Hot Honey Salmon Skillet Recipe

Pan-seared salmon fillets glazed in a sticky-sweet hot honey sauce, seared to caramelized perfection and bursting with flavor. This skillet recipe delivers crispy edges, a tender center, and a balance of heat and honey in every bite.

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Recipe Details

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15–18 minutes

• Total Time: 25–30 minutes

• Skill Level: Easy

• Method: Skillet / Stovetop

• Diet: Gluten-Free, Dairy-Free optional

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Ingredients

For the Salmon:

• 4 salmon fillets (5–6 oz each, skin-on or skinless)

• 1 tablespoon olive oil or avocado oil

• Salt & freshly ground black pepper, to taste

• ½ teaspoon smoked paprika (optional, for color & depth)

• 1 tablespoon butter (optional, for finishing)

For the Hot Honey Sauce:

• ⅓ cup honey

• 2 tablespoons hot sauce (Frank’s RedHot, Sriracha, or your favorite)

• 1 tablespoon apple cider vinegar or rice vinegar

• 1 teaspoon minced garlic (or ½ tsp garlic powder)

• Pinch of chili flakes (optional, for extra kick)

• Zest of ½ lemon (optional, for brightness)

• 1 tablespoon water (to loosen, if needed)

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‍ Instructions

Step 1: Prep the Salmon

• Pat the salmon fillets dry with paper towels.

• Season both sides with salt, pepper, and a sprinkle of smoked paprika if using.

• Set aside while you make the sauce.

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Step 2: Make the Hot Honey Glaze

In a small bowl or saucepan, combine:

• Honey, hot sauce, vinegar, garlic, chili flakes, and lemon zest.

• Stir to combine.

• Warm gently over low heat (or microwave for 20 seconds), then set aside.

The sauce should be pourable and slightly thickened—warming it helps coat the salmon better during searing.

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Step 3: Sear the Salmon

1. Heat 1 tablespoon oil in a large skillet (preferably cast iron or nonstick) over medium-high heat.

2. Once hot, place salmon fillets skin-side down (or presentation side down if skinless).

3. Sear for 3–4 minutes, undisturbed, until golden and crisp.

4. Flip and reduce heat to medium.

5. Cook another 2–3 minutes, or until nearly cooked through.

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Step 4: Add the Hot Honey Sauce

• Pour the hot honey glaze over the salmon fillets in the skillet.

• Swirl the pan to distribute the sauce.

• Spoon the bubbling glaze over the tops of the salmon to coat evenly.

• Let it simmer for 2–3 minutes until thickened and glossy.

• Optional: Add 1 tablespoon butter to the pan and baste the salmon with the melted sauce for extra richness.

The sauce will bubble and slightly caramelize—keep a close eye to avoid burning!

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Step 5: Finish & Serve

• Remove the pan from heat and let the salmon rest for 2 minutes in the glaze.

• Garnish with:

  • Fresh parsley, cilantro, or chopped green onions

  • A squeeze of lemon juice

  • Optional: Toasted sesame seeds or a drizzle of extra hot honey

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Serving Suggestions

Pair this sweet-spicy salmon with:

• Coconut rice or garlic herb rice

• Roasted vegetables (like broccoli, Brussels sprouts, or carrots)

• Creamy mashed potatoes or sweet potato mash

• Steamed quinoa or couscous salad

• Crunchy slaw or cucumber salad for contrast

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Storage & Leftovers

• Fridge: Store in an airtight container for up to 3 days.

• Reheat gently in a skillet with a splash of water or extra glaze to avoid drying out.

• Leftover idea: Use flaked salmon in wraps, grain bowls, tacos, or salads!

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Pro Tips

• Balance the heat: Adjust the hot sauce to taste. Start with less and add more as you go.

• Don’t overcook: Salmon is done at 135–140°F (57–60°C) and flakes easily with a fork.

• Use wild salmon if possible—it’s leaner and cooks faster than farmed.

• Deglaze trick: After searing, you can splash a little white wine or broth in the pan to loosen any stuck-on bits before adding the glaze.

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Flavor Variations

• Asian-Inspired: Add soy sauce, ginger, and sesame oil to the glaze.

• Maple-Hot: Substitute honey with maple syrup.

• Cajun Twist: Rub salmon with Cajun seasoning before searing, then glaze.