Recipe

Hot Honey Glazed Salmon

Spicy-sweet hot honey salmon with butter and lemon, cooked on a sheet pan or in a skillet for crisp edges and a glossy glaze.

By Matt Campbell

•

4.8

A real photo of four salmon fillets on a sheet pan, brushed with glossy hot honey butter glaze and sprinkled with chili flakes, with lemon wedges and roasted broccoli beside them

Jump to Recipe

If you have salmon and a jar of hot honey, you are about 20 minutes away from a dinner that tastes like you tried way harder than you did. This is my kind of weeknight flex: a quick butter-and-lemon glaze that turns sticky, glossy, and just spicy enough to keep every bite interesting.

You can cook it two ways: on a sheet pan for hands-off ease and an optional roasted side, or in a skillet if you want extra crisp edges and a little more control. Either way, you finish with lemon and (optionally) chili flakes for that sweet heat that makes you pause mid-bite like, okay wow.

A real photo of a small bowl of melted butter mixed with hot honey and lemon juice next to a pastry brush on a wooden cutting board

Why It Works

Sweet heat that actually sticks: Hot honey plus butter makes a glaze that clings to the fish instead of sliding off.
Lemon keeps it bright: A little acid balances the honey and cuts the richness of salmon.
Sheet pan or skillet friendly: Roast a side right next to it, or sear for crisp edges and quick basting.
Accessible ingredients: No fancy sauces. Just pantry staples doing their best work.

Pairs Well With

Storage Tips

Fridge: Store cooled salmon in an airtight container for up to 3 days. Tuck lemon wedges on the side, not on top, so the fish does not get overly acidic.
Reheat (best): Warm gently in a 300°F oven for 8 to 12 minutes, or in a skillet over low heat with a tiny splash of water and a lid for 2 to 4 minutes.
Microwave option: Use 50 percent power in short bursts. Salmon goes from perfect to dry fast, so keep it slow.
Cold leftover move: Flake it over a salad or rice bowl, then drizzle with extra hot honey and squeeze fresh lemon right before eating.
Freezing: You can freeze cooked salmon up to 2 months, but the glaze texture softens. It is still great flaked into bowls or tacos.

Common Questions

What hot honey should I use?

Any brand works. Use your favorite store-bought hot honey, or stir a pinch of chili flakes or a dab of hot sauce into regular honey if that is what you have.

Can I use frozen salmon?

Yes, but thaw it first for the best texture and to avoid watery glaze. Thaw overnight in the fridge, or sealed in a bag in cold water for 30 to 60 minutes depending on thickness. If it is taking longer, swap in fresh cold water every 30 minutes.

How do I know when salmon is done?

It should flake easily at the thickest part. For temperature folks, I like 125°F to 130°F for medium and juicy, or 140°F if you like it more done. For food-safety guidance, the USDA recommends 145°F. Choose the level you are comfortable with.

Will the honey burn?

Honey can scorch if it sits over high heat too long. In this recipe, 425°F is totally fine because you roast the salmon first and brush on the hot honey butter glaze only for the last few minutes. That gives you a glossy finish without the bitter, burnt-sugar vibe. If your glaze starts to darken too fast, lower the heat or move the pan down a rack.

Can I make it less spicy for kids?

Absolutely. Use mild hot honey or do half hot honey and half regular honey. Skip chili flakes at the end and serve extra hot honey at the table for the heat-lovers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan or large nonstick or cast iron skillet
Parchment paper or foil (optional, for sheet pan)
Small bowl for the glaze
Pastry brush or spoon
Instant-read thermometer (optional but helpful)
Tongs or fish spatula
Tweezers (optional, for pin bones)

I started making this hot honey salmon on nights when I wanted something that felt restaurant-y without turning my kitchen into a disaster zone. Hot honey does that thing where it is sweet, spicy, and a little sticky, so it instantly reads like a real sauce even though it is basically a quick stir with butter and lemon. The first time I tried it, I kept taste testing the glaze off the spoon like it was my job. Now it is a regular in my rotation, especially when I need dinner to be low-drama but still exciting.

Hot Honey Glazed Salmon

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 to 12 minutes

Total Time 20 to 25 minutes

Servings 4

Ingredients

For the Salmon

4 salmon fillets (about 5 to 6 ounces each, ideally about 1 inch thick), skin on or skinless
1 teaspoon kosher salt (use 3/4 teaspoon if using fine salt)
1/2 teaspoon black pepper
1 tablespoon olive oil (for skillet) or for greasing the sheet pan

Hot Honey Butter Glaze

3 tablespoons hot honey
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice (plus lemon wedges for serving)
1 teaspoon Dijon mustard (optional, helps the glaze cling)
1 small garlic clove, finely grated (optional)
Pinch of chili flakes, to finish (optional)

Simple Roasted Side (Optional Sheet Pan Add-On)

3 to 4 cups broccoli florets or trimmed green beans
1 to 2 tablespoons olive oil
1/2 teaspoon kosher salt
Black pepper

Instructions

Sheet Pan Method

Heat the oven: Preheat to 425°F. Line a sheet pan with parchment or foil if you want easy cleanup.
Quick salmon check: Pat the salmon dry and run your fingers over the surface for pin bones. Pull any out with tweezers if you find them.
Mix the glaze: In a small bowl, stir together hot honey, melted butter, lemon juice, and Dijon if using. Add grated garlic if you want that extra savory pop.
Season the salmon: Season with salt and pepper. Place on the pan skin-side down if using skin-on fillets.
Optional veg: Toss broccoli or green beans with olive oil, salt, and pepper. Spread on one side of the sheet pan.
Roast: Roast 8 to 10 minutes, depending on thickness, until the thickest part is just shy of done.
Glaze at the end: Brush or spoon about half the glaze over the fillets. Roast 2 to 4 minutes more, just until the glaze looks glossy and the salmon flakes easily.
Finish: Brush with the remaining glaze. Squeeze fresh lemon over the top and sprinkle with chili flakes if you want more heat.

Optional crisp-skin move: If you want the skin crispier, you can broil for 1 to 2 minutes at the end, but keep a close eye on it since the glaze has sugar and can darken fast.

A real photo of a sheet pan in an oven with salmon fillets and broccoli roasting, with a glossy glaze visible on the salmon

Skillet Method

Mix the glaze: Stir hot honey, melted butter, lemon juice, and Dijon in a small bowl. Keep it near the stove.
Season: Pat salmon dry, check for pin bones, then season with salt and pepper.
Sear: Heat a large skillet over medium heat. Add olive oil. Place salmon in the pan (skin-side down if it has skin). Cook 4 to 5 minutes until the bottom is crisp and releases easily.
Glaze and flip: Lower heat to medium-low. Spoon in about half the glaze around the salmon (not directly onto a ripping-hot spot), then flip. Cook 2 to 4 minutes more, spooning the bubbling glaze over the top as it thickens quickly.
Finish: Turn off heat when salmon is done to your liking. Add the remaining glaze, squeeze lemon over everything, and sprinkle chili flakes if using.

Quick Serving Ideas

Serve over rice with sliced cucumbers and extra lemon.
Pair with roasted broccoli and a spoon of the pan glaze drizzled on top.
Flake leftovers into tacos with cabbage and a little extra hot honey.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes