Sweet and Spicy Hot Honey Salmon Skillet

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Sweet and Spicy Hot Honey Salmon Skillet

A sizzling skillet dinner with tender salmon bathed in a bold homemade honey glaze.

This Hot Honey Salmon Skillet is the perfect fusion of sweet, savory, and spicy. Each salmon fillet is pan-seared to perfection, then glazed with a buttery homemade hot honey sauce infused with garlic and crushed red pepper flakes. Quick enough for a weeknight meal, yet impressive enough to serve guests, this dish is a flavorful standout that pairs beautifully with fluffy white rice and crisp sautéed vegetables.

Why You’ll Love This Recipe

  • Fast & Flavorful: Ready in under 30 minutes, this recipe delivers maximum flavor with minimal effort.
  • Balanced Heat: The warm kick from red pepper flakes is mellowed by the rich sweetness of honey and the creaminess of butter.
  • Customizable: Use skin-on or skinless salmon, adjust the spice level, and pair with your favorite sides.
  • Healthy & Satisfying: High in protein and heart-healthy fats, it’s a satisfying and wholesome dinner option.

Ingredients

Serves 4

For the Salmon

  • 4 salmon fillets (about 6 oz each, skin-on or skinless)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

For the Hot Honey Sauce

  • ¼ cup honey
  • ½ to 1 tablespoon crushed red pepper flakes (adjust to taste)
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced

Step-by-Step Instructions

1. Prepare the Seasoning

In a small bowl, mix together the salt, black pepper, and paprika.

2. Season the Salmon

Pat the salmon fillets dry with a paper towel. Rub the seasoning evenly over the flesh side of each piece. Set aside.

3. Mix the Hot Honey Sauce

In another small bowl, whisk together the honey, crushed red pepper flakes, and vinegar. Set aside.

4. Sear the Salmon

Heat a large non-stick skillet (10–12 inches) over medium-high heat for 2–3 minutes. Add the salmon, flesh side down, and cook undisturbed for 4–6 minutes, or until a golden crust forms. Flip gently and cook for another 2 minutes, skin side down.

5. Make the Sauce

Reduce the heat to medium-low. Move the fillets to the edges of the pan. Add the butter to the center, allowing it to melt completely. Stir in the minced garlic and sauté for 1–2 minutes until fragrant.

6. Add the Hot Honey

Pour in half of the hot honey mixture and stir it into the garlic butter. Tilt the skillet slightly and use a spoon to continuously baste the sauce over the salmon for 2–3 minutes.

7. Serve and Drizzle

Transfer the salmon to a serving platter. Drizzle with the remaining hot honey sauce. Serve immediately with steamed rice and sautéed broccolini or green beans.

Helpful Tips

  • Spice Level: Start with ½ tablespoon of red pepper flakes, then adjust according to your heat preference.
  • Type of Salmon: Atlantic salmon is richer and fattier, which helps it stay moist during cooking. If using wild-caught, be careful not to overcook.
  • Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275°F or in a skillet over medium-low heat with a bit of oil.
  • Shortcut Option: You can use store-bought hot honey if preferred—just warm ½ cup gently and use as a glaze.

Suggested Sides

  • Steamed jasmine or basmati rice
  • Garlic sautéed broccolini
  • Roasted sweet potatoes or carrots
  • A fresh cucumber tomato salad for contrast

Nutrition Information (per serving)

  • Calories: 408
  • Protein: 34g
  • Carbohydrates: 18g
  • Fat: 22g
  • Saturated Fat: 9g
  • Cholesterol: 124mg
  • Sodium: 659mg
  • Potassium: 857mg
  • Sugar: 17g

 

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