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Hot Honey Salmon is made with bite-sized pieces of salmon coated in a sweet and spicy homemade hot honey, then served over fluffy rice with fresh vegetables for an easy dinner that’s ready in about 30 minutes. It’s one of my favorite weeknight meals because every bite is coated in flavor, making it perfect for meal prep or a quick dinner.
I almost always make hot honey salmon this way instead of cooking whole filets. Cutting the salmon into bite-sized pieces means every piece gets caramelized around the edges and coated in a hot honey instead of just the top. Add rice, fresh vegetables, and another drizzle of hot honey, and dinner is done in about 30 minutes.
Why Hot Honey Salmon Hits The Spot
I started cutting salmon into bites because it cooks faster, caramelizes better, and is so much easier to eat in a bowl.
- Every bite gets coated in hot honey. Smaller pieces mean more surface area for the sweet and spicy glaze.
- It cooks fast. Bite-sized salmon is usually done in under 10 minutes.
- Perfect for bowls. Every forkful gets salmon, rice, veggies, and hot honey together.
- Veggie forward. The salmon pairs well with veggies and rice to make a well rounded meal. Add any steamed or roasted veggies of choice. You really can’t go wrong!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Salmon. I like cutting a center-cut fillet into evenly sized pieces so they cook quickly and stay tender. Similar-sized pieces also help every bite get coated in the hot honey.
- Honey. This is a main ingredient for the recipe.
- Seasonings. Red pepper flakes, cayenne pepper, garlic powder, dried thyme, salt, and pepper create a coating that’s sweet, spicy, and full of flavor. Adjust the cayenne or red pepper flakes if you prefer more or less heat.
- Vegetables. I usually serve these bowls with asparagus and edamame, but broccoli, green beans, snap peas, or Brussels sprouts all work beautifully.
- Green Onions. A sprinkle of sliced green onions adds freshness and a little crunch to balance the sweet and spicy salmon.
- Rice. I usually serve these bowls over fluffy long-grain white or jasmine rice because it soaks up every bit of the hot honey sauce. Brown rice, quinoa, or cauliflower rice all work well too.
How to Make Hot Honey Salmon Bowls
Ready to make hot honey salmon? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Make the hot honey. In a small sauce pan add the honey, red pepper flakes, cayenne pepper, thyme. Warm over low heat for 2-3 minutes, just until the honey is smooth and the flavors come together. Remove from the heat and pour the honey into a jar with a lid (You might have some leftover afterwards and it will keep for up to two weeks!)
- Cook the rice and prepare the salmon. Cook the rice according to the package directions. Meanwhile, cut the salmon into bite-sized pieces, about 1 ½-inch squares. Season with salt, pepper and garlic powder.
- Steam the veggies. I cook my edamame according to the package instructions and I blanch my asparagus in hot boiling water but feel free to prepare them however you want. Add avocado if you want like I did.
- Cook the hot honey salmon bites. In a well oiled skillet over medium heat, add the salmon in a single layer. Cook for about 4 minutes on each side or until your desired doneness is achieved. Just before taking off the heat, add a few tablespoons of hot honey and toss to coat the salmon. Use the rest to drizzle over everything.
- Assemble the bowls. I layer the rice first then top with everything and I serve with extra hot honey!
Little Things That Make a Big Difference
- Cut the salmon into evenly sized pieces. Smaller pieces cook quickly, develop more caramelized edges, and every bite gets coated in the hot honey.
- Wait until the last minute to add the hot honey. This gives it time to caramelize around the salmon without burning.
- Finish with another drizzle of hot honey. I always save a little for serving because it brightens the whole bowl and ties all the flavors together.
Meal Prep and Storage
The Hot Honey Salmon Bowls are good for meal prep because the salmon, rice, and vegetables hold up well in the refrigerator. Store everything in airtight containers for up to 4 days. I like adding another drizzle of hot honey after reheating. You can also freeze for up to 2 months.
Other Salmon recipes To try
Salads
Salmon Cobb Salad
Dinner
Blackened Salmon Tacos
Dinner
Easy Firecracker Salmon
Dinner
Teriyaki Salmon Noodles
Hot Honey Salmon
Equipment
- sauce pan for rice
- skillet for sautéing
Ingredients
Hot Honey
- ⅓ cup honey
- 1-3 tsp red pepper flakes , more or less as desired
- ½ tsp cayenne pepper, more or less as desired
- ½ tsp dried thyme
Salmon Bowls
- 1 cup rice, uncooked
- 1.5-2 lbs salmon, skin off
- 1 tsp each salt & pepepr
- 2 tsp garlic powder
- ¼ cup edamame, cooked
- 1 lb asparagus
- 4 scallions, chopped
Instructions
Hot Honey
- In a small sauce pan add the honey, seasonings: red pepper flakes, cayenne pepper, thyme. Place on the stove on low heat, let everything just loosen up and melt together. Take it off the heat and pour the honey into a jar with a lid (You might have some leftover afterwards and it will keep for up to two weeks!)
Hot Honey Salmon
- Prepare the salmon & cook the rice. Start the rice, cook it according to the package instructions. Dice it into bite size pieces, about 1.5 inch squares. Season with salt, pepper and garlic.
- Steam the veggies. I cook my edamame according to the package instructions and I blanch my asparagus in hot boiling water but feel free to prepare them however you want. Add avocado if you want like I did.
- Cook the salmon bites. In a well oiled skillet on medium heat, add the salmon. Sauté in the oil on medium for about 3-4 minutes on each side or until your desired doneness is achieved. Just before taking off the heat, add 3-4 tablespoons of hot honey. Use the rest to drizzle over everything.
- Assemble the bowls. I layer the rice first then top with everything and I serve with extra hot honey, garnish with green onions.
Notes
- I prefer the salmon sliced into bites, but you can also slice it into filets
- Choose your favorite veggies to make the most out the meal.
- Add more or less spices to the honey dependent on your spice preferences.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
