Hot Honey Salmon

Averie Sunshine
5 from 1 vote
Published: Feb 18, 2026
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Pan-seared Hot Honey Salmon 🍯🍣 strikes the perfect balance between spicy and sweet with a lightly caramelized exterior and the interior stays tender and moist! The buttery hot honey glaze has notes of garlic, lime, and soy sauce to give BIG flavor to this EASY salmon recipe that’s ready in 15 minutes! Perfect for busy weeknights, easy entertaining, and if you need a fish recipe that the whole family will enjoy, this is it.

Close-up of a cooked salmon fillet with seasoning and sauce, served with white rice and broccoli on a plate, alongside a fork.

Easy Hot Honey Salmon Recipe

  • I have so many salmon recipes, and many of them have honey in the recipe, but this recipe takes advantage of hot honey for a bit of a kick which I just love! If you’re not a fan of heat, you can make this recipe with regular honey or check one of my many other easy salmon recipes for the oven or stovetop.
  • This is a 15-minute dinner from start to finish since salmon filets cook so quickly. So make sure to have the buttery glaze ready which is comprised of hot honey, melted butter, garlic, lime juice, and soy sauce because one you drop the salmon into the skillet, the recipe moves quickly.
  • If you’re looking for a one-skillet salmon recipe to impress, this one is a winner! High protein, healthy omega 3’s, easy to customize the heat level, and the perfect balance of sweet-with-heat and savory.
A plate with a cooked salmon fillet, white rice, roasted broccoli, and lime wedges, with a skillet, bowl of rice, and lime in the background.
A plate with grilled salmon, white rice, broccoli, and a lime wedge. The salmon is partially cut to show its tender, flaky interior.

Ingredients in Hot Honey Glazed Salmon

Buttery Glaze: Salted butter, hot honey, garlic cloves, lime juice, and soy sauce create the sauce. You may also use reduced sodium soy sauce, or tamari or coconut aminos to keep it gluten free.

Hot Honey: Store bought hot honey is what I use and it’s very common and easy to find. It’s usually sold next to regular honey. If you have a Trader Joe’s in your area, theirs is well-priced and good. To make your own hot honey see the next section below.

Dry Seasonings: Salt, pepper, smoked paprika (or regular paprika), chili powder, garlic powder. For an extra kick, add a pinch of cayenne pepper.

Salmon: I used four 5-ounce, center-cut, skin-on salmon filets. You can use one or two larger pieces of salmon, making sure it’ll fit in your skillet and noting it’ll take a bit longer to cook through. I always opt for fresh salmon but you can save some money by using frozen that is fully thawed.

Garnishes, optional: Red chile flakes, lime wedges, fresh herbs such as parsley, cilantro, or basil.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Two raw salmon fillets on a plate, surrounded by small bowls of olive oil, soy sauce, honey, salt, pepper, spices, butter, garlic cloves, and a whole lime on a white surface.
A plate with grilled salmon topped with spices, steamed white rice, roasted broccoli, and lime wedges, with extra rice and a cast iron pan of salmon nearby.

How to Make Your Own Hot Honey

Combine: To a small saucepan add 1 cup honey and 1-3 tablespoons red pepper flakes and heat over medium-low or low heat for 5-10 minutes. Do not allow it to boil, just get warm and absorb the flavor of the red pepper flakes.

Stir: 1-2 teaspoons apple cider vinegar into the honey. The acid balances the sweetness.

Strain (optional): I personally wouldn’t bother, but you can strain the honey through a fine mesh sieve and discard the pepper flakes. I like the look of them and the flavor, similar to peppers in hot pepper jelly.

Store: Will keep 3-4 months airtight at room temperature.

A hand drizzles honey over a seared, seasoned salmon fillet in a skillet, with lime wedges visible in the background.
A plate with a glazed salmon fillet, steamed broccoli, white rice, and lime wedges.

How To Make Hot Honey Salmon in a Skillet

  1. Make the buttery glaze by melting the butter, adding the other ingredients, and stir to combine. Set aside and keep ready.
  2. To a large cast iron or stainless steel skillet, add olive oil, salmon with the skin-side down and evenly season it with the dry seasonings.
  3. Cook for about 3-4 minutes over medium-high heat, flip, pour the glaze into the pan, and baste the salmon continuously by spooning the hot honey sauce over the top of the salmon, about 3-4 minutes. Tip: Don’t overcook the salmon and the center will be moist, tender, and perfect!
  4. Garnish as desired and serve with coconut rice, Spanish rice, mashed potatoes, roasted veggies, a salad, or as desired. Make sure to drizzle the extra sauce from the skillet because it’s so flavorful!

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

Close-up of a cooked salmon fillet with seasoning and sauce, served with white rice and broccoli on a plate, alongside a fork.
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5 from 1 vote

Hot Honey Salmon

🍯🍣 Pan-seared salmon that strikes the perfect balance between spicy and sweet with a lightly caramelized exterior and a tender, moist interior. The buttery hot honey glaze has notes of garlic, lime, and soy sauce to give BIG flavor to this EASY, one-skillet salmon recipe that's ready in 15 minutes!
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 4

Equipment

Ingredients 

Glaze/Sauce

  • 3 tablespoons salted butter, melted (unsalted butter may be substituted and add 1/2 teaspoon salt, or to taste)
  • ⅓ cup hot honey, (or make your own; see blog post for how to make it)
  • 3 tablespoons lime juice, or to taste (from about 1 large or 2 small limes)
  • 2 tablespoons soy sauce, (reduced sodium soy sauce may be substituted)
  • 2 cloves garlic, finely minced

Salmon

  • 1 tablespoon olive oil
  • 4 salmon filets, (I use fresh, skin-on, center-cut salmon filets that are about 5 ounces each; you can use a larger piece of salmon or 2 medium pieces which is more cost effective than center-cut filets; I use fresh salmon but you can use frozen salmon that you fully thaw before beginning
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ to 1 teaspoon smoked paprika, or to taste (regular paprika may be substiuted)
  • ½ teaspoon chili powder, or to taste
  • ½ teaspoon garlic powder, or to taste
  • Optional garnishes: Lime wedges, extra red pepper flakes, fresh herbs such as parley, cilantro, or basil, as desired

Instructions 

  • Glaze/Sauce: To a medium, microwave-safe bowl, add the butter and heat on high for about 30 seconds to melt it.
    Then add the hot honey, lime juice, soy sauce, garlic, and whisk to combine. Set aside until Step 4.
    Overhead view of a glass Pyrex measuring cup filled with a foamy, brown liquid mixture on a light surface.
  • Salmon: To a large skillet, add the oil, salmon filets with the skin-side down (if there's skin), and evenly season them with salt, pepper, smoked paprika, chili powder, and garlic powder. Tip – I just eyeball the seasonings to make it easier.
    Four seasoned salmon fillets cooking in a black cast iron skillet on a light-colored countertop.
  • Cook over medium-high heat for about 3-4 minutes, or until the underside of the salmon is browned and you can see it's cooked about halfway up.
    Four seasoned salmon fillets are searing in a black cast iron skillet on a light-colored surface.
  • Flip the salmon over, evenly pour the glaze/sauce over the salmon pieces, and baste the salmon with the sauce the entire time the second side cooks, about 3 minutes, or as desired. Remove it from the skillet and set it aside on a serving platter when it's done.
    Four seared salmon fillets cooking in a cast iron skillet with a brown sauce on a light-colored surface.
  • Tip – To baste, you'll want to use a small spoon to spoon the sauce over the top of all the salmon pieces. This hot liquid will help the salmon cook and keep it hydrated and moist.
    A spoon drizzles a brown sauce over a seasoned, cooked piece of salmon with visible spices, next to a lemon wedge.
  • Cooking Tips – The second side of salmon usually cooks quicker than the first side so keep that in mind. If in doubt, undercook rather than overcook it since it'll continue to cook even after you remove it from the skillet. The flesh changes from translucent to opaque (light pink) and flakes easily with a fork, while still appearing moist in the center, and the interior temp is between 125-135F. The salmon shown in the photos is closer to 125F.
    Four glazed salmon fillets with three lemon wedges in a cast iron skillet, surrounded by limes, rice, and a woven placemat.
  • Optionally garnish as desired with lime wedges, red pepper flakes, fresh herbs, etc.
    A cooked, seasoned salmon fillet is lifted from a pan with a wooden spatula, with other salmon pieces and lemon wedges visible in the background.
  • Serve with coconut rice, Spanish rice, mashed potatoes, roasted veggies, or as desired. Tip – Make sure to enjoy and use up every drop of the glaze/sauce that's in the skillet because it's so good and flavorful!
    A spoon drizzles sauce over a seasoned salmon fillet on a plate with rice, roasted broccoli, and lime wedges.

Notes

Storage: Salmon is best warm and fresh but extra will keep airtight in the fridge for up to 2-3 days. I recommend eating at room temp rather than reheating but you may do so very gently (about 15 seconds) in the microwave. I personally haven’t frozen this and advise that this is a meal to be enjoyed when you make it rather than freezing it.

Nutrition

Serving: 1serving, Calories: 448cal, Carbohydrates: 26g, Protein: 35g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 116mg, Sodium: 1233mg, Potassium: 913mg, Fiber: 1g, Sugar: 24g, Vitamin A: 658IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Plate with cooked salmon, white rice, broccoli, and lime wedges above text reading "15 Min Hot Honey Salmon," with three salmon fillets cooking in a skillet.
Close-up of a plate with hot honey glazed salmon, white rice, broccoli, and lime wedges, with text overlay reading "15 Min Hot Honey Salmon.
A close-up of cooked salmon fillets topped with hot honey sauce, served with broccoli. Text reads “15 Min Hot Honey Salmon” with honey pot icons.

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Three pieces of glazed salmon in a skillet with lime wedges, and a close-up of a cooked salmon fillet served with rice. Text reads "15 Min Hot Honey Salmon.
A cooked salmon fillet with hot honey glaze served with white rice, broccoli, lime wedges, and a fork. Text overlay reads "15 MIN HOT HONEY SALMON.
A close-up of hot honey-glazed salmon being spooned with sauce, with the text "15 Min Hot Honey Salmon" between two images of the cooked fish.

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5 from 1 vote (1 rating without comment)

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