‘Tis the season for getting back into the weeknight groove of simple, delicious and healthy dinners—and this 10-minute hot honey salmon recipe certainly checks all the boxes. We eat salmon a lot in our household (it’s one of the few proteins that all four of us will happily devour), so I’m always looking for ways to add a new twist. Thankfully, interesting doesn’t have to mean complicated. The sweet and spicy glaze combined with a coconut crunch topping proves that just a few ingredients can pack a punch. Pop it under the broiler in your oven and you’ve got a delicious salmon dinner on your hands.
Why You’ll Love This Hot Honey Salmon Recipe
What really takes this salmon recipe over the top is the combination of sweet and spicy flavors in the honey glaze, plus the garlicky crunch of the coconut topping. It all comes together for a flavor profile that’s actually addictive, which isn’t a bad thing when you’re talking about a beautiful piece of salmon packed with protein, iron, vitamin B-12, and super healthy omega-3 fatty acids.
Plus, you can’t overstate the beauty of a dinner that comes together in under 10 minutes. It’s easy enough for busy spring weeknights, and special enough to serve for a weekend dinner with friends.
Ingredients for Hot Honey Salmon With Coconut Crunch
Here’s a rundown of what you’ll need to make this hot honey salmon recipe.
Salmon. For this recipe, I like to buy a 1-pound fillet of salmon and cut it into smaller pieces. You can either have the fishmonger remove the skin for you (which will make it easier to cut), or you can bake it with the skin on and it’ll slide right off when it comes out of the oven. Here’s a handy guide to buying the best salmon when you’re at the grocery store.
Hot honey. You’ve likely seen this trendy flavor profile on restaurant menus, and while you could purchase jarred hot honey, may I recommend my two-ingredient homemade version? Just combine 1 part sriracha with 3 parts honey, and you’ve got yourself a very spicy, very delicious hot honey glaze.
Coconut crunch. Ever since I landed on this toasted coconut crunch topping, I’ve been wanting to put it on everything. You warm a little olive oil in a skillet, then toast up garlic slices, sliced chili (because we need more heat, lol), and coconut flakes until it all becomes sweet and nutty. It’s the perfect topping for this salmon, or just about any “bowl” you whip up all season. I do recommend making this just before serving so you get that delicious crunch—it gets a bit soggy if you make it too far in advance.
How to Make Crispy Salmon in the Oven
I go though phases with my salmon, and in all honesty, I love them all. (Remember my slow-baked salmon phase?) Yes, it’s luscious and buttery and delicious, but sometimes I crave the texture of a crispy golden brown crust encasing a tender fish. When crispy is what I’m after, you can’t beat the broiler. And you may be surprised when I tell you how long to bake hot honey salmon. The broiler makes such quick work of it that this salmon is in and out of the oven in seven minutes or less.
I cut the salmon fillet into 3-inch pieces before cooking, which helps the interior of the salmon to cook through in the same amount of time that it takes the outside to crisp up. If you like a more medium-rare interior, you can leave the fillet whole when you cook it for a pink-on-the-interior finish.
Once my broiler is preheated, I place the salmon on a cast iron skillet, or a foil-lined baking sheet (for easier clean-up), drizzle with a little olive oil and a pinch of salt and pepper, and pop it under the broiler, about seven inches from the heat. After about four minutes, I pull it out and spoon on the honey glaze—you don’t want the glaze under the broiler for the entire cook time since it will burn. Place under the broiler for another three minutes. You’ll know it’s ready when the entire surface of the salmon is golden brown.
How to Serve Hot Honey Salmon
I made this recipe into a complete dinner by turning it into a “salmon bowl” with sweet potatoes and fluffy rice. The combo had slight Asian vibes with the heat of the sriracha and chilis, plus the coconut and cilantro flavors. I brushed the extra hot honey glaze over my sweet potatoes while they roasted in the oven, which brought everything together—and is definitely something I’d do again for a veg-focused dinner.
Preheat the broiler, and place a rack 7-10 inches from the heat source.
Make the coconut crunch. Heat 1 tablespoon oil in a small skillet over medium. Add garlic, chile, and coconut flakes. Cook, stirring, until garlic and coconut turn golden, about 5 minutes. Transfer to a small bowl, and add a pinch of salt.
Place salmon in the cast-iron skillet. Brush with olive oil, then sprinkle evenly with salt and pepper. Broil for 4 minutes.
While the salmon cooks, combine sriracha and honey in a small bowl.
Remove salmon from oven, brush with some of the hot honey, then return to oven and broil for another 2-3 minutes, until caramelized on top and cooked to your preference.
Serve salmon over rice and roasted sweet potatoes, drizzle extra hot honey over top, then top with coconut crunch and cilantro. Enjoy!
