Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Hot Honey Salmon (Sweet, Spicy & Perfectly Flaky)

Sarah Smith
4 days ago
2 min read

Updated: 1 day ago

Sizzling salmon fillets with glaze in a black pan, topped with herbs, surrounded by lemon slices. Warm, appetizing ambiance.

This Hot Honey Salmon is tender, flaky, and glazed with a glossy sweet-and-spicy hot honey sauce that caramelizes beautifully as it cooks. The richness of the salmon pairs perfectly with the gentle heat of chili-infused honey, creating a bold yet balanced dinner that feels both cozy and fresh.

If you enjoy sweet-heat dinners like Hot Honey Chicken or lighter, flavor-forward meals such as Chicken Scampi, this salmon fits seamlessly into your weeknight rotation. It pairs especially well with fluffy rice, roasted vegetables, or a fresh salad like Raspberry-Spinach Salad with Avocado & Walnuts when you want something satisfying without feeling heavy.

Why You’ll Love This

Hot Honey Salmon

Tender, flaky salmon with a perfectly caramelized hot honey glaze
Sweet-spicy flavor that enhances the salmon without overpowering it
Quick, high-protein dinner that feels fresh and satisfying
Great for weeknights, meal prep, or an easy but elegant meal

Recipe Card

Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Servings: 4

Nutritional Information

(Estimated per serving, without optional add-ins)

Calories: 360 kcal

Carbohydrates: 12 g

Protein: 34 g

Fat: 20 g

Fiber: 0 g

Sugar: 10 g

Ingredients

4 salmon fillets (about 6 oz each)

Salt and black pepper, to taste

½ teaspoon paprika

½ teaspoon garlic powder

2 tablespoons olive oil

⅓ cup hot honey

1 tablespoon soy sauce or coconut aminos

1 tablespoon lemon juice

¼ teaspoon red pepper flakes (optional)

Fresh parsley or green onions, for garnish

Instructions

Pat the salmon fillets dry and season with salt, pepper, paprika, and garlic powder.

Heat olive oil in a large skillet over medium heat.

Add the salmon, skin-side down if applicable, and cook for 4–5 minutes until lightly crisped.

Flip the salmon and cook for another 2–3 minutes until nearly cooked through.

Reduce the heat to low and add hot honey, soy sauce, lemon juice, and red pepper flakes.

Spoon the sauce over the salmon and simmer for 1–2 minutes until glossy and slightly thickened.

Remove from heat, garnish with parsley or green onions, and serve immediately.

Notes

Skin-on salmon helps keep the fish moist, but skinless fillets work well too.

Hot honey brands vary in heat—adjust red pepper flakes to taste.

For a baked version, cook at 400°F for 12–15 minutes, then brush with warmed hot honey sauce.

This glaze also works well with shrimp or roasted vegetables.

Frequently Asked Questions

Is Hot Honey Salmon very spicy? It’s mildly spicy with a sweet finish. You can easily adjust the heat by using more or less hot honey.

Can I make this in the air fryer? Yes. Air fry at 390°F for 7–9 minutes, then brush with warmed hot honey sauce.

What sides go best with Hot Honey Salmon? Rice, quinoa, roasted broccoli, or a fresh green salad all pair beautifully.

Can I make this ahead of time? It’s best enjoyed fresh, but leftovers keep well refrigerated for up to 2 days.

Final Thoughts

This Hot Honey Salmon is a simple yet impressive dinner that brings bold flavor to the table without extra effort. Sweet, spicy, and perfectly flaky, it’s a recipe that feels special enough for guests but easy enough for busy weeknights — exactly the kind of cozy, dependable meal you’ll want to make again and again.