Hot Honey Salmon Skillet

With the perfect balance of sweet, savory, and spicy, this incredible salmon dish is perfect for a quick meal any night of the week!

Course Entrees

Cuisine American

Keyword 30 minute meal, hot honey, hot honey salmon, salmon

Prep Time 10

Cook Time 15

Servings

Calories 408kcal

Author Wendie

¼ cup honey
½ tablespoon to 1 tablespoon crushed red pepper flakes depending on heat preference*
1 teaspoon rice wine vinegar or apple cider vinegar
4 tablespoon unsalted butter
4 fresh garlic cloves minced

In a small bowl mix the salt, black pepper and paprika together.
On a large cooking sheet add the salmon fillets and gently pat dry with a paper towel. Sprinkle the paprika spices over the flesh side of the salmon fillets. Set aside.
In a new small bowl add the honey, crushed red pepper and vinegar. Whisk together until combined and set aside.
Heat a 10–12-inch non-stick skillet over medium high heat for 2-3 minutes; then add the salmon flesh side down and cook for 4-6 minutes (*depending on salmon thickness), leaving undisturbed until a crust begins to form.
Using tongs or a spatula, gently flip each piece over and cook on the skin side down for 2 minutes more.
Reduce the heat to medium/low. Move the fillets to the outside edge of the skillet. Place the butter in the center of the pan, once it melts add the garlic and saute for about 1-2 minutes. Add ½ of the hot honey and mix in with the garlic and butter.
Start basting the salmon; move the filets to one side or the back of the skillet and tip the skillet to fill a large non-stick spoon, then pour over and baste the salmon with the honey mixture.
Continue tipping the skillet to baste each salmon filet for about 2-3 minutes.
Remove from heat and present the hot honey salmon on a platter.
Serve with sauteed broccolini and white rice and drizzle with the remaining hot honey.

You can also purchase store bought hot honey like Mikes. You will need about 1/2 cup.
Atlantic Salmon is often fattier and more forgiving than Wild Caught salmon when pan searing/sauteeing. Skinless can be used, just make sure to sear the salmon filets skin side down first when ready to cook.
Leftovers: Store in an airtight container and refrigerate for up to 3 days.