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

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.