Crispy Hot Honey Salmon Tenders. Juicy salmon pieces coated in a crispy, spicy-sweet honey glaze. If you’re a fan of hot honey chicken, this salmon version will quickly become your new obsession. It’s the simplest sheet pan meal—serve it over rice or, like me, go the “wingers” route and pair it with homemade sweet potato fries. The ultimate Southern-inspired comfort food!
To be honest, I have no idea why I didn’t post this recipe sooner, but I’m so glad it’s finally up! If you’ve enjoyed any of my hot honey chicken recipes, you’re going to love this salmon spin.
When I was brainstorming recipe concepts recently, I was still on the hot honey high from last week’s chicken tenders. It had been ages since I’d made my trusty hot honey sauce, and I’d nearly forgotten how good it is. I can still remember the first time I prepared hot honey chicken—back then, I referred to it as Nashville Hot Honey Chicken because, well, that spicy fried iteration is a Nashville staple.
There are so many things to do with hot honey, but crispy chicken tenders are likely the fan favorite. That being said, when I mentioned the suggestion of hot honey salmon bites to my mom, she was quick to respond: “Oh yeah, make that! No question.”
This recipe is much like hot honey chicken, but I omitted the breading in this one. Salmon is so full of flavor on its own.
Rather than breadcrumbs, I seasoned the salmon with spices, Parmesan, and butter—even more effortless than chicken!
Then, simply drizzle the sauce—so easy. And the wonderful news? It’s done in less than 30 minutes.
Here’s what you’ll need:
Ingredients
Salmon
Onion and garlic powder
Smoked paprika
Grated Parmesan cheese (or flour, but trust us, use Parmesan)
Salted butter or olive oil
Hot Honey Sauce Ingredients
Honey
Cayenne pepper (use more or less depending on your level of spiciness—seriously, don’t ignore this note!)
Chipotle chili powder
Onion and garlic powder
Flaked sea salt
Special Tools
Only a sheet pan to hold the salmon and a tiny pot for the sauce—nothing fancy.
Step 1: Cook the Salmon
I prefer to use either the strips or cubes of salmon. You can leave the skin on or take it off—I removed it in this recipe to give them a more salmon “tender” or “wing” texture.
Toss the salmon with garlic powder, onion powder, smoked paprika, and Parmesan. Coats lightly, then add oil or butter (I’m team salted butter on this one).
Despite no breading, the Parmesan creates a crunchy, cheesy crust that is totally irresistible.
Step 2: The Sauce
This sauce is a favorite in my kitchen—we adore it.
When the salmon is almost done baking, heat the honey in a tiny saucepan with hot sauce, cayenne, and chipotle chili powder. The chili powder provides a touch of smokiness to cut through the sweet, spicy, salty deliciousness.
Note: Use as little cayenne as you can tolerate. I’ve had people complain the sauce was too hot, but it’s just right if you use the heat to your own taste!
And keep the heat low—just warm it up gradually. Boiling will cause it to be too thick.
Use as much or as little of the sauce as you prefer (we always have leftovers). Try it on pizza—trust me, it’s great.
Step 3: Coat the Salmon in Sauce
As the salmon is removed from the oven, drizzle or pour the sauce right on top. The warmth causes the glaze to adhere beautifully.
I like to finish with flaked sea salt. Occasionally, we top with green onions, cilantro, or thyme. A side of creamy lemon aioli would be awesome as well!
