My family loves this Chili Honey Salmon recipe, and I make it often. It’s become a favorite, especially for Rosh Hashanah, where the honey glaze adds a symbolic touch of sweetness for the new year. The combination of flavors makes it a standout on the holiday table, but it’s simple enough to enjoy any time of year.
Why You’ll Love This Recipe
- Flavorful balance: The sweet honey and spicy chili create a perfect harmony.
- Quick and easy: Ready in under 30 minutes, making it ideal for busy weeknights or last-minute dinner plans.
- Healthy option: Salmon is packed with omega-3 fatty acids, making this dish not only delicious but nutritious.
- Versatile: Great for special occasions like Rosh Hashanah, yet simple enough for everyday meals.
- Crowd-pleaser: Family-friendly and loved by both kids and adults, it’s sure to impress at any gathering.
- Minimal ingredients: Uses common pantry staples, so you can whip it up anytime without a long grocery list.
FAQs
Can I cook the salmon on the stove instead of in the oven?
Yes, you can pan-sear the salmon on medium heat for 4-5 minutes per side, or until it flakes easily with a fork. Make sure to use a non-stick skillet or lightly oil the pan.
How do I know when the salmon is fully cooked?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The flesh should be opaque, not translucent.
What are good side dishes to serve with this?
Rice, quinoa, or couscous pair well with this salmon. Roasted vegetables like asparagus, green beans, or broccoli are great options, too.
More Recipes You’ll Love
Chili Honey Salmon
Yield 4 servings
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Description
Chili Honey Salmon brings together the best of both worlds, with the perfect balance of sweet honey and a kick of chili heat. Kosher, Pareve
Ingredients
- 4-6 fresh salmon fillets (about 6 oz each) you can use frozen salmon fillets. Just make sure to thaw them completely in the fridge before marinating.
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoons fresh lemon juice
- 1 garlic clove crushed
- 2 Tablespoons sweet chili sauce
- optional 1-2 Tablespoons sriracha for heat
- 1 Tablespoon olive oil
- 1 Teaspoon cornstarch
Instructions
Prepare the fish:
- Briefly rinse the salmon under cold water to remove any scales or debris, then pat dry with paper towels.
- Run your fingers gently over the flesh of the salmon to feel for any pin bones. If you find any, use tweezers to remove them by pulling them out in the direction they are facing.
- Removing the skin (optional): If you prefer skinless salmon, use a sharp knife to remove the skin. Start by sliding the knife between the flesh and the skin at one corner, and gently cut along the length while holding the skin taut.
Prepare the marinade:
- In a small bowl, whisk together the honey, soy sauce, lemon juice, garlic, chili sauce, sriracha (optional) and olive oil.
Marinate the salmon:
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate in the fridge for 15-30 minutes up to 1 hour.
Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake the salmon:
- Place the marinated salmon fillets on the prepared baking sheet, skin-side down. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Optional glaze:
- While the salmon is baking, simmer the leftover marinade in a small saucepan. Stir in the cornstarch and mix well until combined. Cook for a few minutes until the sauce thickens. Brush the thickened glaze over the salmon for extra flavor. Let the salmon rest for a few minutes before serving.
- Serve with your favorite sides, such as rice or roasted vegetables.
Notes
How do I know when the salmon is fully cooked?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The flesh should be opaque, not translucent.
Tried this recipe? Tag@mamalivingabroad
I love this recipe
thank you