The marriage of sweet honey with fiery spice has been a culinary cornerstone across many cultures, from Southern American cooking to Asian cuisines. Hot honey salmon brings this perfect balance to a succulent fish, creating a dish that’s both sophisticated yet approachable. The natural richness of salmon stands up beautifully to the sweet-heat glaze, caramelizing slightly under heat to create a glorious lacquer that seals in moisture while delivering bold flavor in every bite.
Recette de saumon au miel chaud
4
portions10
minutes15
minutes381
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
4 4 salmon fillets
3 cuillères à soupe 3 cuillères à soupe miel
1 cuillères à soupe 1 cuillères à soupe hot sauce (such as sriracha or your preferred type)
2 cuillères à soupe 2 cuillères à soupe sauce soja
2 cuillères à soupe 2 cuillères à soupe jus de citron frais
4 4 gousses d'ail
1 cuillère à café 1 cuillère à café fresh ginger
2 cuillères à soupe 2 cuillère à soupe huile d'olive
1 cuillère à café 1 cuillère à café sel casher
1/2 cuillère à café 1/2 cuillère à café freshly ground black pepper
1/4 cuillère à café 1/4 cuillère à café poivre de Cayenne
2 2 oignons verts
Lemon wedges, for serving
Equipement
Feuille de cuisson- Papier sulfurisé
- Bol à mélanger
- Fouet
- Pinceau à pâtisserie
- feuille d'aluminium
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
- Season the salmon with salt and black pepper on all sides.
- In a small bowl, whisk together the honey, hot sauce, soy sauce, lemon juice, minced garlic, and grated ginger until well combined.
- Brush about half of the hot honey mixture evenly over the tops and sides of the salmon fillets, reserving the rest for later.
- Bake the salmon in the preheated oven for 5 minutes.
- Remove the salmon from the oven and brush with half of the remaining glaze.
- Return to the oven and bake for another 5-7 minutes.
- Check the salmon for doneness – it should flake easily with a fork and reach an internal temperature of 145°F (63°C).
- Remove from the oven and brush with the remaining glaze while the salmon is still hot.
- Allow the salmon to rest for 2-3 minutes before serving.
- Garnish with sliced green onions and serve with lemon wedges on the side.
Notes
- The thickness of your salmon fillets will affect cooking time. For thicker pieces (over 1-inch/2.5cm), you may need to add 2-3 minutes to the cooking time.
