"Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is exponentially better. Case in point: this hot honey salmon recipe, which creates a sweet-spicy lacquer over broiled fish for a restaurant-quality weeknight dinner (or make-ahead lunch). Steamed rice is a natural base, as is cooked quinoa or a combination of the two. You'll notice that there is no oil here."
"How can I make the hot honey sauce spicier?Opt for a stronger chili sauce or paste, such as sambal oelek, to add concentrated heat and give the glazed salmon (and your taste buds) an extra kick without throwing off the balance. Can I cook hot honey salmon in an air fryer?Yes. Cook the salmon at 400°F for 8-12 minutes, basting halfway through, until the fish flakes easily when the top of the salmon is gently pressed with a fork."
Hot honey combined with bright vinegar creates a sweet-spicy lacquer that glazes broiled salmon, delivering restaurant-quality results suitable for weeknight dinners or make-ahead lunches. Steamed rice, cooked quinoa, or a combination of grains pair naturally with the glazed fish. Most grocery-store salmon is farm-raised and releases enough fat during cooking, so no oil is necessary; drizzle a tablespoon or two of olive oil only when using lean wild salmon. Use a drawer-style broiler with caution and check early to avoid charring. Choose a mild, syrupy honey and boost heat with sambal oelek. The salmon keeps up to three days refrigerated and is best served cold or at room temperature.
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