Hot Honey Salmon With Toasted Sesame Crust

Looking for a salmon recipe that’s anything but ordinary? This Hot Honey Salmon with Toasted Sesame Crust is a delightful fusion of sweet, spicy, and savory flavors that will tantalize your taste buds. The flaky salmon is perfectly complemented by a vibrant hot honey glaze and a satisfyingly crunchy sesame seed crust. It’s surprisingly easy to make and guaranteed to impress! This recipe is perfect for a weeknight dinner or a special occasion, offering a restaurant-quality experience in the comfort of your own kitchen. Get ready to elevate your salmon game!

Ingredients You’ll Need

• Salmon Fillets (680g / 1.5lb, skin on, 4 pieces): We’re using skin-on salmon fillets for maximum flavor and a beautifully crispy skin. Look for vibrant, firm flesh – Sockeye, Coho, or Atlantic salmon all work wonderfully. Each fillet is approximately 170g (6oz).
• Honey (30ml / 2 Tbsp + 15ml / 1 Tbsp): A key component of the hot honey glaze, use a good quality honey. Raw or unfiltered honey will provide a more complex flavor profile. We’re using a total of 45ml (3 Tbsp) – 30ml for the glaze and 15ml for a final drizzle.
• Lime Juice (15ml / 1 Tbsp): Freshly squeezed lime juice is essential for brightness and acidity, balancing the sweetness of the honey and adding a zesty kick. Bottled lime juice doesn’t compare!
• Chili Flakes (5ml / 1 tsp): These provide the ‘hot’ in hot honey! Adjust the amount to your spice preference. Korean Gochugaru flakes offer a fruity heat, while standard red pepper flakes provide a more straightforward spice.
• Smoked Paprika (5ml / 1 tsp): Smoked paprika adds a wonderful smoky depth to the glaze, complementing the salmon beautifully. Sweet paprika can be substituted, but the smoky flavor is highly recommended.
• Garlic (1 clove, minced): Freshly minced garlic is crucial for aromatic flavor. Avoid using pre-minced garlic, as it lacks the same potency.
• Ginger (5ml / 1 tsp, freshly grated): Freshly grated ginger adds a warm, spicy, and slightly citrusy note. Powdered ginger is not a good substitute.
• Low-Sodium Soy Sauce (15ml / 1 Tbsp): Soy sauce provides umami and saltiness, enhancing the overall flavor. Using low-sodium allows you to control the salt level.
• Toasted Sesame Oil (15ml / 1 Tbsp): Toasted sesame oil adds a rich, nutty aroma and flavor. It’s a small ingredient that makes a big difference!
• Toasted Sesame Seeds (30g / 2 Tbsp): These create a delicious, crunchy crust on the salmon. Toasting the sesame seeds beforehand intensifies their flavor.
• Olive Oil (15ml / 1 Tbsp): Used for searing the salmon, olive oil has a high smoke point and imparts a subtle flavor.
• Salt and Black Pepper: To taste, for seasoning the salmon. Freshly ground black pepper is always best.
• Lime Zest (½ lime): Adds a bright, citrusy aroma and visual appeal as a garnish.
• Fresh Cilantro (5g / 1 Tbsp, chopped): Provides a fresh, herbaceous garnish that complements the other flavors.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions if you’re missing an ingredient:

• Honey: Maple syrup can be used as a substitute, though it will alter the flavor slightly.
• Lime Juice: Lemon juice can be used in a pinch, but lime provides a more authentic flavor.
• Chili Flakes: A dash of cayenne pepper can be used for heat, but be careful as it’s more potent.
• Sesame Oil: A neutral oil like avocado oil can be used, but you’ll miss the distinctive sesame flavor.

Detailed Instructions for Perfect Hot Honey Salmon

1. Prepare the Salmon: Begin by patting the salmon fillets completely dry with paper towels. This is crucial for achieving a crispy skin during searing. Season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – salmon can handle it!
2. Make the Hot Honey Glaze: In a small bowl, whisk together the 30ml honey, fresh lime juice, chili flakes, smoked paprika, minced garlic, grated ginger, soy sauce, and toasted sesame oil. Whisk vigorously until everything is well combined and emulsified. Taste and adjust the chili flakes to your preferred level of heat.
3. Glaze and Seed the Salmon: Generously brush the hot honey glaze over the top side of each salmon fillet, ensuring an even coating. Then, firmly press the toasted sesame seeds onto the glazed surface, creating a beautiful and flavorful crust. Press gently but firmly to ensure the seeds adhere well.
4. Sear the Salmon Skin-Side Down: Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. The oil should be shimmering, but not smoking. Carefully place the salmon fillets skin-side down in the hot skillet. Sear for 2 minutes, pressing down gently with a spatula to ensure even contact with the pan. This step is vital for rendering the fat and achieving that coveted crispy skin.
5. Bake to Perfection: Transfer the entire skillet to the preheated oven at 200°C (400°F). Bake for 8-10 minutes, or until the salmon flakes easily with a fork but remains moist in the center. The cooking time will vary depending on the thickness of your fillets.
6. Thicken the Remaining Glaze: While the salmon is baking, pour any remaining hot honey glaze into a small saucepan. Simmer over low heat for 2 minutes, stirring constantly, until the glaze thickens slightly. This concentrated glaze will add an extra layer of flavor and visual appeal.
7. Rest, Glaze, and Garnish: Remove the skillet from the oven and let the salmon rest for 2 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful fillet. Drizzle the warm, thickened glaze generously over each piece of salmon, allowing it to pool around the base. Finally, plate each fillet, arrange a decorative swirl of glaze, sprinkle with leftover sesame seeds, a pinch of lime zest, and a scattering of chopped cilantro.

Why Crispy Skin Matters: The Science of Searing

Achieving crispy salmon skin isn’t just about texture; it’s about the Maillard reaction. This chemical reaction occurs when amino acids and reducing sugars are heated, creating hundreds of flavor compounds. Searing the salmon skin-side down at a high temperature maximizes this reaction, resulting in a deeply flavorful and satisfyingly crispy skin. Patting the salmon dry beforehand is essential, as moisture inhibits the Maillard reaction.

Selecting the Best Salmon for This Recipe

For this Hot Honey Salmon, I recommend using salmon fillets with the skin on. Sockeye or Coho salmon are excellent choices due to their rich flavor and firm texture. Wild-caught salmon generally has a more pronounced flavor than farmed salmon, but both will work well. Look for fillets that are vibrant in color and have a fresh, clean smell. Avoid fillets that appear dull or have a fishy odor.

Adjusting the Heat Level

The amount of chili flakes in the hot honey glaze can be adjusted to suit your spice preference. If you prefer a milder flavor, start with ½ teaspoon of chili flakes and taste as you go. For those who enjoy a significant kick, you can increase the amount to 1 ½ teaspoons or even more. Remember that the heat will mellow slightly during baking.

Serving Suggestions & Perfect Pairings

This Hot Honey Salmon with Toasted Sesame Crust is incredibly versatile. It pairs beautifully with a side of fluffy quinoa or brown rice to soak up the delicious glaze. Steamed or roasted asparagus, broccoli, or bok choy also make excellent accompaniments. For a complete meal, consider adding a simple Asian-inspired salad with a sesame ginger dressing. A crisp Sauvignon Blanc or a light-bodied Pinot Noir would complement the flavors perfectly.

Frequently Asked Questions (FAQ)

• Can I use a different type of honey? Yes, you can! While wildflower or clover honey works well, feel free to experiment with other varieties like buckwheat or manuka honey for a unique flavor profile.
• Can I make the glaze ahead of time? Absolutely! The hot honey glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
• What if I don’t have an oven-safe skillet? If you don’t have an oven-safe skillet, you can sear the salmon in a regular skillet and then transfer it to a baking dish before placing it in the oven.

This Hot Honey Salmon with Toasted Sesame Crust is a delightful combination of sweet, spicy, and savory flavors. It’s a relatively quick and easy recipe that’s sure to impress your family and friends. Don’t forget to save this recipe to Pinterest for later!

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• Author: Harper Lane
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Hot Honey Salmon with Toasted Sesame Crust offers a delightful fusion of sweet, spicy, and savory flavors. It’s a surprisingly easy recipe perfect for a weeknight dinner or special occasion.

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Ingredients

Scale 1x2x3x

• 170g salmon fillet (4 pieces, skin on)
• 45ml honey (3 Tbsp)
• 15ml lime juice (1 Tbsp)
• 5ml chili flakes (1 tsp)
• 5ml smoked paprika (1 tsp)
• 1 clove garlic, minced
• 5ml ginger, grated (1 tsp)
• 15ml low-sodium soy sauce (1 Tbsp)
• 15ml toasted sesame oil (1 Tbsp)
• 30g toasted sesame seeds (2 Tbsp)
• 15ml olive oil (1 Tbsp)
• Salt and pepper to taste
• ½ lime, zested
• 5g cilantro, chopped (1 Tbsp)

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Instructions

1. Prepare Salmon: Pat salmon dry and season with salt and pepper.
2. Make Glaze: Whisk together honey, lime juice, chili flakes, paprika, garlic, ginger, soy sauce, and sesame oil.
3. Glaze & Seed: Brush glaze on salmon and press sesame seeds onto the glaze.
4. Sear Salmon: Sear skin-side down in hot oil for 2 minutes.
5. Bake Salmon: Bake at 200°C (400°F) for 8-10 minutes.
6. Thicken Glaze: Simmer remaining glaze until thickened.
7. Rest & Garnish: Rest salmon, drizzle with glaze, and garnish with sesame seeds, lime zest, and cilantro.

Notes

For maximum flavor, use skin-on salmon and freshly grated ginger. Toasting sesame seeds intensifies their flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Bake, Sear
• Cuisine: Asian

Nutrition

• Serving Size: 170g
• Calories: 350 kcal
• Sugar: 15 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg