hot honey-baked salmon




Prep Time


Cook Time

You can put together this great sharing entrée with very little effort. Serve with toasted French bread or crackers.


For the hot honey-baked salmon

  • 1 side skin-on, boneless salmon
  • Salt and ground black pepper, to taste
  • Toasted French bread or crackers, to serve
  • Lemon wedges and fresh herbs, to garnish

For the hot honey glaze

  • 2 tablespoons sriracha sauce
  • 1½ tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic — crushed
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil


For the hot honey-baked salmon

  • Preheat the oven to 210°C (190°C fan bake). Line a baking tray with baking paper.
  • Lay the salmon skin-side down on the prepared tray and season with salt and pepper.
  • Cover with foil and bake for 10 minutes.
  • While the salmon is cooking, make the Hot Honey Glaze by putting all the ingredients except the sesame seeds and sesame oil in a small saucepan and bringing to the boil. Reduce the heat and simmer for 8–10 minutes, or until it has thickened and reduced by half. Transfer to a bowl and stir in the sesame seeds and the sesame oil.
  • Brush the salmon with the glaze and return it to the oven for 8–10 minutes.
  • Serve accompanied by toasted French bread and garnished with lemon and herbs.