Mike's Hot Honey-Glazed Salmon

August 24, 2017
4.5 Stars
Photo by Bobbi Lin
Author Notes

This recipe is adapted from the cookbook Mad Hungry by Lucinda Scala Quinn, with coconut aminos replacing soy in the glaze. I love to serve it with a medley of in-season roasted veggies, like parsnips, carrots, Brussels sprouts, and fingerling potatoes. I mix those with one part olive oil, one part Mike’s Hot Honey, and finely minced garlic and rosemary. I like to fry thick-cut bacon in a cast-iron pan, remove the bacon, and leave the rendered fat in the pan, adding the chopped vegetables to that. I throw the pan in oven, where the veggies cook in the bacon fat. I check on them to be sure they don’t over-caramelize, and when they’re done, I top them with shaved parmesan cheese. Then I drizzle them with hot honey and crumbled bacon. It’s a real sweet-savory crowd-pleaser! —Michael D. Kurtz

  • Serves 4
  • 1 cup coconut aminos
  • 1/4 cup Mike's Hot Honey
  • 2 tablespoons lemon juice
  • 1 inch peeled fresh ginger, thinly sliced
  • 3 gloves garlic, smashed
  • 4 salmon fillets, about 1 1/2 pounds
In This Recipe
  1. Whisk coconut aminos, Mike's Hot Honey, lemon juice, ginger, and garlic together until honey dissolves. Place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30.
  2. Preheat broiler to high. 
  3. Remove salmon from marinade and transfer to a sheet pan lined with parchment paper. Put the salmon under the broiler skin-side down, and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler.
  4. Serve with salad or seasonal vegetables as desired. 

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