Hot Honey Salmon Bites Recipe
15 min
20min
2
Fish Fry
American
“Hot honey” may be one of the nicest 2-word combinations in the culinary lexicon. But when you add salmon bites to the phrase, well, that takes it to a whole new level. While any salmon would be delicious here, we think sockeye or keta are best.
Ingredients
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- ¼ to ½ teaspoon cayenne pepper or red pepper flakes
- Salt and freshly ground black pepper
- 2 (5- to 7-ounce) sockeye or keta salmon fillets, skin and pin bones removed
- ¼ cup all-purpose flour
- 1 large egg, beaten with 1 tablespoon water
- 1 cup panko breadcrumbs
- Neutral oil for shallow frying
- 1 scallion, white and green parts, thinly sliced
- Flaky salt
Directions
Make the Hot Honey
In a small saucepan over medium heat or in a microwave-safe cup, combine the honey, vinegar, cayenne, and a pinch each of salt and pepper. Heat just until the honey is melted.
Prep the Salmon
Pat the salmon dry and cut into 1½-inch pieces. Place the flour, beaten egg, and panko into 3 separate shallow bowls and season each with a pinch of salt. Lightly dust the salmon pieces with the flour, then add them to the egg, turning to coat. Working in batches, add the salmon pieces to the panko, pressing to adhere the panko all over the salmon pieces.
Fry the Salmon
Add ¼ inch oil to a medium skillet and place over medium-high heat. When the oil is hot (it should sizzle when a pinch of panko is added), add the salmon, in batches if necessary, and cook, turning occasionally, until golden and crisp all over, 4 to 5 minutes. Transfer to a paper towel–lined platter to drain.
Finish and Serve
Transfer the salmon bites to a medium bowl and drizzle with the hot honey. Gently toss until evenly coated. Return the salmon to the platter and garnish with the scallions and a sprinkle of flaky salt. Serve immediately with toothpicks for skewering.
Pro tips
Pair it Up
Go for a refreshing drink to cool the burn and cut the sweetness. In this case, a shandy—beer and tart lemonade—is just the ticket.
Spice It Up
Play around with the type of heat in the hot honey. Chile powder, chile paste, hot sauce, or even chopped pickled jalapeños add distinctive flavor and punch.
Lighten It Up
For a slightly more virtuous meal, dust the salmon lightly in flour and sauté it instead of coating it in panko and frying. Alternatively, generously spray the breaded salmon with vegetable spray and airfry it at 400°F for about 15 minutes before tossing in the hot honey.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
