Ingredients
Homemade Hot Honey
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 – 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, crushed or finely minced
Veggies
- 10 oz broccoli, cut into florets
- 1 large red bell pepper, sliced
- 1 large yellow onion, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 2 tablespoons homemade hot honey
- 1 tablespoon oil (such as olive or vegetable oil)
Salmon
- 1.5 pounds center cut salmon, cut into 1.5-2 inch pieces and patted dry
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 2 tablespoons homemade hot honey
- 1 tablespoon oil (such as olive or vegetable oil)
For Serving
- White rice, cooked
- Extra hot honey for drizzling
- Chives, chopped, for garnish
Instructions
- Make the Homemade Hot Honey: Whisk together the honey, apple cider vinegar, crushed red pepper flakes, and minced garlic in a small bowl until fully combined to create a flavorful hot honey sauce.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a half sheet pan with parchment paper or a silicone baking mat. Line a quarter sheet pan with a silicone baking mat as well for the salmon.
- Prepare the Veggies: In a large mixing bowl, add broccoli florets, sliced red bell pepper, and sliced yellow onion. Sprinkle kosher salt, paprika, ground mustard, and drizzle 1 tablespoon of oil and 2 tablespoons of the homemade hot honey over them. Toss everything thoroughly until the veggies are evenly coated with the seasoning and sauce. Spread the veggies in a single layer on the prepared half sheet pan.
- Roast the Veggies: Place the pan in the oven and roast for 15-20 minutes. Toss the veggies halfway through roasting to ensure even cooking. They should be tender yet still have a slight crispness when done.
- Prepare the Salmon: While the veggies roast, place the salmon pieces in a mixing bowl. Add paprika, ground mustard, garlic powder, chipotle powder, 2 tablespoons of homemade hot honey, and 1 tablespoon of oil. Toss gently but thoroughly to coat the salmon evenly with the spices and sauce. Transfer the salmon pieces onto the silicone-lined quarter sheet pan in a single layer.
- Broil the Salmon: Once the veggies are done roasting, switch your oven to the broil setting. Broil the salmon on the top rack for 4-5 minutes until the surface begins to brown and bubble. Then, flip the salmon pieces carefully and broil for an additional 3-5 minutes until the salmon is cooked through and caramelized on both sides.
- Serve: Plate the roasted veggies alongside the hot honey-glazed salmon over cooked white rice. Drizzle extra hot honey over the top and garnish with chopped chives for a fresh, bright finish. Enjoy your flavorful, spicy-sweet meal!
Notes
- Adjust the amount of crushed red pepper flakes in the hot honey sauce according to your preferred spice level.
- Patting the salmon dry before seasoning helps achieve a better sear and caramelization when broiling.
- If you don’t have a broiler, you can bake the salmon at 425°F for about 10-12 minutes until cooked through.
- Use any neutral oil suitable for roasting and broiling, such as avocado oil or grapeseed oil.
- White rice is recommended for serving, but you can substitute with brown rice, quinoa, or cauliflower rice for a different twist.
- Leftover hot honey sauce can be stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American