Spicy Chili Honey Salmon

This spicy chili honey salmon has a way of making weeknights feel a little more special without adding any extra stress to your day. It’s sweet, spicy, garlicky, and comes together on a single sheet pan in about 30 minutes. I love recipes like this because they fit into real life — no fancy steps, just big flavors.

Why This Dish Always Feels Like a Treat

I’ve made this salmon so many times that it’s practically part of our family rhythm. The sweet heat from the honey chili sauce clings beautifully to the crispy salmon cubes, and it pairs perfectly with tender broccoli or asparagus.

I first whipped this up after a long trip, when everyone at home just wanted a cozy, warm dinner that didn’t take hours to make. My dad loves salmon with a little kick, and my younger brother Oslo always steals the crispy corner pieces. It’s the kind of recipe that makes people gather around the table without being called twice.

The best part is how flexible it is. You can serve it over fluffy white rice, coconut rice, or even quinoa. If I have guests over, I double the sauce because everyone always wants a little extra drizzle on top.

What You’ll Need

• Salmon – I prefer cubes of fillet with the skin on for more flavor.

• Ground ginger, chipotle powder or cayenne, chili flakes – This trio gives it that signature heat.

• Olive oil or butter – Either works, but butter adds a richer taste.

• Avocado wedges – For creaminess that balances the spice.

• Toasted sesame seeds – For a nutty finish.

Honey Sauce Ingredients

• Tamari or low-sodium soy sauce

• Honey

• Garlic (fresh or powder)

• Ground ginger

• Chili paste (gochujang gives the best flavor)

• Green onions

• Sesame oil

Spicy Creamy Sauce Ingredients

• Mayo

• Chili paste

• Honey

Tools

Just a sheet pan and a couple of mixing bowls — nothing fancy. That’s why I love this recipe for weeknights.

How I Make It

Cook the Salmon

I toss the salmon cubes with ground ginger, chili flakes, and chipotle powder. I’ve tried making it with and without the skin, and I always come back to skin-on because it crisps up beautifully and adds depth to the flavor.

I usually grab Korean chili flakes from the Asian aisle at the grocery store. They’re milder and give a really nice color.

Add the Broccoli or Asparagus

On the other side of the pan, I scatter broccoli florets or asparagus with a slick of oil and a pinch of salt and pepper. Everything roasts together, making cleanup so easy. I let the oven do the work while I make the sauces.

Mix the Honey Sauce

The honey sauce is where the magic happens. Tamari, honey, garlic, chili paste, and toasted sesame oil come together to make a glaze that’s sweet, salty, and sticky in the best way. I always save a little extra on the side for spooning over rice.

Whisk the Spicy Creamy Sauce

This is a simple 3-ingredient sauce: mayo, chili paste, and honey. I usually taste and adjust the heat depending on who’s eating. If it’s just adults, I add more chili paste.

Coat and Finish

Once the salmon is almost done, I pour the honey sauce over it and pop it back in the oven for a few more minutes. That’s when the sauce caramelizes a little and sticks to the salmon like a glaze.

I love seeing the edges go glossy and golden — it smells incredible at this stage.

Serve It Up

I usually serve this with a bowl of coconut garlic rice. The creaminess of the rice soaks up the sweet-spicy glaze perfectly. Add avocado slices, sprinkle sesame seeds, and drizzle that spicy creamy sauce on top.

Personal Tips That Make a Difference

• Crispy edges: Make sure your pan isn’t crowded. Give the salmon some breathing room to roast properly instead of steaming.

• Sticky glaze: Don’t skip the second bake after adding the sauce. Those few extra minutes in the oven turn the sauce into a glossy coat.

• Easy cleanup: Line the sheet pan with parchment paper — saves a ton of scrubbing later.

• Veggie swap: I’ve used bok choy, green beans, and even zucchini instead of broccoli. It works with almost any vegetable.

• Sauce tip: If you like extra heat, stir a little chili oil into the honey sauce.

Make-Ahead Tips

• You can marinate the salmon in the dry spices up to a day in advance.

• The honey sauce can be made ahead and stored in the fridge for 3–4 days.

• I often cook the rice earlier in the day and just reheat it when it’s time to serve.

• If you’re planning for a busy evening, you can pre-chop all the veggies and keep everything ready to toss on the pan.

Serving Ideas

• Over a bowl of warm jasmine or coconut rice with avocado and sesame seeds.

• Wrapped in lettuce leaves with extra sauce on the side for a light lunch.

• Topped with a soft-boiled egg for a heartier meal.

• As part of a larger spread with a cucumber salad and some miso soup.

I’ve even used the leftover salmon in a rice paper roll for lunch the next day — it’s that versatile.

Storing Leftovers

• Store any leftover salmon and veggies in an airtight container for up to 3 days in the fridge.

• Reheat gently in the oven or air fryer to keep the salmon crispy.

• The sauce keeps well for a few days in the fridge — I sometimes use it on chicken or shrimp too.

• If you’re making rice ahead, keep it in a separate container to avoid sogginess.

FAQs

Can I use frozen salmon?
Yes, just thaw it completely before cooking so it roasts evenly.

What can I use instead of honey?
Maple syrup works really well. It gives a slightly deeper flavor.

Can I make it less spicy?
Just cut down the chili paste and flakes. You’ll still get great flavor without the heat.

What rice works best with this?
I love coconut rice, but jasmine or brown rice works too.

Can I make this without the creamy sauce?
Of course. The honey glaze alone is delicious, but the creamy sauce does make it extra special.

Continue to Content

Yield: 4

Spicy Chili Honey Salmon

Print

Sweet heat meets tender salmon in this Spicy Chili Honey Salmon—a flavor-packed sheet pan dinner that’s quick to prep and full of bold, vibrant ingredients.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 4 (6 oz) salmon fillets, cut into bite-sized chunks
• ½ tsp ground ginger
• 1 tsp chipotle powder or cayenne
• chili flakes, to taste
• 4 tbsp extra virgin olive oil
• 3 cups broccoli florets or chopped asparagus
• avocado wedges and sesame seeds, for serving

Chili Honey Garlic Sauce

• ⅓ cup tamari or soy sauce
• 3 tbsp honey
• 6 cloves garlic, chopped
• 1 tsp ground ginger
• 3–4 tbsp chili paste
• 2 tbsp chopped green onions
• 1 tbsp toasted sesame oil

Spicy Creamy Sauce

• ½ cup mayonnaise
• 1–2 tbsp gochujang
• 2 tsp honey

Instructions

1. Preheat the oven to 450°F and lightly oil a sheet pan. On one side of the pan, toss the salmon chunks with ground ginger, chipotle or cayenne, chili flakes, and 2 tablespoons of olive oil until evenly coated. On the other side, arrange the broccoli or asparagus, drizzle with the remaining olive oil, and season with salt and pepper. Roast for 10–15 minutes, or until the salmon is nearly cooked through and the vegetables are just tender.
2. In a small bowl or jar, whisk together the ingredients for the chili honey garlic sauce. In another bowl, mix the mayonnaise, gochujang, and honey to make the creamy sauce.
3. Remove the vegetables from the pan, then pour the chili honey garlic sauce over the salmon, tossing to coat well. Return the salmon to the oven for another 5 minutes, allowing the glaze to caramelize slightly.
4. Serve the salmon and vegetables hot, drizzled with extra sauce and topped with avocado wedges, sesame seeds, and green onions.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1269Total Fat 54gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 43gCholesterol 20mgSodium 12095mgCarbohydrates 193gFiber 12gSugar 128gProtein 20g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This spicy chili honey salmon has become a go-to recipe in my kitchen — the kind I keep coming back to after a long day. It’s comforting, quick, and feels a little like a warm hug with a kick of spice.

Every time I make it, the house smells amazing, and everyone hovers around the kitchen waiting for that sheet pan to come out of the oven. It’s the kind of meal that makes weeknights feel a little less rushed and a lot more satisfying.

Also try these Salmon recipes:-

• One Pot Salmon and Rice
• Garlic Butter Baked Salmon in Foil
• Blackened Salmon Tacos