Spicy Honey Salmon
Spicy Honey Salmon – Foil baked salmon with honey, dijon mustard and Asian chili-garlic sauce. Moist, juicy and delicious recipe for busy weeknights.
This spicy honey salmon recipe is a perfect example of winter cooking. This time of year, I am all about using oven to do most of the cooking. First of all, oven heats up the kitchen so you can save on the heater bill. Secondly, oven cuts down active cooking time significantly so you can spend time in the living room instead of the kitchen.
Foil baking is my top choice when it comes to oven cooking. The reasons are simple: I don’t have to wash dishes, plus foil baking makes everything tastes better as it retains the original flavors of the ingredients.
As you can see, the salmon is juicy, moist and flaked nicely. The spicy honey marinate doesn’t get burned during the baking process. The flavors are sealed inside the foil packet so you get the best of the marinade as well as the natural taste of the salmon. The active time of this spicy honey salmon in foil recipe is 10 minutes. So easy and quick!
Rate the Recipe:
Based on 32 Review(s)
More Delicious Recipes:
Honey Dijon Garlic Chicken
Honey Garlic Salmon
Honey Lime Salmon
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Marylin
How much salmon will I need for 10 people and how long in the oven
Rasa Malaysia
10 people you can buy 3 lbs salmon fillet and same time in the oven, you will need two – three foil packets.
Lokman Hakim
Very interesting and look delicious…thanks sharing
Rasa Malaysia
Awesome, do try it.
Jan Hebisen
I made this as per directions, it was easy to make and turned out very moist, however, I thought it was a bit bland and I added Sriracha sauce too! Instead of using parsley, I used cilantro instead (I think more flavorful than parsley). After it was cooked, I tasted it and decided to make some extra sauce (sauce the fish was cooked in), to drizzle over the top and also put fresh cilantro on top, which made it very tasty! I’m not sure but I think next time I’ll use brown sugar in place of honey and bake it open so it caramelized a bit…but then it might not be as moist! All in all, I liked the taste and flavor but was just wanting a little more kick!
Rasa Malaysia
Hi Jan, depending on your salmon, if it has a lot of water inside, the water would seep out after baking and hence diluted the sauce. Sure, you can add more Sriracha for extra kick to suit your flavor. The problem of opening the foil is that the honey would burn and becomes black but you can try brown sugar. :)
Lara
I made this exactly as described and it was so easy and delicious! Thank you for sharing the recipe!!
Rasa Malaysia
Hi Lara, that’s awesome, I am so happy you had success with this salmon in foil.
Brenda Skinner
Made this the other night using sweet chili sauce and it turned out well. Easy. Did need to cook it about 10 minutes longer. Flavor was very good. Thanks!
Jan Hebisen
Thank you Rasa for getting back to me, I appreciate that! The salmon I used was Pacific Oregon coast Chinook, freshly caught, however, was then frozen (from a 25 pd fish), but I always pat dry before I use it in a recipe….so next time I will try it right when it’s caught! Thanks again for the recipe! I’m still going to play around with it because the base of the recipe is very good! The fresh cilantro on top was delicious (if you like cilantro that is)! Again, thank you for everything, you are appreciated!! :)
Rasa Malaysia
Awww thanks Jan. I love it that my reader appreciates me and I appreciate your support, too!
Jaki
Could you use rice vinegar in place of the apple cider vinegar?
Rasa Malaysia
Yes, you can.
bilal
alüminyum very bad we are ex.