Ingredients
Scale
For the Salmon
- 1 lb (450 g) skinless salmon fillet, cut into 1¼-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cornstarch (optional, for a firmer exterior)
For the Hot Honey Lime Glaze
- 1½ tablespoons honey
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon low-sodium soy sauce (optional)
- ½ teaspoon finely grated lime zest (optional)
For Garnishing
- 2 green onions, thinly sliced
- 1 fresh lime, cut into wedges
- Extra red pepper flakes, to taste
- A little additional warm honey, optional
Instructions
- Preheat the oven. Preheat to 425°F (220°C). Line a rimmed metal baking sheet with parchment paper rated for at least 425°F. Place the oven rack in the upper-middle position.
- Prepare the salmon. Pat the salmon completely dry with paper towels. Cut into evenly sized 1¼-inch cubes, approximately 3 cm thick.
- Season the salmon. Place the cubes in a bowl. Add olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss gently. For a firmer surface, add the optional cornstarch and toss until no dry patches remain.
- Arrange the pieces. Place salmon cubes on the baking sheet in a single layer, leaving approximately ½ inch between pieces.
- Make the glaze. Whisk together honey, lime juice, red pepper flakes, and optional soy sauce and lime zest. Divide into two clean portions before either portion touches raw salmon.
- Apply the first glaze. Lightly brush one portion over the salmon. Avoid leaving pools of honey on the baking sheet.
- Roast the salmon. Bake for approximately 8–12 minutes. Begin checking at 8 minutes. Cook until the thickest pieces reach an internal temperature of 145°F (63°C).
- Finish the glaze. Gently warm the untouched reserved glaze in a small saucepan until fluid and steaming. Brush over the cooked salmon.
- Add garnishes. Sprinkle with sliced green onions and extra chili flakes. Add fresh lime wedges.
- Serve immediately. Finish with fresh lime juice and serve with steamed rice, vegetables, or a crisp salad.
Notes
- For golden edges: Pat the salmon dry, use evenly sized cubes, and avoid overcrowding the baking sheet.
- For a glossy glaze: Brush lightly before roasting and apply the remaining clean glaze after cooking.
- Prevent burning: Honey can scorch quickly at high temperatures. Do not pour excess glaze onto the pan.
- Cornstarch: Optional. Use only a very thin coating. It may help create a firmer exterior but will not produce a deep-fried crust.
- Food safety: Cook salmon to 145°F (63°C), measured in the thickest piece with a food thermometer.
- Glaze safety: Never reuse glaze that has touched raw salmon unless it has been properly cooked. Reserve a clean portion before brushing.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Reheating: Reheat leftovers to 165°F (74°C).
- Gluten-free option: Omit soy sauce or use certified gluten-free tamari.
- Serving suggestion: Serve with jasmine rice, roasted broccoli, sliced cucumber, and extra lime.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American-inspired