Spicy Honey-Glazed Salmon

by Shawnda on March 16, 2014

in Lighter & Healthier,On the grill,Quick & Easy,Salmon,School Night Eats,Seafood,Whole30

Spicy Honey-Glazed Salmon

Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.

5 minutes of prep, 7 minutes under the broiler. All while you’re microwaving some steam-in-bag broccoli or reheating the leftover roasted asparagus from the night before.

Dinner? Done. Just like that.

Spicy Honey-Glazed Salmon

The spice rub comes from an oldie but insanely goodie, Spicy Honey-Glazed Chicken Thighs. It gets the tiniest of tweaks – I highly recommend using chipotle chili powder if you can. The slight heat + smokiness goes pretty perfectly with the sweet & sour honey glaze.

On those nights when we need something fast and prefer clean-up to be limited to a foil-lined pan and two tiny mixing bowls (hello, swim team and soccer practice!), I have a total winner that’s not too boring for the adventurous eater, not too weird for the picky eater, and not too spicy for the 4-year-old eater.

Spicy Honey-Glazed Salmon

Salmon is broiled with a smokey, flavorful dry rub and then finished with either a sweet & sour honey glaze or a Whole30-approved sweet & sour date glaze.


  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • 2 Tbsp honey
  • 1 1/2 tsp cider vinegar
  • 2 8-oz salmon filets
  • Olive oil
  • *For a Whole30-compliant glaze, I soak 2 dates in hot water for a few minutes to soften and then blend the drained dates with 1/4 cup cider vinegar. Use the glaze as directed (will glaze ~8 filets) and store leftover glaze in a jar in the fridge.


  1. Preheat the broiler and move the top rack to ~4-5 inches below element.
  2. Mix dried ingredients in a small bowl (this makes enough for two recipes, I store extra mix in a ziptop bag and regularly make the salmon again the next night).
  3. In another small bowl, mix honey and vinegar together (a 10-second trip through the micrwave is helpful).
  4. Line a pan with foil and lightly brush with olive oil (or cooking spray).
  5. Place salmon on foil and drizzle with olive oil.
  6. Sprinkle each filet with 1/2 tsp of spices, rubbing the dry rub over the top and sides of the fish.
  7. Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
  8. Brush with remaining honey mixture and broil 1 minute.
  9. Remove from oven and serve immediately.


Yields: Feeds 2 bigs and 1 little

Adapted from Spicy Honey-Glazed Chicken Thighs

Estimated time: 15 minutes


{ 9 comments… read them below or add one }

1 Medeja March 16, 2014 at 4:36 am

I like such quick, easy and delicious dinners :) salmon is always such a good choice.


2 Em R. March 16, 2014 at 11:08 am

That looks fantastic, I love finding new ways to eat salmon!


3 Joanne March 16, 2014 at 3:13 pm

The honey-chipotle combo is one of the best flavors out there! Love the idea of it on salmon…especially given how quick it cooks up!


4 Jill March 17, 2014 at 7:40 am

“Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.” I like how you think. :) I’ll have to try this sometime this week!


5 Kelsey March 17, 2014 at 8:45 am

Love this quick dinner idea! I’m going to need lots of quick and healthy ideas in the upcoming year, so this is just perfect.


6 Georgia @ The Comfort of Cooking March 19, 2014 at 1:57 pm

So scrumptious and easy! We’re always looking for ways to jazz up salmon & this is perfect!


7 Drury Lane June 1, 2014 at 5:12 pm

Oh my. I just finished this recipe about 10 mins ago, it was gone in about 5 mins lol. I substituted cayenne pepper for the chili powder for a more spicy affect. DELICIOUS!


8 Shari July 1, 2014 at 5:53 pm

Just made this, so good and quick!


9 Susan August 3, 2014 at 1:03 pm

I tried this on salmon and then on chicken wings. This rub/glaze would probably be delicious on ribs as well. Very versatile recipe and definitely a keeper!


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