How long does it take to make Hot Honey Garlic Salmon?

About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.

How many servings does this Hot Honey Garlic Salmon recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Hot Honey Garlic Salmon recipe come from?

It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Hot Honey Garlic Salmon – 20-Minute Recipe

Name: Hot Honey Garlic Salmon – 20-Minute Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.36 kg salmon; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp olive oil; 5 clove garlic; 2 tbsp honey; 1 tsp garlic powder; 2 tsp onion powder; 1 tsp black pepper; 0.5 tsp salt; 2 tsp paprika; 2 tbsp neutral oil; 2 tbsp unsalted butter; 0.33 cup green onions; 5 tbsp mayonnaise; 1-2 clove garlic; 0.5 cup lime; 1-2 tbsp Sriracha sauce

A sweet‑and‑spicy salmon dish that blends buttery honey, garlicky soy‑vinegar glaze, and a kick of Sriracha. Finished with a creamy lime‑garlic aioli, it makes a satisfying dinner served over fluffy jasmine rice.

Recipe by Ben Chelin· Structured by ReelsMeals

From: Instagram(view original)

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Hot Honey Garlic Salmon – 20-Minute Recipe

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Prep Time

10 min

Cook Time

10 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

20 min estimated total time for 4 servings.

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Dinner Salmon Seafood Asian

Ingredients

13 oz salmon
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp olive oil
2 tbsp honey
1 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1/2 tsp salt
2 tsp paprika
2 tbsp neutral oil
2 tbsp unsalted butter
0.33 cup green onions

Sriracha Garlic Aioli

5 tbsp mayonnaise
1 clove garlic
1/2 cup lime
1 tbsp Sriracha sauce

Instructions

1
If the salmon fillets have skin, remove it, then cut the flesh into large bite‑sized cubes and pat dry with paper towels.
2
In a large bowl, whisk together olive oil, rice vinegar, soy sauce, honey, the minced garlic, garlic powder, onion powder, paprika, black pepper, and salt.
3
Add the cubed salmon to the bowl, toss to coat evenly, and let it marinate for at least 2 minutes (longer if time permits).
4
Heat the neutral oil in a large skillet over medium‑low heat until shimmering.
5
Place the salmon pieces in the skillet in a single layer; cook for about 3 minutes on each side until the exterior is golden and the interior is just cooked through. Remove the salmon to a plate and set aside, reserving the leftover marinade.
6
Reduce the heat to low, add the unsalted butter to the same skillet, and once melted, pour in the reserved marinade.
7
Simmer the sauce for 2–3 minutes, stirring occasionally, until it thickens slightly and any raw fish juices are cooked out; return the salmon to the pan and baste with the buttery glaze.
8
Stir in the thinly sliced green onions, allowing them to wilt briefly, then remove the pan from heat.
9
While the salmon finishes cooking, prepare the Sriracha garlic aioli: combine mayonnaise, the additional minced garlic, lime juice, and Sriracha in a small bowl; mix until smooth and adjust heat level to taste.
10
Serve the glazed salmon over a bed of cooked jasmine rice, drizzle with the aioli, and garnish with extra green onion slices for color.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Dry the salmon before marinating

Pat the salmon cubes with paper towels after removing skin.

Reserve the leftover marinade

After cooking the salmon, keep the unused marinade to melt butter into and create the glaze.

Add green onions at the end

Stir in sliced green onions just before removing the pan.

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