Description
Crispy Hot Honey Salmon Tenders offer a delightful combination of crunchy panko-coated salmon strips baked to perfection and drizzled with a sweet-spicy hot honey glaze. Ready in just 30 minutes, this recipe is perfect for a quick, flavorful weeknight meal that pairs well with roasted vegetables or rice.
Ingredients
Scale
Salmon and Coating
- 4 salmon fillets (skinless, boneless, cut into strips or tenders)
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for drizzling)
Hot Honey Glaze
- 1/4 cup hot honey (or regular honey mixed with hot sauce to taste)
- 1 tablespoon apple cider vinegar (optional, for tang)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels and cut them into strips or tenders.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Set Up the Breading Station: In three shallow dishes, arrange the ingredients separately: flour in one, beaten eggs in another, and a mix of panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.
- Coat the Salmon: Dredge each salmon strip first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Press gently to ensure the coating sticks well.
- Bake the Salmon: Place the breaded tenders on the baking sheet. Drizzle with olive oil to encourage crispiness. Bake for 15-20 minutes until the salmon is cooked through and the breading is golden and crisp. The internal temperature should be 145°F (63°C).
- Prepare the Hot Honey Glaze: While the salmon bakes, combine hot honey and apple cider vinegar in a small saucepan. Heat gently over low-medium heat, stirring until warmed and combined. Adjust the heat by adding more hot sauce if you like it spicier.
- Drizzle the Glaze: Remove the salmon tenders from the oven and generously drizzle them with the hot honey glaze. Optionally, toss the tenders in the glaze to coat evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the salmon tenders and serve immediately, ideally with sides like roasted vegetables, salad, or rice.
Notes
- Ensure the salmon is patted dry before breading for better coating adhesion.
- Use skinless, boneless salmon for easier and uniform cooking.
- Adjust the spice level of the glaze by varying the amount of hot sauce mixed into the honey.
- Olive oil drizzle before baking helps achieve a crispy crust without frying.
- Check the salmon’s internal temperature to avoid overcooking and maintain juiciness.
- Leftover tenders can be reheated in a toaster oven to retain crispiness.
