About the Recipe
Ingredients
For the Salmon:
1 lb (16 oz) MOWI Atlantic Salmon, skin on or off, cut into 1-inch x ¾-inch pieces
6 tbsp extra virgin olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp lime juice
Salt and black pepper, to taste
For the Hot Honey Sauce:
½ cup honey
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Garnish:
Chopped fresh cilantro
Lime wedges
(Optional) Crispy salmon skin, salted and peppered
Preparation
Prep the Salmon:Cut the salmon into bite-sized pieces (about 1" x ¾"). If using skin-on, you can optionally remove the skin and set it aside to crisp up later.
Marinate:In a bowl, combine the salmon with:
6 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne
1 tsp lime juice
Salt and black pepper to taste. Toss gently to coat. Let it marinate for a few minutes if you have time.
Pan-Fry the Salmon: Heat a nonstick pan over medium-high heat. No need to add oil—your marinade has you covered. Cook the salmon in batches if needed, searing each side until golden and cooked through (about 2–3 mins per side). Remove from heat and set aside.
Make the Hot Honey Sauce: In a separate small pan over low heat, combine:
½ cup honey
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder,
Warm gently, stirring, until it's smooth and just starting to bubble. Turn off the heat.
Toss + Coat:Drizzle or toss the cooked salmon bites with the hot honey sauce. Make sure every piece gets a glossy, sticky coat.
Optional Crispy Salmon Skin: While the salmon cooks, crisp up the skin in a separate dry pan with a sprinkle of salt and pepper until crispy.
Serve: Plate the salmon bites. Garnish with chopped cilantro, lime wedges, and crispy salmon skin if using. You can have this with rice or over a salad.
