Tender, flaky salmon glazed with a rich buttery hot honey sauce that perfectly balances sweetness and heat for a bold and satisfying main dish.

1 lb salmon, skin on

1/4 cup butter

1/4 cup hot sauce

1/4 cup honey

1 teaspoon Cajun seasoning

Salt, to taste

Black pepper, to taste

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In a small saucepan over medium heat, melt the butter.
Add the hot sauce, honey, and Cajun seasoning. Stir to combine and reduce heat to low.
Simmer for 15 to 20 minutes, stirring often, until the sauce thickens into a sticky glaze.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Cut the salmon into 4 strips and place them skin side down on the prepared baking sheet. Season with salt and pepper.
Reserve a small portion of the sauce in a separate bowl for serving.
Brush the remaining sauce generously over each piece of salmon.
Bake for 11 to 14 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
Let the salmon rest for a few minutes before serving with the reserved hot honey sauce.

Skin-on salmon helps retain moisture and adds texture.

Add a squeeze of fresh lemon juice for brightness.

For extra heat, include a pinch of red pepper flakes.

Smoked paprika can replace Cajun seasoning for a smoky flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently at a low temperature to prevent drying out.