Description
These Crispy Hot Honey Salmon Tenders are a flavorful and easy-to-make dish featuring tender strips of salmon coated in a seasoned panko breadcrumb crust, baked to golden perfection, and finished with a sweet and spicy hot honey glaze. Perfect as an appetizer or main course, they offer a delightful combination of crispy texture and bold flavors in just 30 minutes.
Ingredients
Scale
Salmon Tenders
- 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Pat the salmon fillets dry with paper towels and cut them into strips or tenders.
- Set Up the Breading Station: In a shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Place the flour in another shallow dish, and beat the eggs in a third dish.
- Coat the Salmon: Dredge each salmon strip first in the flour, shaking off any excess, then dip it into the beaten eggs. Coat thoroughly with the panko breadcrumb mixture, pressing gently to ensure even coverage.
- Bake the Salmon: Arrange the breaded salmon tenders on the prepared baking sheet. Drizzle with olive oil to help them crisp up. Bake for 15-20 minutes until the salmon is cooked through and the breading is golden and crispy. The internal temperature should reach 145°F (63°C).
- Make the Hot Honey Glaze: While the salmon bakes, combine the hot honey (or honey mixed with hot sauce) and apple cider vinegar in a small saucepan. Heat over low-medium heat, stirring occasionally until warmed and well combined. Adjust spiciness by adding more hot sauce if desired.
- Drizzle the Glaze: Remove the salmon tenders from the oven and generously drizzle the hot honey glaze over them. Alternatively, toss the tenders in the glaze to coat evenly.
- Garnish and Serve: Garnish the salmon tenders with freshly chopped parsley and serve immediately. These pair well with roasted vegetables, salad, or rice for a complete meal.
Notes
- Use skinless, boneless salmon fillets for easier cutting and better texture.
- Adjust the heat level of the glaze by varying the amount of hot sauce mixed with the honey.
- For extra crispiness, you can broil the salmon for the last 2 minutes of baking but watch carefully to avoid burning.
- Serve immediately to ensure the tenders stay crispy.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days but may lose some crispness.
