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Hot Honey Salmon Bites Over Hummus (Ready in 30 Min)
Prep
10 minutes
Cook
20 minutes
Yield
3 -4
Juicy salmon bites served on a bed of creamy, cool hummus and finished with a drizzle of harissa hot honey. Sweet, smoky, and ready in 30 minutes.
My Mediterranean-inspired hot honey salmon bites are served over a cool bed of hummus for a dish that pulls double duty as a light meal or heavy appetizer. The secret sauce? A sweet, garlic-butter infused harissa oil that kicks the flavor up a notch. You get sweet heat, smoky harissa, and creamy cool finish from the hummus – all in one protein-packed bite. Save this salmon bites recipe for weeknights – it goes from prep to plate in just 30 minutes!
❤️ Why You’ll Love Hot Honey Salmon Bites
- 30 minute meal: This healthy dinner is ready in just 30 minutes – perfect for weeknights or a light lunch.
- Mediterranean flavors + sweet heat: Hot honey infused with harissa takes the flavor beyond your standard Greek fare and adds a bold kick.
- Light and versatile: This dish can pull double duty as a quick, light meal or the star of your mezze spread.
The Best Salmon for Salmon Bites
Look for a thick, center cut filet. They’re firmer and hold their shape better when cubed and seared. If using frozen salmon, make sure to thaw in the fridge overnight – never in warm water – for safe handling. I like to purchase my salmon filets for this recipe with the skin already removed. If you have skin-on salmon, simply remove with a knife before cooking. Keep in mind that fish contains a lot of moisture. Be sure to pat the cubes dry on all sides before cooking to achieve that beautiful caramelized color.
Ingredients You’ll Need
These Hot Honey Salmon Bites come together with just a few simple, good-quality ingredients and an easy sauce technique. Get the full list of ingredients in the recipe card below.
- Salmon – Select a center cut filet and cut it into one inch cubes for thick bites.
- Hummus – Forms the base of the recipe, offering a cool, creamy contrast to the spicy hot honey salmon bites. Try my homemade version here > How to Make Hummus.
- Honey – Coats the salmon bites evenly, adds a hint of sweetness, and carries the harissa spice.
- Harissa paste – Puts the ‘hot’ in hot honey.
- Butter – I like to use unsalted so I can control the seasoning. This helps emulsify the hot honey.
- Garlic – Infuses the sauce with bold flavor and aroma.
- Lemon – Mandatory for seafood dishes. Used for roasting the salmon bites and adds brightness to the harissa oil.
Substitutions and Variations
Customize these Hot Honey Salmon Bites to your dietary preferences with a few easy swaps.
- Air fryer method: Air fry at 400°F for 6-8 minutes, shaking halfway through. When done, assemble on a bed of hummus and drizzle with harissa oil.
- Dairy-free: Swap butter for olive oil or plant-based butter.
- Spice level: Feel free to use more or less harissa to spice things up…or down.
- Hummus swaps: Make this Fava Bean Hummus or serve with Whipped Feta.
- Gluten-free: This recipe is naturally gluten free – just be sure to read labels for confirmation.
- Make it a bowl: Serve on a bed of rice with veg and hummus as a topping to make it a hearty meal.
What to Serve with Hot Honey Salmon Bites
My Hot Honey Salmon Bites can be either a light dinner or heavy appetizer. This recipe pairs well with light sides, such as:
Storage, Reheating, and Meal Prep
Whether you have leftovers or you’re meal prepping for the week ahead, follow these guidelines for storage and reheating.
- Fridge: Store salmon, hummus, and hot honey in separate airtight containers. The salmon will last 3 days, hummus and sauce are good for up to 5 days.
- Freezer: You can freeze raw, seasoned salmon up to 2 months. However, freezing cooked components is not recommended as it affects the texture.
- Reheating: Warm salmon in a 275°F oven for 5–7 minutes or a covered skillet over medium heat.
- Make ahead: You can make the hummus up to 3 days ahead, and prep your salmon the day of for best results.
FAQs
It’s just honey with a spicy kick – in this recipe its infused with harissa. You can make your own with the instructions in the recipe card, or pick up your favorite store-bought brand.
Look for select center cut filets. They’re usually thicker and hold together better when cubed. You can purchase with the skin removed – or you can remove the skin on your own before cooking.
Absolutely! Air fry at 400°F for 6-8 minutes, shaking halfway through.
Don’t overcook it. Using a meat thermometer, pull your salmon when it reaches 130°F. It will continue to cook through residual heat.
You can make the hummus up to 3 days ahead of time. The salmon and hot honey butter sauce are best cooked fresh.
Hot Honey Salmon Bites
Ingredients
For the salmon –
- 550-600 g (1.2 lbs) BC salmon filet, skin removed, cut into 1 inch cubes
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground pepper
- Optional: 1 lemon, halved
For the harissa oil
- 6 tbsp unsalted Butter
- 1 tbsp harissa paste
- 4 garlic cloves, thinly sliced
- 2 tsp liquid honey
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
For serving
- 2 cups hummus (or make our hummus recipe)
For garnishes
Instructions
- Preheat the oven to 450F. Crumple a piece of foil and then spread the piece of foil out flat on a baking sheet.
- Add the cubed salmon to the sheet pan and season the salmon with 1 tsp kosher salt, ½ tsp ground pepper and drizzle over 1 tablespoon of olive oil. Gently toss the salmon cubes to coat well. Spread the cubes of salmon out on the foil in an even layer, make sure the cubes of salmon are not touching.
- Bake the salmon cubes for 8-12 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.
- See notes for other cooking methods.
- Make the harissa oil: Melt the butter over medium heat in a medium frying pan. Once the butter is melted and starting to bubble, add the thinly sliced garlic and cook, stirring often until the garlic just begins to turn golden brown. Whisk in the harissa and cook for 1 minute. Turn off the heat and whisk in the lemon juice, honey and salt until combined.
- To serve, spread a layer of hummus on the bottom of a plate or shallow bowl. Place cooked salmon cubes on the hummus layer and then top with the harissa oil immediately. If desired, garnish with fresh mint and/or parsley leaves.
Notes
- This makes a great light dinner. Serve scoops of salmon bites and hummus with grains like rice or quinoa and a 5-Minute Salad (Marousalata)
- If you love this recipe, try our Hasselback Marinated Salmon and Black Lentil Salad
- Other salmon cooking methods:
- In the oven: Preheat the oven to 425F. Add a piece of parchment paper to a baking sheet. Add the cubed salmon to the sheet pan and season the salmon with 1 tsp kosher salt, ½ tsp ground pepper and drizzle over 1 tablespoons of olive oil. Gently toss the salmon cubes to coat well. Spread the cubes of salmon out on the foil in an even layer, make sure the cubes of salmon are not touching. Bake the salmon cubes for 8-14 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.
- In a frying pan: Season the salmon with 1 tsp kosher salt and 1/2 tsp ground pepper. In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Stir around and cook for 2-4 more minutes, until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.
