Description
Crispy Hot Honey Salmon Tenders feature perfectly baked salmon strips coated in a crunchy panko crust and drizzled with a sweet and spicy hot honey sauce. This flavorful, easy-to-make dish is ideal for a quick weeknight dinner or entertaining guests, combining the richness of salmon with a delightful heat and touch of sweetness.
Ingredients
Scale
Salmon Tenders
- Skinless salmon fillets, cut into strips (about 1 lb)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or avocado oil, for drizzling
Hot Honey Sauce
- 2 tablespoons butter
- 1/4 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1/2 teaspoon crushed red pepper flakes
To Serve
- Lemon wedges
- Chopped parsley
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Salmon Strips: Pat the salmon strips dry using paper towels to ensure the coating adheres well.
- Mix Dry Ingredients: In a shallow bowl, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing thoroughly.
- Prepare Wet and Breading Stations: In a second bowl, whisk the eggs until smooth. In a third bowl, place the panko breadcrumbs ready for coating.
- Coat Salmon: Dredge each salmon strip first in the flour mixture, shaking off excess, then dip into the whisked eggs, and finally coat evenly with panko breadcrumbs.
- Arrange and Oil: Place the coated salmon tenders on the prepared baking sheet in a single layer. Drizzle lightly with olive or avocado oil to enhance crispiness during baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the crust turns golden brown and the salmon flakes easily when tested with a fork.
- Make Hot Honey Sauce: While the salmon cooks, melt butter in a small saucepan over low heat. Whisk in honey, hot sauce, and crushed red pepper flakes until the sauce is smooth and heated through.
- Glaze Salmon: Remove the baked salmon tenders from the oven and brush them generously with the hot honey sauce to coat evenly.
- Serve: Serve the crispy hot honey salmon tenders immediately with lemon wedges and a sprinkle of chopped parsley for freshness.
Notes
- For extra crispiness, air-fry the tenders at 400°F for 8 to 10 minutes instead of baking.
- Adjust the heat level by increasing or decreasing the amount of hot sauce and crushed red pepper flakes according to personal preference.
- To make this dish gluten-free, substitute with gluten-free panko and all-purpose flour alternatives.
- Ensure salmon strips are patted dry thoroughly for a better coating adherence and crunch.
