When Clara Benton first pulled a hot honey salmon sheet pan from her oven, it wasn’t perfect. The salmon was slightly overdone, the lemons had burned at the edges, and she’d forgotten the parsley altogether. But instead of tossing the whole thing out, she laughed, sliced a piece for her neighbor, and wrote “TRY AGAIN” on a sticky note above her stove.
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That’s the kind of cook Clara is. A 33-year-old homegrown chef from the windswept coast of Nova Scotia, Clara grew up in a kitchen that always smelled like sea salt, maple syrup, and her grandmother’s fresh rosemary. She wasn’t born with a whisk in her hand—far from it. She was a lit major first, a nervous dinner-party host second, and a nurturing cook third. But it was in that third chapter that she found her purpose: helping others find warmth and confidence in the kitchen, no matter how many messes it takes to get there.
Hot Honey Salmon Sheet Pan
Equipment
- Sheet pan
- Aluminum foil
- Microwave-safe bowl or measuring cup
- Basting brush or spoon
- Oven & broiler
- Sharp knife (for slicing lemon)
Ingredients
- 1 to 1.25 lbs skin-on salmon fillet
- 1 lemon sliced into thin rounds
- ½ cup unsalted butter melted
- 3 –4 tablespoons honey
- 2 –3 tablespoons lemon juice from about 1 lemon
- 1 teaspoon salt Morton Kosher Salt recommended
- ½ teaspoon black pepper freshly ground
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F and line a sheet pan with foil.
- Place Salmon: Lay salmon skin-side down on foil, lengthwise. Tuck lemon slices underneath the fillet.
- Prepare Sauce: Melt butter in microwave (about 1 minute). Stir in honey and lemon juice.
- Glaze Salmon: Pour or spoon two-thirds of the mixture over the salmon. Reserve the rest for later.
- Season: Sprinkle with salt and pepper to taste.
- Seal and Marinate: Wrap salmon with foil, crimping edges to seal. Let sit 10–15 minutes to marinate (optional).
- Bake: Bake for 15 minutes.
- Broil: Uncover or open foil top. Set oven to broil (Hi). Spoon on reserved sauce if desired. Broil for 5–10 minutes or until golden—watch closely!
- Garnish and Serve: Optionally sprinkle with chopped parsley. Serve warm and enjoy.
Notes
Today, she shares one of her most comforting, beginner-friendly meals—a hot honey salmon sheet pan recipe that’s simple, vibrant, and full of the kind of flavor that makes your shoulders drop with the first bite.
What Is Hot Honey Salmon Sheet Pan and Why You’ll Love It
Sheet Pan Magic for Every Skill Level
Clara’s philosophy is rooted in ease, and this hot honey salmon sheet pan recipe delivers on that promise. “One pan, one oven, very little cleanup,” she likes to say. It’s a weeknight lifesaver and a weekend dinner-party dazzler all in one.
Why Hot Honey Salmon Sheet Pan?
The blend of heat and sweetness in hot honey creates a glaze that’s bold, unexpected, and downright addictive. Clara first tried hot honey drizzled over fried chicken in a tiny café on a trip to Montreal. She brought the idea home and tested it on everything—from roasted carrots to grilled peaches. But it was salmon, buttery and tender, that made the magic happen.
A Recipe That Invites You In
This isn’t a recipe that demands perfection. The lemon slices might shift. The butter might bubble over. But Clara’s voice is in every step: “You’re cooking for comfort, not competition.”
Learn more about how hot honey became a culinary sensation
Ingredients Breakdown – What You Need to Make Hot Honey Salmon Sheet Pan
Key Ingredients You’ll Find in Clara’s Pantry
- 1 to 1.25 pounds skin-on salmon fillet – Clara recommends fresh, never frozen if you can swing it. “Skin-on helps lock in moisture,” she says.
- 1 lemon, sliced into thin rounds – For brightness and that cozy citrusy aroma.
- ½ cup unsalted butter, melted – “Butter is your best friend here,” Clara winks.
- 3 to 4 tablespoons honey – “Go for local if you can. It matters.”
- 2 to 3 tablespoons fresh lemon juice – Balances the sweetness beautifully.
- 1 tsp Morton Kosher Salt + ½ tsp black pepper – Always season with love.
- 1 tbsp chopped fresh parsley (optional) – A pop of green makes it prettier.
Optional Flavor Boosts Clara Sometimes Adds
Clara occasionally sneaks in a pinch of red chili flakes or a splash of garlic-infused olive oil when she’s feeling fancy—or fiery.
How to Make Hot Honey Salmon Sheet Pan Step by Step
Step-by-Step Instructions (Hot Honey Salmon Sheet Pan)
Step 1: Prep the Oven & Pan
Preheat to 375°F. Line your baking sheet with foil. “Foil is a lazy cook’s dream,” Clara says. Easy cleanup and helps trap flavor.
Step 2: Place Your Salmon
Skin-side down, long side aligned with the pan’s length. Nestle lemon slices underneath. “You’re tucking it in like a baby,” Clara jokes.
Step 3: Make the Magic Sauce
Melt ½ cup butter in a glass cup (microwave, 1 min). Stir in honey and lemon juice. Pour 2/3 over the salmon. Reserve the rest.
Step 4: Season & Seal
Sprinkle salt and pepper. Wrap foil tightly over salmon like a cozy blanket. “It’s okay if it’s not airtight—just try your best.” Let it sit 10-15 mins if you have time.
Step 5: Bake & Broil
Bake for 15 minutes. Open foil to expose salmon. Set oven to Hi broil. Spoon on reserved sauce (optional). Broil for 5–10 minutes or until golden. Watch closely!
Step 6: Garnish & Serve
Optional parsley garnish. “It’s the sprinkle of love,” Clara says. Serve warm.
Hot Honey Variations and Flavor Boosters
Hot Sauce Swap Ideas
Clara has experimented with:
- Cholula for smoky heat
- Tabasco for a sharp zing
- Mike’s Hot Honey for store-bought ease
- A homemade blend of honey + cayenne for purists
Spice It Up or Tone It Down
Adjust the heat with crushed red pepper, sriracha, or skip it altogether for a milder, sweet lemon butter profile.
Tips From the Pros – What Clara and Gordon Ramsay Do Differently
What Gordon Ramsay Adds to Salmon
A touch of Dijon mustard and dill, sometimes. Clara tried it. “Not bad, but I prefer Nana’s lemon butter.”
Clara’s Kitchen Wisdom
- Always let salmon rest post-bake.
- Broil only with the oven light on and your eyes glued to the glass.
- Leftover sauce? Stir into rice or drizzle over roasted veg.
Explore the best hot sauces to personalize your glaze
What to Serve With Hot Honey Salmon Sheet Pan
Clara’s Favorite Pairings
- Roasted baby potatoes with rosemary
- Crispy green beans with garlic
- Jasmine rice or couscous
- Chilled white wine or sparkling water with lemon
Check out High Protein Beef & Sweet Potato Bowl for another nourishing dinner idea.
Don’t miss our Neiman Marcus Chicken Casserole for cozy nights in.
Is Honey Smoked Salmon Healthy?
Nutritional Highlights
- 423 calories per serving
- 23g protein – Great for post-workout or dinner
- Healthy fats from salmon and butter
Health Balance Tips
Substitute with light butter, less honey, or add greens. Clara sometimes plates hers with spinach tossed in olive oil and lemon.
Discover the nutritional benefits of salmon
Storing, Reheating, and Make-Ahead Tips
Storage
Keeps in the fridge (airtight) for up to 3 days.
Reheating
Use a low oven (275°F) or microwave at 50% power. Add a splash of water or sauce to retain moisture.
Make-Ahead
You can prep the sauce and salmon in foil earlier in the day. Bake when ready!
Final Thoughts from Clara
Messy counters. A slightly too-crispy lemon slice. A buttery pool that escapes the foil. Clara’s had all of it happen. But the joy? It’s always there. Her message is simple:
Cooking isn’t about perfection. It’s about feeding people, feeding yourself, and trying again tomorrow.
Don’t forget to share your hot honey salmon sheet pan attempts with Clara! Tag @RecipeWishes on socials or comment below with your kitchen wins (and bloopers). Let’s embrace the delicious mess—together.
Follow safe practices for baking fish in foil
FAQ
Can you use hot honey on salmon?
Absolutely. It adds a kick and complements the salmon’s natural sweetness.
Does honey go well with salmon?
Clara’s verdict: “They’re a match made in flavor heaven.”
What does Gordon Ramsay put on his salmon?
Often Dijon, herbs, and a squeeze of lemon. Clara’s take is simpler but just as delicious.
What hot sauce to use for hot honey?
Any! Tabasco, Cholula, sriracha—choose your favorite.