Description
These crispy hot honey salmon tenders offer a flavorful twist on traditional comfort food. Featuring salmon strips coated in a crunchy panko and Parmesan crust, then baked to perfection and drizzled with a sweet and spicy hot honey glaze, they make a perfect quick dinner, game day snack, or appetizer. Baking instead of frying keeps them healthier without sacrificing the satisfying crunch or bold flavors.
Ingredients
Scale
Salmon Marinade
- 1 lb skinless salmon fillets, cut into 1-inch wide strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Hot Honey Glaze
- 1/3 cup honey
- 1–2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon apple cider vinegar
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Marinate the salmon: In a bowl, combine the buttermilk with garlic powder, smoked paprika, salt, and black pepper. Add the salmon strips and let them marinate for 15 to 20 minutes. This tenderizes the fish and infuses it with flavor.
- Mix the coating: In a separate bowl, blend the panko breadcrumbs, grated Parmesan cheese, and olive oil until evenly combined and slightly moistened for better adhesion.
- Coat the salmon tenders: Remove the salmon strips from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly so the coating sticks well to each tender.
- Arrange and bake: Place the coated salmon tenders on the prepared baking sheet in a single layer. Bake in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
- Prepare the hot honey glaze: While the salmon bakes, combine honey, hot sauce, and apple cider vinegar in a small saucepan over low heat. Stir gently and warm through until fully combined and aromatic.
- Serve: Drizzle the hot honey glaze over the baked salmon tenders just before serving, or serve it on the side as a dipping sauce to control the spice level.
Notes
- Substitute the salmon with other firm white fish like cod if preferred.
- Add cayenne pepper to the breadcrumb mixture or use a spicier hot sauce for extra heat.
- These tenders pair wonderfully with a cooling ranch or blue cheese dipping sauce.
