Slightly spicy, slightly sweet and absolutely delicious, this Honey Chipotle Salmon is making the weeknight rounds over here. This ridiculously easy salmon recipe will even get non-salmon lovers INTO it. It’s that good.

Honey Chipotle Salmon on a white plate served with asparagus and rice

This recipe is sponsored by the Sioux Honey Association Co-op; however, all thoughts and opinions are my own.♡

Tender and juicy on the inside and crispy on the outside. This whole meal is ready-to-go in just about 30 minutes and it’s seriously one of the easiest, most flavorful seafood recipes. And that honey chipotle sauce is to die for!

You guys know I’m all about the Aunt Sue’s Honey from Sioux Honey Association Co-op! Aunt Sue’s Honey is wonderful in baked goods, used as a marinade like in this recipe and my Honey Garlic Shrimp, or simply spread over a piece of toast. I especially LOVE a drizzle of it on one of my favorite indulgences – a peanut butter and honey sandwich. Yum!

Aunt Sue’s Honey is my go to because it’s pure and minimally processed, and is strained and not filtered, meaning the natural pollen (and antioxidants) remain in the honey. It is sourced from their co-op of over 250 beekeepers across the U.S. You can conveniently find it in most major grocery stores, or purchase it online! Be sure to check out the website to meet some of the beekeepers and hear their stories. Many of the beekeepers come from multiple generations of beekeeping! So cool!

woman's hand pouring honey into a small glass bowl


The meal comes together really quick and easy. Start by mixing the honey and spices in a small bowl. Place the salmon on a plate, in a container or in a zipped-top bag and use half of the glaze to either brush over the salmon or pour over the salmon. Let the salmon marinate for about 15 minutes. No worries if you’re short on time, the salmon will still be plenty flavorful.

woman's hand brushing honey glaze on salmon

Line a baking sheet with foil or parchment paper and bake salmon at 350ºF. for about 10 minutes. I was able to cook my asparagus and salmon on the same sheet pan, which made for a really easy dinner.

Once the salmon is fully cooked to your liking, brush with the other half of the honey glaze and enjoy immediately.

cooked salmon with asparagus on a sheet pan


When baking salmon, the standard rule is about 10 minutes for a fillet that’s about 1-inch thick. Mine was slightly less than 1-inch thick, so I baked it for about 9 minutes.

This will yield a salmon that is perfectly cooked to medium rare – so the flesh flakes when you cut into it, it’s beautifully moist and coral inside rather than a pale pink / white.

Salmon is a fatty fish so it’s more forgiving if overcooked slightly. But when perfectly cooked, it’s a thing of beauty!!

Honey Chipotle Salmon on a baking pan


The salmon turned out moist, juicy, with the perfect balance of sweetness and heat. My whole family gave this dish two thumbs up!

For a quick and easy meal, serve it with a side of roasted or steamed vegetables, like broccolini or asparagus shown in the photos. Add some bread, mashed potatoes  or rice, and you’ve got a quick dinner on the table in less than 30 minutes!

salmon dinner with asparagus and rice on a white plate


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Garlic Parmesan Salmon and Asparagus

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Honey Chipotle Salmon on a white plate served with asparagus and rice
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Honey Glazed Salmon

Slightly spicy, slightly sweet and absolutely delicious, this Honey Glazed Salmon is making the weeknight rounds over here. So easy and so quick!


  • 1 bunch asparagus
  • 2 medium russet potatoes, sliced into rounds
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • 1/ 4 teaspoon chipotle chili powder*
  • 1 tablespoon butter (for salmon rub), melted
  • salt and freshly ground black pepper, to taste (just a dash or two of each for the veggies and then same for the seasoning rub)
  • 2 (6 ounce) salmon fillets
  • 1 teaspoon butter (for cooking the salmon), (or use olive or avocado oil)
  • Grated parmesan and red pepper flakes, optional for serving


  • Preheat oven to 400°F and line a large baking sheet pan with parchment paper.
  • Toss asparagus and potato rounds with olive oil and season with garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes to 30 minutes, flipping asparagus halfway through. Potato rounds may need to cook 5 to 10 minutes longer. You can also cook these on separate baking sheets, if preferred.
  • Meanwhile, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.
  • In a medium pan over medium-high heat, melt butter (or use olive or avocado oil). When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)***
  • Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.


*If you don't have chipotle chili pepper on hand, you can also use regular chili powder. **To grill salmon, fire up the grill to medium-high heat. You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes (about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet) or until 145°F internal heat. To bake salmon, preheat oven to 350ºF. and place salmon on a lined baking sheet. Bake for about 15 minutes, depending on thickness (about 10 minutes per 1-inch thickness, measured from the thickest part of the fillet).
***If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes.
Serving: 1salmon fillet, 5 asparagus spears and 1 potato, Calories: 423kcal, Carbohydrates: 53g, Protein: 7g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 147mg, Potassium: 1147mg, Fiber: 6g, Sugar: 12g, Vitamin A: 2031IU, Vitamin C: 17mg, Calcium: 66mg, Iron: 4mg

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