Description
Crispy Hot Honey Salmon Tenders are perfectly seasoned salmon strips marinated in a flavorful buttermilk blend, coated in a crunchy mixture of flour, panko, and cornmeal, then fried to golden perfection. Finished with a sweet and spicy hot honey drizzle, this easy American main course delivers a satisfying balance of heat and sweetness, perfect for a quick and delicious seafood meal.
Ingredients
Scale
For the Marinade
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound skinless salmon fillets, cut into 1-inch wide strips
For the Coating
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup cornmeal
- 2 eggs, beaten
For Frying
- Vegetable oil, about 1 inch for frying
For the Hot Honey Sauce
- â…“ cup honey
- 1 tablespoon hot sauce (more to taste)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Marinate the Salmon: In a large bowl, combine buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the salmon strips, toss to coat thoroughly, and refrigerate for at least 20 minutes or up to 2 hours to marinate and enhance flavor.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, panko breadcrumbs, and cornmeal. In a separate bowl, beat the eggs until smooth.
- Coat the Salmon: Remove the salmon pieces from the marinade, allowing excess liquid to drip off. Dip each strip first into the flour mixture, then into the beaten eggs, and then back into the flour mixture, pressing gently to ensure an even, thick coating.
- Fry the Salmon Tenders: Heat about 1 inch of vegetable oil in a skillet over medium heat. Once hot, carefully fry the coated salmon tenders in batches for about 2 to 3 minutes per side, until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain the Tenders: Remove the fried salmon and place on a paper towel-lined plate to drain excess oil and maintain crispiness.
- Make the Hot Honey Sauce: In a small saucepan over low heat, gently warm the honey, hot sauce, and red pepper flakes, stirring until well combined and slightly warmed through.
- Serve: Drizzle the hot honey sauce over the crispy salmon tenders or serve it on the side for dipping. Enjoy immediately for best texture and flavor.
Notes
- For a spicier kick, increase the amount of hot sauce or add cayenne pepper to the flour mixture for extra heat.
- To make a lighter version, bake or air-fry the tenders at 400°F for 12–15 minutes instead of frying.
- Ensure oil temperature is medium heat to avoid burning the coating while cooking the salmon thoroughly.
- Salmon tenders are best served fresh and crispy. Avoid letting them sit too long to maintain texture.
