Hot Honey Salmon Sweet Potato Tray

Sticky hot honey salmon with caramelized sweet potatoes. Add the glazed salmon late so the honey caramelizes without burning.

Why you’ll love this recipe

• Sticky hot honey salmon with caramelized sweet potatoes.
• Add the glazed salmon late so the honey caramelizes without burning.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz salmon, two fillets
• 12 oz sweet potatoes, 1/2-inch cubes
• 1 tbsp honey
• 1 tsp hot sauce
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss sweet potatoes with oil and roast on a tray 20 minutes.

2. 02

   Mix honey and hot sauce

   Mix honey and hot sauce. Push potatoes to one side and add salmon.

3. 03

   Cook it through

   Brush salmon with the honey mixture and roast 10–14 minutes more until it reaches 145°F and potatoes are tender.

4. 04

   Bring it together

   Rest 2 minutes before serving with any glaze left on the tray.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Add the glazed salmon late so the honey caramelizes without burning.

Make it your own

Use mild chili sauce instead of hot sauce for less heat.

What to serve with it

Divide the roasted components directly onto warm plates. Scrape the flavorful tray juices over the portions and serve immediately to keep the browned edges crisp.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.