{"product_id":"hot-honey-salmon","title":"Hot Honey Salmon","description":"\u003ch2\u003eHot Honey Salmon: Sweet First, Then the Chile Shows Up\u003c\/h2\u003e\n\u003cp\u003eAtlantic salmon cured with brown sugar, pure cane sugar, and honey, then finished with crushed chile and Birdseye pepper. The first bite is rich and lightly sweet; the heat comes a second later and stays just long enough to cut through the salmon’s fat. Natural fruitwood smoke sits underneath it all. Sweet, smoky, spicy — but still unmistakably salmon.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Makes It Different\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal honey.\u003c\/strong\u003e Not just sugar dressed up as “hot honey.” Honey is part of the cure and gives the salmon a rounder, softer sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo kinds of chile.\u003c\/strong\u003e Crushed chile peppers bring warmth; Birdseye chile adds the sharper finish that keeps the sweetness in check.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown sugar and pure cane sugar.\u003c\/strong\u003e They balance the salt and help build that sweet-savory edge without turning the fish into candy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural fruitwood smoke.\u003c\/strong\u003e Enough smoke to give the salmon depth without burying the honey and chile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e12g of protein per serving.\u003c\/strong\u003e A 2 oz serving is 110 calories, with 6g of fat and 1.1g of omega-3 fatty acids.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003eGive it fifteen to twenty minutes out of the fridge before serving. The salmon gets softer, the fat opens up, and both the honey and chile come through more clearly.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn toasted sourdough with cream cheese.\u003c\/strong\u003e Cool, tangy cream cheese takes the edge off the chile and lets the honey come forward.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith avocado.\u003c\/strong\u003e Toast, avocado, Hot Honey Salmon, squeeze of lime. Breakfast handled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn its own.\u003c\/strong\u003e Fold a slice, eat it with your fingers, go back for another. This is probably the easiest way to understand the point of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith eggs.\u003c\/strong\u003e Add it after cooking — scrambled eggs, omelet, or a soft-boiled egg all work. Do not cook the salmon with them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a snack board.\u003c\/strong\u003e Cucumbers, crackers, soft cheese, pickles. The sweet heat gives you more to work with than traditional smoked salmon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Cold lager, dry sparkling wine, or something citrusy and unsweetened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eKeep refrigerated at 38°F or below. Once opened, keep the package tightly sealed and eat it while the slices are still moist and glossy. For the best texture and flavor, take out only what you are serving and return the rest to the refrigerator.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it very spicy?\u003c\/strong\u003e It has a noticeable chile finish, but this is not heat for the sake of heat. Honey and brown sugar soften the Birdseye pepper, and the richness of the salmon does the rest.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it very sweet?\u003c\/strong\u003e No. Honey, brown sugar, and cane sugar are all in the cure, but the salmon has less than 1g of total sugar per 2 oz serving. The sweetness reads more as a glaze-like note than a dessert flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat kind of salmon is it?\u003c\/strong\u003e Farm-raised Atlantic salmon.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat gives it the heat?\u003c\/strong\u003e Crushed chile peppers and Birdseye chile pepper. Birdseye is the one responsible for the cleaner, sharper heat at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is it smoked with?\u003c\/strong\u003e Natural fruitwood smoke, which gives it a softer smoke profile that works especially well with honey and chile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it contain a lot of sugar?\u003c\/strong\u003e A 2 oz serving contains less than 1g of total sugar and less than 1g of added sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAnything I should know about the honey?\u003c\/strong\u003e Yes. Because this product contains honey, it should not be fed to infants under one year of age.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllergens?\u003c\/strong\u003e Contains fish (Atlantic salmon).\u003c\/p\u003e\n","brand":"Smoke It Fish","offers":[{"title":"Default Title","offer_id":51740586311958,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/1_f0bde97c-85f5-454b-941f-09e55de5db16.jpg?v=1787260473","url":"https:\/\/smokeitfish.com\/products\/hot-honey-salmon","provider":"Smoke It Fish","version":"1.0","type":"link"}