This scrumptious pepperoni fast bread recipe is made simple to create by using frozen dough. Italian seasonings, mozzarella cheese, and pepperoni are rolled together, cooked to deliciousness, and then cut into bite-sized treats. The recipe will be begged for by your visitors!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup hot red pepper sauce
- ½ cup brown sugar, or to taste
- 2 tablespoons butter
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 (2 pound) boneless salmon fillet
- ¼ cup chopped green onions
- 1 pinch salt
- 1 pinch freshly ground black pepper
Instructions
- Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
- Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
- Preheat oven to 425 degrees F (220 C).
- Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 598 mg |
| Sugars | 21 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is my new go-to for salmon. Follow the recipe as written. It turns out great!!
This recipe is a keeper! I added a little extra honey, but other than that it was amazing! The sweet heat made the flavor so good.
Very tasty dish. The hot sauce is there but it’s not overwhelming due to the brown sugar. I put the recommended amount of sugar didn’t want it to be to sweet. It was amazingly easy to make. Will definitely be a repeat.
This recipe was easy to make and is tasty. I have used it on other types of filet and it worked out great.
Decent flavor, added chili paste to give more kick
I make this allll the time…I have tried it with tilapia & swai as well and it is always great! It is a staple fish recipe and I just use regular old Frank’s hot sauce. I also use bottled lemon juice instead of fresh and its still great. Only change I make is I season the fish before I pour on the sauce. I serve it with broccoli & mashed potatoes and it is always a hit! Thank you for giving me a consistent, awesome fish recipe!
Loved this! Made exactly as written and wouldn’t change a thing. The flavors were perfectly balanced.
This is a great addition to your recipe collection! The salmon comes out sweet and also a little, tiny bit spicy. Nothing too overpowering. I personally omit the green onions but otherwise this recipe is good to go as is – just make sure to use Franks Red Hot sauce or something similar for the best flavor. Enjoy!
This fish recipe is really really good!!! I made this ahead of time and ended up marinating the fish for about a day before baking it. The spicy kick is well balanced with the sweet. I can’t taste the lemon, so I am not sure what the purpose of the lemon is. I eat it with fresh green onion and red onion. I am sure it’s great with cilantro as well. Yumm!!!! Thank you for posting this recipe!
Great! I served with white rice and egg drop soup. We also ended up using extra sauce for drizzling and dipping. We loved it. Note: I am not a huge hot sauce fan but no need to worry about heat, I made just as recipe read. Note2: if you are wanting a strong salmon flavor in this recipe the salmon flavor itself does not stand out very much but the texture of the fish makes it.
This was ok but the flavors didnt really come out in the end.
Easy to throw together and usually served with a salad and bleu cheese/ranch on the side. We think it’s Delish and it has been requested over and over.
I made this last night and both me and my boyfriend thought it was great! very easy prep work and great taste!
TOTALLY AWESOME!!! Loved everything about this recipe…I followed the directions exactly (although I am not sure if my pepper sauce was the same kind, I used Sriracha Hot Chili Sauce). Only downside….I should have doubled the sauce recipe! SO GOOD! You must try this!!
I was looking for a non-soy sauce based salmon dish. This looked promising because I had all the ingredients and I love spicy food. I’m sorry but I didn’t care for it at all. I have variety of hot sauce and couldn’t decide which one I should use so I used half hot wing sauce and half Asian rooster sauce.
We enjoyed this recipe for the most part, but I felt that the flavor of the hot sauce really masked the flavor of the salmon. This recipe would be well-suited for a person who isn’t crazy about salmon.
BAD BAD BAD. I don’t know how this gets such high ratings, unless the secret is in what brand of hot sauce you buy. I used Louisianna Hot Sauce and all I could taste was that, along with a fishy taste now and again. My fish turned out kinda mushy too and I even cooked it for 30 minutes. Yuck.
This is super tasty! The salmon flavor does not stand out very well, but if you don’t like fishy flavor you might like this. Yummy.
Excellent recipe as is! The whole family said it was great!
It was good, I enjoyed the flavor. However, from reading other posts I thought it would be much more mild in heat. So I gave this to my husband and now he has the hiccups, he gets them for days from spicy food. I will make it again but next time less hot sauce (Tapatio) and more honey.
This was a nice change in pace from what I normally find to do with my salmon. However, I didn’t have a 2lb fillet, so I decreased the ingredients proportionally. Nor did I know from reading the directions (maybe it’s stupidity) whether or not to take the salmon out of the marinade and place it on another pan or just cook it in the dish it marinated in. TAKE IT OUT — it’s been a week and I’m still trying to scrape the burned sauce from the pan (And yes, I did use a smaller pan for marinating since I had less fish). But overall the flavor wasn’t bad! Definitely something I may come back to after a while. 🙂