AUSTIN, Texas — Sugar and spice have a long foodie friendship, and our love of sweet heat has only intensified in the past decade or so.

The so-called “hot honey” trend has been on my radar for a few years, especially when I saw a Washington state-based company on “Shark Tank” selling a whole line of spiced honey.

You’ll find some evidence of this concept at Austin, Texas-area restaurants, including Cane Rosso, the new pizzeria in Sunset Valley, where they serve a Honey Badger pizza topped with mozzarella, hot soppressata, basil and habanero honey. A few weeks ago, Gavin Booth and Karen Reinsberg, the Austin-based bloggers behind Couple in the Kitchen (coupleinthekitchen.com, @coupleinthekitchen on Instagram), posted a honey and Sriracha salmon that I couldn’t resist sharing with readers.

They marinated the fish in a mixture of hot honey, Sriracha, garlic, rice vinegar, ginger and red pepper and then cooked the fish in a sous vide machine. You don’t have to have one of those specialty cookers to make this salmon, though. The recipe with this story calls for cooking it in a pan, and you could also bake it in the oven.

If you can’t find a commercial hot honey, you can use regular honey and increase the amount of Sriracha and red pepper flakes. (The company that was on “Shark Tank,” Henry’s Humdingers, sells its products online at henryshumdingers.com.)