Hot Honey Salmon with Coconut Rice
Crispy glazed salmon dripping in a sticky hot honey, chili and garlic butter, served over creamy coconut rice with a bright mango-avocado salsa. Sweet, spicy, buttery and fresh in every single bite — a restaurant-level dinner for two in half an hour.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Ingredients
Salmon
- 2 salmon fillets (about 8 oz / 240g total)
- Salt and black pepper
- Spray oil or 1 tsp olive oil
Hot honey glaze
- 1 tbsp hot honey
- 1 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 2 garlic cloves, crushed
- 1 tbsp butter
Coconut rice
- 2/3 cup (120g) basmati rice, rinsed
- 3/4 cup + 1 tbsp (200ml) light coconut milk
- scant 1/2 cup (100ml) water
- 1/2 tsp salt
Mango avocado salsa
- 1 small mango, diced
- 1 small avocado, diced
- 1/4 red onion, very finely diced
- Juice of 1/2 lime
- Fresh cilantro, chopped
- 1 small chili, finely chopped (optional)
- Pinch of salt
Method
- 1
Start the rice: combine the rinsed basmati, coconut milk, water and salt in a pot. Bring to a simmer, cover, and cook on low 12–14 minutes. Rest 5 minutes off the heat, then fluff.
- 2
Toss the mango, avocado, red onion, lime juice, cilantro, chili and salt together for the salsa. Chill until serving.
- 3
Season the salmon with salt and pepper. Sear in a hot pan with a little oil, skin-side down first, about 3–4 minutes per side until crisp and nearly cooked through.
- 4
Lower the heat and add the butter, garlic and ginger to the pan, letting them sizzle for 30 seconds.
- 5
Stir in the hot honey, sweet chili sauce and soy sauce, and spoon the bubbling glaze over the salmon for 1–2 minutes until sticky and lacquered.
- 6
Pile the coconut rice into bowls, set the glazed salmon on top, spoon over the pan sauce and finish with a generous scoop of mango avocado salsa and a lime wedge.
- 7
Bon appetit..
Tips
- Spoon the glaze over the salmon rather than flipping it in the sauce — the crust stays intact.
- No hot honey? Regular honey plus a pinch of chili flakes in the pan does the same job.
- Make the salsa first so the lime has time to lightly pickle the red onion.
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