
Spiced Honey Citrus Glazed Salmon with Creamy Coconut Lime Rice
Get ready for a flavor-packed adventure! This Spiced Honey Citrus Glazed Salmon pairs zesty sweetness with a touch of spice, and when teamed up with creamy coconut lime rice, it's pure magic. Let’s dive into this perfect balance of bold and bright flavors—you’ll love every bite!
5.0 out of 5 (1 rating)

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •4 salmon fillets (about 6 oz each)
- •2 tablespoons honey
- •2 tablespoons soy sauce
- •1 tablespoon olive oil
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cinnamon
- •1 orange, juiced
- •1 lime, juiced
- •1/4 teaspoon red chili flakes (optional)
- •1 cup jasmine rice
- •1 cup coconut milk
- •1 cup water
- •1/2 teaspoon salt (for the rice)
- •1 lime, zested and juiced (for the rice)
- •2 tablespoons fresh cilantro, chopped
- •Lime wedges for serving
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a small bowl, whisk together honey, soy sauce, olive oil, ground cumin, smoked paprika, ground cinnamon, orange juice, lime juice, and red chili flakes (if using).
- 3
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the honey citrus glaze evenly over the fillets.
- 4
Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
- 5
While the salmon is baking, prepare the coconut lime rice. Rinse the jasmine rice in cold water until the water runs clear.
- 6
In a medium saucepan, combine coconut milk, water, and salt. Bring to a simmer.
- 7
Stir in the rinsed jasmine rice and reduce the heat to low. Cover and cook for about 12-15 minutes, or until the liquid is absorbed and the rice is tender.
- 8
Remove the rice from the heat. Stir in lime zest, lime juice, and chopped cilantro.
- 9
Serve the spiced honey citrus glazed salmon over the creamy coconut lime rice. Garnish with lime wedges and additional cilantro if desired.
Nutrition Information
Calories
570 calories
Protein
40g
Carbs
45g
Fat
25g
Frequently Asked Questions
Q: Can I substitute the salmon with another type of fish?
A: Yes, you can substitute salmon with other firm fish like trout, cod, or halibut. Adjust the cooking time depending on the thickness of the fillets, as leaner fish may require a slightly shorter baking time.
Q: What can I use instead of coconut milk in the rice?
A: If you don't have coconut milk, you can use regular whole milk or a non-dairy milk alternative like almond or oat milk. Keep in mind that this will change the flavor profile slightly, as the coconut milk adds a creamy, tropical note.
Q: How do I prevent the salmon from drying out?
A: To prevent the salmon from drying out, avoid overcooking it. Check the fillets at the 15-minute mark and see if they flake easily with a fork. You can also cover the baking dish loosely with foil to retain moisture, but this is optional.
Q: Can I make the rice ahead of time?
A: Yes, the rice can be made ahead of time. Store it in an airtight container in the refrigerator. Reheat it in the microwave or on the stovetop with a splash of water or coconut milk to restore moisture before serving.
Q: What is a good substitute for fresh cilantro in this recipe?
A: If you don’t like or have cilantro, you can use fresh parsley, green onions, or leave it out altogether. The lime juice and coconut milk will still provide plenty of flavor.
Q: Can I grill the salmon instead of baking it?
A: Yes, grilling the salmon is a great alternative. Brush the fish with the glaze and cook on a preheated grill over medium heat for about 4-5 minutes per side, or until it flakes easily. Be careful not to burn the glaze, as the honey can caramelize quickly.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon in a low-temperature oven or microwave to avoid drying it out, and add a splash of water or coconut milk to the rice when reheating to keep it creamy.
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