This Hot Honey Salmon with Mango Salad and Coconut Rice is easy to make any night of the week, packed with protein, and has layers of flavor. It’s also perfect for entertaining and makes for the best leftovers the next day.
I’m a big fan of making a fun bowl for dinner any night of the week. It’s easy to customize with the ingredients I already have on hand and they are always delicious with so many flavors. This Hot Honey Salmon with Mango Salad and Coconut Rice has become my new go-to recipe when I’m in the mood for seafood.
The salmon is marinated in an easy 3-ingredient marinade and then baked so it flakes easily with a fork. Put it on top of coconut rice and every bite is creamy, sweet, rich, and a little bit spicy! I love using Seatopia fillets for ease, they come delivered to my doorstep ready to cook, and I can feel good about knowing the fish is as fresh and nutritious as possible. Use my code: LOTTIE for $20 off first puchase of $125 or more
If you love a salmon recipe, my Apricot Salmon and Herb-Crusted Salmon are two others to try.
Why You’ll Love this Recipe
- Easy recipe for meal prep. Make a batch of everything on the weekend to enjoy throughout the week.
- Have fun with toppings. Swap in different ingredients you or your family would like to enjoy with the salmon.
- Use another type of seafood. It’s also delicious with shrimp if you prefer.
Ingredients
Coconut Rice
- Jasmine rice: Rinse the rice first for the best results.
- Full-fat canned coconut milk: Always buy full-fat for rich flavor and creamy texture.
- Kosher salt: Season the rice to bring out it’s flavors.
Mango Salsa
- Mango: Make sure it’s ripe.
- Avocado: Adds creaminess, you’ll want to pit, peel, and dice the avocado the same size as the mango.
- Red bell pepper: Gives bright crunch and fresh flavor.
- Red onion: A little pop of red color plus sharp tang and acidity.
- Tomato: Any ripe variety will work perfectly. You can seed if you desire.
- Jalapeño: For a little kick of heat.
- Chopped fresh cilantro: Adds bright herbal flavor.
- Juice of 1 lime: Acidity that elevates the flavor of all of the ingredients and keeps the avocado from turning brown.
Hot Honey Salmon
- Seatopia salmon fillets: The base salmon for the recipe.
- Dijon mustard: Adds a little tang to the sauce.
- Honey: Gives a drop of sweetness.
- Sriracha: Add if you like spice.
- Sesame seeds: For crunch and a rich, nutty flavor.
For the Bowls
- Shelled edamame: Buy it already shelled for ease.
- Persian cucumber: Thinly slice it for nice texture.
- Lime wedges: Adds more tang and bright flavor.
- Extra cilantro and sesame seeds for garnish: Optional, but highly recommended.
How to Make Hot Honey Salmon
Make the Coconut Rice
- Rinse the rice until the water runs clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes before fluffing with a fork.
Make the Mango Salsa
- Combine the mango, avocado, red bell pepper, red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Toss well and set aside.
Cook the Salmon
- Whisk together the Dijon mustard, honey, and sriracha. Coat the salmon evenly with the sauce and sprinkle with sesame seeds. Marinate for at least 30 minutes, then bake at 400°F for 10–12 minutes, or until the salmon flakes easily with a fork.
Assemble the Bowls
- Divide the coconut rice among bowls. Top with the hot honey salmon, mango salsa, cooked edamame, and sliced cucumber. Finish with a squeeze of fresh lime and garnish with extra cilantro and sesame seeds, if desired.
Expert Tips
- For the best results, marinate the salmon. You’ll want to do this for 30 minutes to really get the best flavor.
- Avoid overcooking the salmon. We all like it to be cooked to different levels of doneness, I prefer it opaque all the way through where it flakes easily with a fork.
- Make the salsa ahead of time if you desire. This way the flavors can marinate nicely.
- Customize the bowl. Have fun with herbs, seasonings, and swap out ingredients in the salsa to your liking.
Storage
Store any leftover salmon in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in the oven for a few minutes until warmed through. The rice and salsa should be stored separately for the best results upon enjoying the leftovers.
More Easy Seafood Recipes
Hot Honey Salmon with Mango Salad and Coconut Rice
This Hot Honey Salmon with Mango Salad and Coconut Rice is easy to make any night of the week and has layers of flavor. It's also perfect for entertaining, protein-packed, and makes for the best leftovers the next day.
Ingredients
Coconut Rice
- 1 cup jasmine rice rinsed
- ½ cup full-fat canned coconut milk
- 1 cup water
- ½ teaspoon kosher salt
Mango Salsa
- 1 ripe mango diced
- 1 ripe avocado pitted, peeled, and diced
- 1 red bell pepper diced
- ¼ red onion finely diced
- ½ tomato diced
- 1 jalapeño seeded and finely diced (optional)
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Hot Honey Salmon
- 2 Seatopia salmon fillets
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons sesame seeds
For the Bowls
- ½ cup shelled edamame cooked
- 1 Persian cucumber thinly sliced
- Lime wedges
- Extra cilantro and sesame seeds for garnish (optional)
Instructions
Make the Coconut Rice
- Rinse the rice until the water runs clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes before fluffing with a fork.
Make the Mango Salsa
- Combine the mango, avocado, red bell pepper, red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Toss well and set aside.
Cook the Salmon
- Whisk together the Dijon mustard, honey, and sriracha. Coat the salmon evenly with the sauce and sprinkle with sesame seeds. Marinate for at least 30 minutes, then bake at 400°F for 10–12 minutes, or until the salmon flakes easily with a fork.
Assemble the Bowls
- Divide the coconut rice among bowls. Top with the hot honey salmon, mango salsa, cooked edamame, and sliced cucumber. Finish with a squeeze of fresh lime and garnish with extra cilantro and sesame seeds, if desired.
Notes
Storage:
Store any leftover salmon in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in the oven for a few minutes until warmed through. The rice and salsa should be stored separately for the best results upon enjoying the leftovers.
Tips:
- For the best results, marinate the salmon. You’ll want to do this for 30 minutes to really get the best flavor.
- Avoid overcooking the salmon. We all like it to be cooked to different levels of doneness, I prefer it opaque all the way through where it flakes easily with a fork.
- Make the salsa ahead of time if you desire. This way the flavors can marinate nicely.
- Customize the bowl. Have fun with herbs, seasonings, and swap out ingredients in the salsa to your liking.
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