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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time: 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 3 servings

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.
Keyword hot honey salmon