Honey Glazed Salmon Bites With Coconut Rice

These delicious Honey Glazed Salmon Bites With Coconut Rice are the perfect combination of sweet and spicy. Featuring tender salmon coated in a sweet honey glaze with just a hint of crushed red pepper flakes for a touch of heat and served with coconut rice made with toasted coconut and fresh cilantro. And to top it off, this dish gets a drizzle of Sriracha to bring all those yummy flavors together perfectly!

Whether you are planning a weeknight meal, weekend gathering with friends, or a special date night, these flavorful bites will be a hit. The combination of sweet and savory flavors appeals to a wide range of palates, making them a crowd-pleaser and favorite.

Adjusting the spiciness in this recipe is very easy which makes this a suitable choice for a wide range of palates and can be enjoyed by both children and adults!

For more dinner recipe ideas, try my: Shredded Chicken Tacos With Pineapple Salsa, Easy Creamy Taco Soup or Roasted Apple and Chicken Panini.

Jump to:

• Why You Will Love This Recipe
• Ingredients & Substitutions
• Step by Step Instructions
• Expert Tips
• FAQ
• Storing and Freezing
• Other Recipes to Try
• Recipe

Why You Will Love This Recipe

• It is flavorful. The combination of the sweet honey glaze, the spice from the crushed red pepper and the rich salmon creates a perfect balance of sweet and savory flavors. Combine that with the toasted coconut rice and fresh cilantro and you have a delicious combination that you will love!
• It is easy to make. This is a simple recipe to prepare which makes it suitable for both beginner and experienced cooks. While the rice cooks, prepare the salmon and you can have the entire meal on the table in about 30 minutes.
• It is customizable. You can easily adjust how much crushed red pepper you add to the honey glaze in this recipe. If you prefer a little more heat, add a bit more and if you prefer none at all, leave it out! Additionally, the Sriracha drizzle to top this dish off can be adjusted to suit your specific taste preference. Put it on the table and allow everyone to add as much or as little as they prefer!

Ingredients & Substitutions

Here are notes about some of the ingredients needed to make this delicious salmon recipe. All ingredients can be found at your local grocery store or an online retailer, like Amazon.

• Rice: I like to use jasmine rice. You could use a different white rice or brown rice for this.
• Coconut milk: Use full fat coconut milk from a can for this.
• Coconut: Use unsweetened flaked or shredded coconut that is toasted. These toasted coconut chips are perfect!
• Cilantro: Fresh cilantro is mixed in with the rice and also used as a garnish.
• Salt
• Olive oil
• Red wine vinegar
• Honey: I use regular honey, but if you want to add a bit more heat, feel free to use hot honey.
• Crushed red pepper flakes: Feel free to increase or decrease the amount of red pepper flakes used depending on your preference for heat.
• Salmon: Use a good quality 24-ounce fresh salmon filet with the skin removed. Cut into bite-sized pieces, or about 1-inch chunks.
• Sriracha sauce: If sriracha is not your favorite, you could drizzle with spicy mayo, sweet chili sauce or a mango salsa for a bit of a different flavor.
• Dry roasted peanuts: This is an optional garnish but adds a perfect crunch texture and flavor to the dish! You could sprinkle it with sesame seeds as a substitute.

Step by Step Instructions

Here is how to make this salmon and coconut rice recipe. For a full ingredient list and instructions, see the recipe card below.

For the Rice:

STEP 1: In a medium saucepan, combine the coconut milk and water. Heat over medium-high heat until boiling.

STEP 2: Add the rice, cover and reduce the heat to low. Simmer for 12-15 minutes or until the liquid is absorbed.

STEP 3: Fluff the rice with a fork, add the cilantro and garnish with toasted coconut.

For the Salmon Bites:

STEP 1: Preheat the broiler to high and place the rack in the top position of the oven. Line a large rimmed baking sheet with parchment paper.

STEP 2: In a large bowl, combine the olive oil, vinegar, honey, red pepper flakes, and salt. Whisk well to combine.

STEP 3: Pat the salmon dry with a paper towel and, using a sharp knife, cut into 1-inch bite-size pieces. Add the salmon pieces to the bowl. Stir well to fully coat each piece. Allow the salmon to marinate for 10 minutes.

STEP 4: Place salmon chunks on the prepared baking sheet pouring the remaining marinade over the top. Spread the pieces around in a single layer leaving space between each piece.

STEP 5: Broil in the preheated oven for 8-10 minutes or until golden brown and cooked through.

STEP 6: Serve with coconut rice and drizzle with Sriracha. Garnish with fresh cilantro, toasted coconut and/or chopped dry roasted peanuts.

Expert Tips

Here are some tips for making this easy recipe:

• To toast coconut, place the coconut in a small saute or frying pan over medium heat. Heat, tossing occasionally until coconut is fragrant and starting to brown. Watch carefully because it will burn quickly!
• The salmon is done when it flakes easily with a fork. Test a piece when you remove it from the oven to be sure it is cooked through.
• Serve this as a rice bowl but placing the rice in the bottom of a bowl and topping with the salmon and your vegetable of choice.
• Some great vegetable sides to go along with this salmon bowl would be steamed broccoli, edamame or even Oven Roasted Honey Sriracha Brussels Sprouts.

FAQ

Storing and Freezing

Store leftover salmon and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through.

Freezing is not recommended.

Other Recipes to Try

If you have leftover cilantro after making easy weeknight meal, use it up in one of these recipes:

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Recipe