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Crispy Chili Garlic Honey Butter Salmon Bites
30 min4 servingsEasy5 / 5
Succulent salmon cubes seared to golden perfection and tossed in a sticky, umami-rich chili-garlic glaze, served over fluffy, fragrant coconut jasmine rice.
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Recipe Details
Prep10m
Cook20m
Total30m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of the total recipe
873
Calories
39.6g
Protein
44.6g
Carbs
60.6g
Fat
Tags:
SalmonQuickAsian-FusionGluten-Free
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Ingredients
Main
- 1.5lbSalmon(skinned and cut into 1-inch cubes)
- 1tspSalt(to taste)
Rice
- 1cupJasmine Rice(rinsed)
- 1canCoconut Milk(full fat)
Sauce
- 4tbspButter(unsalted)
- 3tbspHoney(none)
- 2tbspChili Garlic Sauce(none)
- 3cloveGarlic(minced)
Garnish
- 2Scallions(thinly sliced)
- 1tbspSesame seeds(toasted)
Instructions
Coconut Rice
- 1 In a saucepan, combine rinsed jasmine rice, coconut milk, and 1/2 cup of water.
- 2 Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
Salmon Bites
- 1 Pat salmon cubes dry and season lightly with salt.
- 2 Heat a large non-stick skillet over medium-high heat with a splash of oil.
- 3 Sear salmon cubes for 2-3 minutes per side until golden brown and crispy; remove from pan.
Glaze and Assembly
- 1 In the same pan, melt butter and sauté minced garlic until fragrant (30 seconds).
- 2 Stir in honey and chili garlic sauce, simmering until thickened slightly.
- 3 Toss the seared salmon back into the pan to coat thoroughly.
- 4 Serve the salmon over bowls of coconut jasmine rice.
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