Coconut Lime Glazed Salmon with Crispy Rice

Name: Coconut Lime Glazed Salmon with Crispy Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Comida Asiática
Ingredients: 21 oz skinless salmon fillets; 3 cups cooked cold jasmine rice; 2/3 cup coconut milk; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp fresh grated ginger; 3 cloves minced garlic; 1 lime lime zest; 2 tbsp lime juice; 2 tsp toasted sesame oil; 3 tbsp vegetable oil; 1 cup cucumber; 1/3 cup scallions; 2 tbsp sesame seeds; 1/3 cup fresh cilantro leaves; 1/2 tsp chili flakes; 1/2 tsp salt; 1/4 tsp black pepper

An original Asian-inspired recipe featuring seared salmon fillets glazed with coconut, lime, ginger, and soy, served over crispy jasmine rice with fresh cucumber, scallions, and sesame. It blends sweet, citrusy, and umami flavors in an elegant yet approachable dish.

20 minPrep

25 minCook

45 minTotal

4Servings

Dairy-Free

Ingredients

Adjust servings

4 600 g skinless salmon fillets (cut en porciones iguales)
3 450 g cooked cold jasmine rice (mejor si es of the día anterior)
160 ml coconut milk (whole, without sugar)
45 ml soy sauce (divided)
30 ml honey (for the glaseado)
12 g fresh grated ginger (fino)
9 g minced garlic (finely chopped)
1 lima lime zest (solo the parte verde)
30 ml lime juice (freshly squeezed)
10 ml toasted sesame oil (for the glaseado)
45 ml vegetable oil (divided)
150 g cucumber (diced small)
40 g scallions (sliced finas)
18 g sesame seeds (tostadas, for terminar)
10 g fresh cilantro leaves (lightly chopped)
1 g chili flakes (optional)
3 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

585 kcal

Calories

31 g

Protein

39 g

Carbs

33 g

Fat

2 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoyFishSesame

Instructions

1
1. In a bowl, whisk together the coconut milk, 30 ml (2 tbsp) soy sauce, honey, grated ginger, minced garlic, lime zest, lime juice, toasted sesame oil, and chili flakes if using. Set the glaze aside.
2
2. Pat the salmon fillets dry with paper towels and season them with the salt and black pepper. Brush 2 tablespoons of the glaze over the salmon and let it rest for 10 minutes at room temperature.
3
3. Heat a large nonstick or cast-iron skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and, once hot, add the cold jasmine rice. Press it lightly into an uneven layer and cook for 6 to 8 minutes, stirring only once or twice, until several parts are golden and crispy. Add the remaining 15 ml (1 tbsp) soy sauce and toss for 30 seconds more. Remove and keep warm.
4
4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Place the salmon in the pan and cook for 3 to 4 minutes on the first side. Carefully flip and cook 2 minutes more.
5
5. Lower the heat to medium and pour the remaining glaze into the skillet. Cook for 2 to 3 minutes, spooning the sauce over the salmon, until the glaze thickens and the salmon reaches a safe internal temperature of 145°F (63°C).
6
6. While the salmon finishes cooking, combine the cucumber, scallions, and fresh cilantro in a bowl to make the crunchy topping.
7
7. To serve, divide the crispy rice among 4 plates. Top each with a salmon fillet, spoon over the glazed sauce from the skillet, and finish with the cucumber mixture, toasted sesame seeds, and extra cilantro if desired.
8
8. Serve immediately to keep the contrast between the juicy salmon, silky sauce, and crispy rice.

Chef tips

For crispier rice, use very cold, slightly dry rice. Avoid stirring the pan too much while it browns so golden crusty bits can form. For a brighter lime note, add a few extra drops just before serving.

Substitutions

You can swap the salmon for trout or firm tofu. Honey can be replaced with maple syrup, though the flavor will be less floral. If you do not have jasmine rice, use cooked and chilled long-grain rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon