Honey Chili Crisp Salmon with Jasmine Rice and Green Beans

This honey chili crisp salmon brings together sweet honey and spicy chili crisp for a crunchy, flavorful crust. Paired with fluffy jasmine rice and tender roasted green beans, it’s a complete meal that’s both satisfying and easy to prepare.

A creamy firecracker sauce made with mayonnaise, apricot jam and sriracha adds a tangy, spicy finish. Perfect for a weeknight dinner that feels special without the fuss.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat.
2. While rice cooks, place honey packet in warm water to soften. Trim green beans if needed.
3. In a small bowl, mix panko with half the chili crisp. Pat salmon dry; season with half the garlic powder, salt and pepper. Brush honey onto flesh sides, then press panko mixture onto salmon.
4. Lightly oil a baking sheet. Place salmon skin-side down on one side. Toss green beans with oil, salt and pepper on the other side. Roast until salmon is cooked through and beans are tender, 8-10 minutes.
5. In another small bowl, combine mayonnaise, apricot jam, sriracha and remaining garlic powder. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice, green beans and salmon among plates. Drizzle with firecracker sauce. Serve with remaining chili crisp on the side if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package directions.

How do I store leftovers?

Store leftover salmon, rice and green beans separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

What can I use instead of apricot jam?

Apricot jam adds sweetness; you can substitute with peach jam, orange marmalade or honey.