Honey Chili Crisp Salmon with Jasmine Rice and Asparagus

This honey chili crisp salmon is the perfect balance of sweet, spicy and crunchy. Each fillet gets a generous coating of panko breadcrumbs mixed with chili crisp, then roasted until golden and flaky. Served over fluffy jasmine rice with tender roasted asparagus, it’s a complete meal that comes together in under 30 minutes.

The star of the show is the firecracker sauce-a creamy, tangy blend of mayonnaise, apricot jam and sriracha that adds a burst of flavor. Drizzle it over the salmon and rice for a finishing touch that will make your taste buds sing.

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Ingredients

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

6 ounce AsparagusView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce.
2. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. While the rice cooks, place the honey packet in a small cup of warm water to soften. Trim the green beans if needed.
4. In a small bowl, mix the panko breadcrumbs with half of the chili crisp. (If you prefer less heat, substitute the chili crisp with a drizzle of oil.) Pat the salmon dry with paper towels and season all over with half the garlic powder, salt and pepper. Brush a thin layer of honey onto the flesh side of each fillet, then mound the chili-panko mixture on top, pressing gently to adhere.
5. Lightly oil a baking sheet. Place the salmon skin-side down on one side of the sheet. On the other side, toss the green beans with a drizzle of oil, salt and pepper. Roast on the top rack until the salmon is cooked through and the green beans are tender, 8-10 minutes. (For 4 servings, use two baking sheets: salmon on the top rack, green beans on the middle rack.)
6. Meanwhile, in a small bowl, whisk together the mayonnaise, apricot jam, sriracha and remaining garlic powder. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper to taste.
7. Fluff the rice with a fork. Divide the rice, green beans and salmon among plates. Drizzle with the firecracker sauce and serve with any remaining chili crisp on the side, if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

What can I substitute for apricot jam?

Orange marmalade or peach preserves are great alternatives. You can also use a little extra honey.

Is this recipe gluten-free?

The panko breadcrumbs contain wheat. Use gluten-free panko or crushed rice crackers for a gluten-free version.