Honey Chili Crisp Salmon with Jasmine Rice and Green Beans

Get ready for a flavor-packed dinner that comes together quickly! Salmon fillets are brushed with honey and topped with a crispy chili panko crust, then roasted until perfectly flaky. Served alongside tender jasmine rice and roasted green beans, every bite is a delightful mix of sweet, spicy and savory.

The star of the show is the creamy firecracker sauce-a blend of mayonnaise, apricot jam and Sriracha that adds a tangy kick. This dish is perfect for weeknights when you want something special without spending hours in the kitchen.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, place the honey packet in a small cup of warm water to soften. Trim ends of green beans if needed.
3. In a small bowl, mix panko with half the chili crisp. (For less heat, substitute with a drizzle of oil.) Pat salmon dry; season with half the garlic powder, salt and pepper. Brush a thin layer of honey onto the flesh side of each fillet. Press the panko mixture onto the honey-coated side to adhere.
4. Lightly oil a baking sheet. Place salmon skin-side down on one side. Toss green beans on the other side with a drizzle of oil, salt and pepper. Roast on top rack until salmon is cooked through and green beans are tender, 8-10 minutes.
5. Meanwhile, in a small bowl, combine mayonnaise, apricot jam, Sriracha and remaining garlic powder. Add water 1 teaspoon at a time until the sauce is 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 and serve with remaining chili crisp on the side if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod or trout. Adjust cooking time as needed.

Can I make the firecracker sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.

What can I substitute for apricot jam?

You can use peach jam, orange marmalade or even a little honey mixed with a splash of vinegar.