Honey Chili Crisp Salmon with Jasmine Rice and Roasted Green Beans

This honey chili crisp salmon delivers a perfect balance of sweet heat and crunchy texture. The salmon fillets are coated with a honey-kissed chili crisp panko crust, then roasted until golden and flaky. Served over fluffy jasmine rice with roasted green beans, every bite is a delight.

A drizzle of creamy firecracker sauce-made with mayonnaise, apricot jam and sriracha-adds a spicy-sweet finish that will make your taste buds dance. This easy oven-ready meal is perfect for a weeknight dinner that feels special.

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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

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a big pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, place honey packet in a small cup of warm water to soften. Trim green beans if necessary.
3. In a small bowl, combine panko and half the chili crisp. (Tip: If you prefer less spice, use a drizzle of oil instead of chili crisp.) Pat salmon dry with paper towels; season all over with half the garlic powder, salt and pepper. Brush a thin layer of honey on the flesh sides of salmon. Mound the chili panko mixture on top of each fillet, pressing gently to adhere.
4. Lightly oil a baking sheet; place salmon skin side down on one side. Toss green beans on the empty side with a drizzle of oil, salt and pepper. Roast on top rack until salmon is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, use separate baking sheets; roast salmon on top rack and green beans on middle rack.)
5. Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha and remaining garlic powder. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice, green beans and salmon between 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, you can substitute salmon with another firm fish like cod or trout. Adjust cooking time as needed.

What can I use instead of apricot jam?

You can substitute with peach jam, orange marmalade or a teaspoon of honey mixed with a splash of vinegar.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F to keep the crust crispy.