Honey-Chili Salmon (or any fish) + Rice Recipe
This honey-chili salmon with fluffy rice is that perfect mix of sweet, spicy, and comforting that feels special but is easy enough for a weeknight. The salmon gets seared until lightly crisp at the edges, then coated in a glossy honey, garlic, and chili glaze that caramelizes beautifully. Served over soft, buttery rice that soaks up every drop of sauce, it’s balanced, satisfying, and full of flavor. You can use salmon or any firm white fish you have on hand, so it is wonderfully flexible for whatever is in your fridge or freezer tonight.
This dish works just as well for a relaxed weeknight as it does for a small dinner with friends. Serve it with a crisp green salad, steamed broccoli, or roasted vegetables to round out the meal. If you do not have salmon, swap in cod, sea bass, trout, or even thick tilapia fillets. The glaze is easy to adjust: add more honey for sweetness, extra chili for heat, or a squeeze of lime for bright, fresh flavor.
Ingredients
A short list of pantry staples turns plain fish and rice into something special. You will prepare a simple sticky-sweet chili glaze and a pot of fragrant, fluffy rice to serve underneath.
For the Honey-Chili Salmon (or other fish):
- Salmon fillets (or other firm fish fillets) – 4 pieces (about 140–170 g / 5–6 oz each)
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Garlic cloves, finely minced – 3
- Honey – ¼ cup (60 ml)
- Soy sauce (light or all-purpose) – 3 tablespoons
- Fresh lime juice – 2 tablespoons (plus wedges for serving)
- Chili flakes or crushed red pepper – ½–1 teaspoon (to taste)
- Paprika (optional, for color) – ½ teaspoon
- Neutral oil (canola, sunflower, or vegetable) – 1 tablespoon
- Butter – 1 tablespoon
- Sesame seeds – 1 tablespoon (for garnish, optional)
- Spring onions or fresh coriander, chopped – 2 tablespoons (for garnish)
For the Fluffy Rice:
- Long-grain white rice or jasmine rice – 1½ cups (about 285 g)
- Water or low-sodium chicken/vegetable stock – 3 cups (720 ml)
- Salt – ½ teaspoon
- Butter or oil – 1 tablespoon
- Garlic clove, minced – 1 (optional, for extra flavor)
Servings
This recipe makes about 4 servings as a main dish, with one fillet and a generous scoop of rice per person. It can stretch to 5–6 smaller portions if you add extra sides such as vegetables or salad.
How to Make It
Rinse and cook the rice
Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, combine rice, water or stock, salt, and butter or oil. Bring to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 12–15 minutes, until the liquid is absorbed. Turn off the heat and let it sit, covered, for another 5–10 minutes to steam. Fluff with a fork just before serving.
Prepare and season the fish
While the rice cooks, pat the salmon (or other fish fillets) dry with paper towel. Sprinkle both sides with salt, black pepper, and paprika if using. Let the fish rest at room temperature for about 10–15 minutes while you make the glaze so it cooks more evenly.
Mix the honey-chili glaze
In a small bowl or jug, whisk together the minced garlic, honey, soy sauce, lime juice, and chili flakes. Taste and adjust: add more honey for sweetness, more chili for heat, or a little extra lime for brightness.
Sear the fish
Heat a large non-stick or well-seasoned skillet over medium-high heat. Add the oil and swirl to coat. Place the fillets in the pan skin-side down if using skin-on fish. Cook for 3–4 minutes without moving, until the underside is golden and the fish is nearly cooked through around the edges.
Add glaze and finish cooking
Turn the heat down to medium. Carefully flip the fillets. Add the butter to the pan, then pour the honey-chili glaze around and over the fish. As it bubbles, spoon the thickening sauce over the fillets for 2–4 minutes until the fish is just cooked through and the glaze is glossy and slightly sticky. Do not let it burn; reduce the heat if needed.
Rest, plate, and garnish
Turn off the heat and let the fish rest in the pan for 1–2 minutes. Fluff the rice with a fork and divide between plates or shallow bowls. Place a fillet on top of each portion of rice, spoon extra glaze over the fish and rice, and garnish with sesame seeds, chopped spring onions or coriander, and lime wedges. Serve immediately.
Pro Tip
For the juiciest fish, take the pan off the heat just before the salmon is fully opaque, then let it rest a couple of minutes to finish gently cooking.
Honey-Chili Salmon with Fluffy Rice
Notes
Remove the fish from the pan just before it looks fully done; it will finish cooking in the residual heat and stay moist and tender.
FAQs
Q1. Can I use a different type of fish instead of salmon?
A1. Yes. Cod, haddock, sea bass, trout, or thick tilapia fillets all work well. Just adjust cooking time depending on thickness so you do not overcook.
Q2. How can I make this recipe less spicy?
A2. Reduce the chili flakes to a small pinch or omit them entirely. You can also balance any heat by adding a little extra honey or serving with plain yogurt.
Q3. Can I use brown rice instead of white?
A3. Yes, but brown rice needs more liquid and a longer cooking time. Cook it separately according to package instructions and serve the honey-chili fish on top.
Q4. How do I store leftovers?
A4. Cool completely, then store fish and rice in separate airtight containers in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
Q5. What is the best way to reheat this dish?
A5. Reheat the rice with a splash of water in the microwave, covered, until hot. Warm the fish in a low oven or gently in a covered pan until just heated through.
Q6. Can I make the glaze ahead of time?
A6. Yes. Mix the honey, garlic, soy sauce, lime, and chili up to 2 days in advance and store in the fridge. Stir well before using and cook as directed.
