Honey Butter Salmon with Creamy Coconut Rice
Enjoy a restaurant-quality dinner at home with this Honey Butter Salmon paired with Creamy Coconut Rice. The buttery honey glaze gives the salmon a perfect caramelized crust, while the coconut-infused rice adds creamy tropical richness to each bite.
Equipment
- Large Skillet
- Small saucepan
- Cooking Spoon
- Rice pot
Ingredients
Salmon & Sauce
- 4 salmon fillets fresh, skin-on or skinless
- ¼ cup honey
- ¼ cup unsalted butter melted
- salt and pepper to taste
- lime wedges for serving
Creamy Coconut Rice
- 2 cups cooked rice preferably jasmine or basmati
- 1 cup coconut milk full-fat for extra creaminess
- fresh herbs cilantro or parsley, for garnish
Instructions
- Step 1: Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.
- Step 2: In a small saucepan, melt the butter over medium heat. Stir in honey until well combined and smooth, then remove from heat.
- Step 3: Heat oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 3–4 minutes until golden brown.
- Step 4: Flip the salmon and cook the other side for another 3–4 minutes. In the last minute, pour the honey butter over the fillets, allowing it to caramelize lightly.
- Step 5: In a separate pot, warm the cooked rice with coconut milk over low heat. Stir gently until creamy and smooth, adjusting consistency as needed.
- Step 6: To serve, spoon creamy coconut rice onto plates, top with honey butter salmon, drizzle remaining sauce, and garnish with herbs and lime wedges.
Notes
For a spicy twist, add a touch of chili flakes to the honey butter glaze. You can substitute salmon with trout or halibut. Serve with steamed vegetables or a cucumber salad for a refreshing contrast.