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Honey lime salmon rice plates, tender glazed salmon fillet on white rice with sauteed zucchini and red bell pepper

Honey Lime Salmon Rice Plates

Honey Lime Salmon Rice Plates are a fresh, filling salmon dinner served over rice with vegetables. The salmon cooks in one skillet with a quick honey, lime, garlic, and chili sauce that turns glossy in a few minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 ounces each, skin on or off
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil divided
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 garlic cloves minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon unsalted butter
  • 2 medium zucchini sliced into half moons
  • 1 red bell pepper thinly sliced
  • 3 cups cooked white or brown rice
  • 2 tablespoons chopped cilantro or parsley
  • 1 lime cut into wedges

Method
 

  1. Plan on 10 minutes of prep time, 15 minutes of cook time, and 4 servings. Pat the salmon dry with paper towels. This matters. Wet salmon steams before it browns.
  2. Stir together 3/4 teaspoon kosher salt, black pepper, chili powder, and smoked paprika in a small bowl. Sprinkle it over both sides of the salmon.
  3. Whisk the honey, lime juice, lime zest, garlic, soy sauce, and butter in a small bowl. The butter will look lumpy until it melts in the skillet, and that's fine.
  4. Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the zucchini and bell pepper with the remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring often, until the zucchini has browned edges but still holds its shape.
  5. Scoop the vegetables onto a plate. Wipe out any wet bits if the skillet looks watery. Add the remaining 1 tablespoon olive oil and lower the heat to medium.
  6. Place the salmon in the skillet, presentation side down. If the skin is on, start flesh side down. Cook for 3 to 4 minutes without moving it. You should hear a steady sizzle, not a harsh crackle.
  7. Flip the salmon and cook 2 minutes more. Pour the honey lime sauce around the fillets, not directly over the tops. Let it bubble for 2 to 3 minutes, spooning sauce over the salmon as it thickens.
  8. Check the center. For food safety, the safe minimum internal temperature for fish is 145 degrees F. I pull salmon around 140 degrees F and let it rest a few minutes if I'm cooking for adults who like it tender, but use your own comfort level.
  9. Divide the warm rice among 4 shallow bowls or plates. Add the vegetables, place a salmon fillet on each serving, and spoon the sticky pan sauce over the top. Finish with cilantro or parsley and lime wedges.

Notes

Dry the salmon well before seasoning so it browns faster. Use medium heat once the salmon goes in because honey can burn if the skillet is too hot. Do not crowd the pan; cook 2 fillets at a time if needed. Store leftovers in airtight containers in the refrigerator for up to 3 days and reheat gently.