Sticky honey soy salmon, coconut rice & mango salsa
- Lucy Lord
- May 1
- 2 min read
Crispy salmon with a sticky honey and soy quick marinade served with fragrant coconut rice and a light and refreshing mango salsa. Ready in less than 15 minutes, this is packed with flavour and colour that's perfect as a midweek dinner and can be meal prepped for the week ahead.
Time to make : 15 minutes
Serves : 2
Ingredients
2 salmon fillets
1 tbsp honey
1 tbsp soy sauce
1 tsp garlic powder*
Coconut rice (I buy Tilda)
Mango salsa
1 mango, cubed
1 small shallot, finely diced
1 jalapeño, finely diced
Handful of coriander, finely chopped
1 lime, cut into wedges
Salt and pepper to season
Method
Mix the soy sauce, honey and garlic powder together in a small bowl.
Pat the salmon fillets dry with a paper towel to remove any excess moisture and then lay them skin side down on a sheet of tin foil (cut to size if using an air fryer). Spoon over the marinade and season with salt and pepper. Air fry for 8 - 10 minutes at 200ºC until cooked through (see notes below for oven).
Meanwhile, prepare the mango salsa by combining the cubed mango, shallot, jalapeño and coriander in a bowl. Squeeze over the juice from 1/2 a lime and add a good pinch of salt. Stir to mix.
Once your salmon is nearly ready, prepare your rice according to packet instructions.
Serve the salmon alongside the coconut rice with the mango salsa spooned over and extra lime wedges to squeeze over.
Nutritional Information
(per serve)
497 cals
23g fat, 48g carbs, 26g protein
Good to know:
Garlic powder (I use this one) is made using dried and ground garlic and comes in so handy in the spice drawer when you don't have any fresh garlic. It also doesn't burn in an air fryer like regular garlic can do if it's not very finely chopped. It's available in the spice aisle and sometimes called 'garlic granules' you don't have any, you could use 1 clove of fresh garlic.
If you don't have an air fryer, you can bake the salmon in a pre-heated 180°C fan oven for 12 - 15 minutes or pan fry it, skin side down, in a frying pan with a dash of oil for 4 minutes skin-side down and then a further 3 - 4 minutes on each side until cooked through.
Store leftovers in the fridge in an airtight container for up to 3 days.
