Polynesian Salmon

We eat salmon every Monday night and I while I try to remake salmon "new" every week I keep going back to this winning combo of flavors. It is fast, easy and Jim and I both love the Polynesian flavors of honey, soy, and lime. There are no less than a hundred different ways to create this meal. Sometimes I add lime zest and coconut cream to the rice. I have even subbed maple syrup for the honey and love it just the same. Out of cilantro? No worries, the flavors still work. Try roasted and crushed macadamia nuts on top or mixed with your rice for added crunch.

Ingredients (for making two portions)

Salmon (I buy fresh Atlantic Salmon and ask for a center cut piece just under 1 lb. This gives me two nice portions that are of equal size compared to a tail piece which is hard to portion since one side is skinny and thin and the other side is wide and fat.)

1 cup white rice (Use brown rice or another grain altogether if you prefer. Try quinoa or farro.)

Kosher salt and black pepper

Olive oil (I like California Olive Ranch EVOO)

2 tablespoons of butter (I prefer Kerrygold unsalted but also buy HEB brand sweet cream salted.)

2 tablespoons of honey (I buy local because it is good for allergies)

2 tablespoons of soy sauce

2 limes, zest and reserve for rice, squeeze juice in the sauce

Broccoli (optional)

Cilantro (optional

Coconut milk (optional)


Cook Rice

Cook one cup of rice per directions on package. When it is done, you can leave it sticky and plain or stir in additional flavorings. Add the lime zest, a couple of tablespoons of coconut milk, and toasted nuts like macadamia or pecans. Now your rice is "studded" and fancy.


Bake Salmon

Line a sheet pan with aluminum foil and place your salmon skin side down. If the salmon is not portioned yet, go ahead and cut through the meat with your chef knife but not through the skin. Season with a good pinch of kosher salt and black pepper. Drizzle lightly with olive oil. Bake at 400 degrees for 15 minutes.


If you are also cooking broccoli, add it to the sheet pan with a drizzle of olive oil and a sprinkle of salt. Toss with your hands and roast alongside the salmon at same temp and time.


Create Sauce

In a small saucepan over medium-low heat add the butter, honey, soy and lime juice. Stir and cook for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you prefer. Adjust the heat to medium and cook for another minute or two in order for the glaze to thicken up.


Plate it up

Some people like to eat the salmon skin, but I do not, so I use my spatula to get right in between the salmon and the skin. The fish will come off so easily on your spatula this way. I plate the rice first and top with the salmon and broccoli, then drizzle the glossy sauce over the top. Garnish with sesame seeds, cilantro, lime juice, or lime zest or toasted nuts or all of the above. What if you stirred lime juice in the coconut milk and drizzled that in a zig-zag over the top, it would be beautiful and delicious.


© 2018 by Mandy Begley | Leander, Texas

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