Watch the Full Step-by-Step
Servings: 4
- Baking sheet
- Large mixing bowl
- Medium saucepan
- Chef's knife
INGREDIENTS
- 1.5 pounds/680 grams salmon fillet, skin removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons spicy honey, divided
- 1 medium lime, zested and juiced
Rice:
- 1 cup jasmine rice
- 1¾ cups water
- ½ teaspoon salt
INSTRUCTIONS
- Rinse the rice under cold water until the water runs mostly clear.
- In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and cook until the water is absorbed, 15 minutes.
- Remove from the heat and let the rice stand, covered, for 10 minutes. Fluff with a fork before serving.
- Heat the oven to 400°F/200°C. Line a baking sheet or baking dish with parchment paper.
- In a large bowl, combine the salmon, olive oil, paprika, salt, black pepper, garlic powder, onion powder, cayenne, and 1 teaspoon of the spicy honey. Toss until the salmon is evenly coated.
- Arrange the salmon in a single layer on the prepared baking sheet, leaving a little space between the pieces.
- Roast until the salmon is just cooked through and flakes easily, 8 to 10 minutes.
- Switch the oven to broil and cook until the edges are lightly caramelized, 1 to 2 minutes, watching carefully.
- Transfer the salmon to a serving platter. Drizzle with the remaining teaspoon of spicy honey, then scatter the lime zest over the top and squeeze the lime juice over the salmon.
- Serve the spicy salmon bites over the jasmine rice.