Honey Soy Roasted Salmon Double Basmati Rice
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Glossy honey-soy roasted salmon over a double serving of fluffy basmati rice for a calorie-dense, high-protein dinner.
Glossy honey-soy roasted salmon over a double serving of fluffy basmati rice for a calorie-dense, high-protein dinner.
🥄 Ingredients
- 🫗 2 salmon fillets (about 180g each), skin on
- 🫗 2 cups (370g) uncooked basmati rice (double portion)
- 🫗 2 tablespoons (40g) honey
- 🫗 3 tablespoons soy sauce
- 🫗 1 tablespoon rice vinegar
- 🫗 1 teaspoon grated fresh ginger
- 🫗 1 garlic clove, minced
- 🫗 1 teaspoon sesame oil
- 🫗 1 teaspoon toasted sesame seeds
- 🫗 2 green onions, sliced
- 🫗 1 tablespoon (15ml) olive oil
- 🫗 1/4 teaspoon salt, plus black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 400°F (200°C).
Rinse the basmati rice, add it to a pot with 3 1/2 cups (875ml) water and a pinch of salt. Bring to a boil, cover, and simmer on low for 13 minutes. Rest, covered, for 5 minutes.
Whisk the honey, soy sauce, rice vinegar, ginger, garlic and sesame oil into a glaze.
Pat the salmon dry, season with salt and pepper, and place skin-side down in an oiled baking dish.
Brush half the glaze over the salmon and roast for 12-14 minutes, until just flaky.
Brush the remaining glaze over the salmon and switch the oven to broil for 2-3 minutes until the top is glossy and caramelized.
Pile a generous double portion of rice into each bowl, top with the salmon, and finish with sesame seeds and green onions.
⚠️ Common Mistakes
- ✕
Adding the glaze too early, which scorches before the salmon finishes cooking.
- ✕
Over-roasting the salmon until dry and chalky.
- ✕
Cooking the rice with the lid open, which lets steam escape and makes it gummy.
🔄 Variations
Swap salmon for trout or arctic char.
Add steamed broccoli or edamame for a colorful, balanced plate.
Use brown rice or quinoa for extra fiber instead of white basmati.
🧊 Storage
- 📦
Store the salmon and rice separately in the fridge for up to 2 days.
- 📦
Reheat the salmon gently in the oven or a skillet; the microwave will dry it out.
💡 Chef Tips
Tip 1: Reserve some glaze to brush on at the end; brushing too early burns the honey.
Tip 2: Rest the rice off the heat so the grains turn out light and separate, not sticky.
Tip 3: Roast the salmon until just flaky, it continues to cook from residual heat.
Tip 4: Watch the broiler closely, honey glazes go from caramelized to burnt in seconds.
❓ FAQ
Why is this called double basmati rice? It serves a double portion of rice to maximize carbs for muscle gain, roughly 2 cups cooked per person.
How do I get a crispy skin? Pat the salmon completely dry, use a hot pan, and start skin-side down without moving it.
How many calories per serving? Around 860 calories with 49g of protein and plenty of healthy omega-3 fats.
Can I make the glaze ahead? Yes, whisk it together and keep it in the fridge for up to a week.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →