- por SEATOPIA
Hot Honey Salmon Bowl with Coconut Rice & Mango Salsa
- por SEATOPIA
Running on Veggies × Seatopia
Recipe by Lottie Bildirici
Holistic Nutritionist & Recipe Creator for Athletes · Author of the best-selling Running on Veggies
Ironman & marathoner · In motion with @on · NYC & beyond
Sweet, spicy, and on the table in about 45 minutes. The glaze here is three pantry ingredients in equal parts — Dijon, honey, and sriracha — brushed onto sushi-grade salmon, crusted with sesame seeds, and baked until the sugars catch and caramelize. It lands on creamy coconut jasmine rice with a bright mango salsa, cool cucumber, and edamame, so every bite has heat, sweetness, acid, and crunch at once.
We built this recipe around Seatopia Atlantic Salmon from Bakkafrost in the Faroe Islands — 6 oz skin-off, sushi-grade portions that go from thawed to done in 10–12 minutes and are lab tested to the Seatopia Standard™ for mercury, microplastics, and nutrient density.
This one is a collaboration with Lottie Bildirici of Running on Veggies — holistic nutritionist, Ironman, marathoner, and author of the best-selling cookbook of the same name. Lottie builds food around how it makes you perform, which is exactly the brief here: a bowl that eats like a treat and still loads you up with marine omega-3s, fiber, and slow carbs.
At a glance
45 minutes, start to finish
30 minutes of prep — most of which is the salmon marinating hands-off — plus 15 minutes of cooking. Start the rice first and every component finishes at the same time.
Serves 3 generously
Two 6 oz salmon portions, 1 cup of dry jasmine rice, and one ripe mango. Everything doubles cleanly — no recalculating the coconut milk ratio.
400°F for 10–12 minutes
One pan, no flipping, no searing, no splatter. Bake until the salmon flakes with a fork — about 130°F at the thickest point before it rests.
Heat you control
The glaze is 1:1:1 Dijon, honey, and sriracha. Move the sriracha up or down and nothing else in the recipe has to change — see the heat chart below.
Four parts, one bowl
Every Seatopia bowl is built the same way: a base, a protein, something bright, and something cold and crunchy. Learn the four parts and you can rebuild this bowl with whatever is in the fridge.
1. Coconut jasmine rice
Jasmine rice simmered in ½ cup full-fat canned coconut milk plus 1 cup water. It is the creamy, faintly sweet base that absorbs the glaze and tempers the heat.
2. Hot honey salmon
Equal parts Dijon, honey, and sriracha, brushed on and rested 30 minutes so it actually sticks. Sesame seeds toast into a crust while the honey caramelizes.
3. Mango salsa
Mango, red bell pepper, red onion, tomato, cilantro, and lime. This is the acid — it cuts the honey and is the difference between a balanced bowl and a heavy one.
4. Crunch and cool
Shelled edamame, thin-sliced Persian cucumber, and a hard squeeze of lime. Cheap, fast, and the reason the bowl stays refreshing all the way to the last bite.
Hot Honey Salmon Bowls with Mango Salsa
SEATOPIA
3
30 minutes
15 minutes
Delight in these vibrant Hot Honey Salmon Bowls featuring tender salmon glazed with a sweet and spicy honey sauce, served over creamy coconut rice. Topped with fresh mango salsa and crunchy edamame, this dish is a perfect balance of flavors and textures, making it a refreshing meal any time of the year.
Ingredients
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2 Seatopia salmon fillets
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons sriracha
2 teaspoons sesame seeds
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1 cup jasmine rice, rinsed
½ cup full-fat canned coconut milk
1 cup water
½ teaspoon kosher salt
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1 ripe mango diced
1 red bell pepper diced
¼ red onion finely diced
½ tomato diced
1 jalapeño seeded and finely diced, (optional)
Juice of 1 lime
½ cup chopped fresh cilantro
Salt and pepper, to taste
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½ cup shelled edamame, cooked
1 Persian cucumber, thinly sliced
Lime wedges
Extra cilantro and sesame seeds, for garnish (optional)
Directions
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Rinse the rice until the water runs clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes before fluffing with a fork.
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Combine the mango, red bell pepper, red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Toss well and set aside.
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Whisk together the Dijon mustard, honey, and sriracha. Coat the salmon evenly with the sauce and sprinkle with sesame seeds. Marinate for at least 30 minutes, then bake at 400°F for 10–12 minutes, or until the salmon flakes easily with a fork.
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Divide the coconut rice among bowls. Top with the hot honey salmon, mango salsa, cooked edamame, and sliced cucumber. Finish with a squeeze of fresh lime and garnish with extra cilantro and sesame seeds, if desired.
Shop the salmon in this bowl
Developed with Seatopia Atlantic Salmon — 6 oz skin-off, sushi-grade portions that bake in 10–12 minutes straight from an overnight thaw. King Salmon and Alpine King work beautifully under the same glaze, and a digital thermometer takes the last bit of guesswork out of it.
Marca:SEATOPIA
$26.17
/serving
Unapologetically rich and velvety—Ōra King salmon, the gold standard for celebratory seafood
Marca:MT. COOK ALPINE SALMON
$25.75
/serving
All hail the mountain king salmon—royally perfect, raw or roasted
Marca:SEATOPIA
$225.00
Rich flavor carrying oceanic depth and gentle sweetness across the palate. Contains a selection of King, Atlantic, and Steelhead.
Marca:makesy®
$29.95
The 45-minute game plan
Work in this order and everything lands hot at the same time. The salmon marinates while the rice simmers and you chop the salsa — no step is wasted waiting on another.
Minute 0
Start the coconut rice
Rinse 1 cup of jasmine rice until the water runs clear — this is what keeps it from going gluey. Add ½ cup full-fat coconut milk, 1 cup water, and ½ tsp kosher salt. Bring to a boil, drop to low, cover, and simmer 15 minutes. Then let it sit covered off the heat for 10 more minutes before fluffing with a fork.
Minute 2
Glaze the salmon and walk away
Whisk 2 Tbsp Dijon, 2 Tbsp honey, and 2 Tbsp sriracha. Coat both fillets evenly, scatter 2 tsp sesame seeds over the top, and leave them to marinate at least 30 minutes while you handle everything else. The mustard helps the glaze cling instead of sliding off in the oven.
Minute 10
Build the mango salsa
Dice one ripe mango, one red bell pepper, ¼ red onion, and ½ tomato. Add ½ cup chopped cilantro, the juice of one lime, and salt and pepper to taste. Jalapeño is optional. Toss it and let it sit — the salt draws out juice and it genuinely improves in the 20 minutes it waits.
Minute 32
Bake, then assemble
Bake the salmon at 400°F for 10–12 minutes, until it flakes easily with a fork. Divide the coconut rice among three bowls, lay the salmon alongside, and pile on the mango salsa, cooked edamame, and sliced cucumber. Finish with a hard squeeze of lime, extra cilantro, and a pinch more sesame.
Dial in your heat
The glaze is three ingredients in equal parts, so one number controls the whole bowl. Pick a column and change nothing else in the recipe.
| Mild | As written | Fire | |
|---|---|---|---|
| Sriracha in the glaze | 2 teaspoons | 2 tablespoons | 3 tablespoons + a pinch of chili flake |
| Honey | 2 tablespoons | 2 tablespoons | 2 tablespoons |
| Dijon mustard | 2 tablespoons | 2 tablespoons | 2 tablespoons |
| Jalapeño in the salsa | Leave it out | ½, seeded and fine-diced | 1 whole, seeds in |
| Tastes like | Sweet and tangy — kid-safe | Balanced sweet heat | A real, lingering burn |
Every part of this bowl holds
Coconut rice keeps 4 days refrigerated. The glaze can be whisked and stored for a week. The salsa is best on days one and two, and the salmon is genuinely good cold — this is a bowl we eat straight out of the fridge at 2pm without reheating anything.
Our rhythm: thaw Sunday morning, cook a double batch of rice and salmon Sunday afternoon, chop fresh salsa midweek. About an hour of work for four lunches.
Salmon clean enough to eat three times a week
Every Seatopia product ships with a Certificate of Analysis. The Atlantic Salmon in this recipe is third-party lab tested to be mercury-safe (≤ 0.1 ppm) with zero detectable microplastics in the samples tested — and each 6 oz portion delivers roughly 1,960 mg of marine omega-3s (about 709 mg EPA and 1,254 mg DHA) plus around 28 mcg of selenium. That is the Seatopia Standard, and it is why we are comfortable telling you to put this bowl on repeat.
Questions cooks actually ask about this bowl
Can I make the hot honey glaze milder — or hotter?
Yes, and it is the easiest change in the recipe. Drop the sriracha to 2 teaspoons and leave the jalapeño out of the salsa for a kid-friendly version that still tastes like hot honey. For real heat, push it to 3 tablespoons plus a pinch of chili flake and leave the jalapeño seeds in. The Dijon and honey stay at 2 tablespoons either way — see the heat chart above.
What internal temperature should the salmon reach?
Bake at 400°F for 10–12 minutes and pull it at around 130°F at the thickest point. Carryover heat brings it to roughly 145–150°F while it rests for 3–5 minutes, which gives you a moist, flaky fillet instead of a dry one. Read our full guide to salmon internal temp.
Do I really have to marinate for 30 minutes?
Thirty minutes is the sweet spot — long enough for the Dijon to grip the fillet so the glaze does not slide off in the oven. In a rush, 10 minutes still works. Going much past an hour is not useful here: unlike a miso marinade, the acid in the mustard starts to firm up the surface of the fish.
My mango is not ripe. What now?
Leave it in a paper bag on the counter for a day or two — it should give slightly when you press near the stem. If you need salsa tonight, thawed frozen mango chunks work well; drain them and pat dry so the salsa does not go watery. If the mango is still a little tart, a ½ teaspoon of honey in the salsa closes the gap.
How far ahead can I make each component?
Coconut rice holds 4 days refrigerated. The glaze keeps 1 week whisked and sealed. Salsa is best on days 1–2 — after that the mango softens and the cucumber weeps. Cooked salmon keeps 3 days and is delicious cold, so assembled bowls make excellent lunches with no reheating at all.
How do I defrost Seatopia salmon?
Defrost in the refrigerator overnight, wrapped in paper, to preserve texture and nutrient integrity. For a faster option, drop the vacuum-sealed portion into a bowl of cold water for 30–60 minutes. Never thaw at room temperature or in the microwave.
More clean seafood bowls to cook this week
Loved this one? There is more where it came from. Every Seatopia box also includes a FREE virtual cooking class, where we walk through glazes, temps, and knife work live.
