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PdfFor the Salmon:
For the Garlic Butter Rice:
Marinate the Salmon- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, and garlic powder. Place the salmon fillets in a shallow dish and pour the marinade over them. Let sit for 15 minutes.
Cook the Rice- In a medium pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the jasmine rice and cook for 1 more minute. Pour in the chicken broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Cook the Salmon- Heat olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down and cook for 3-4 minutes. Flip and cook for another 3 minutes, occasionally brushing with the leftover marinade. Cook until the salmon is caramelized and cooked through.
Serve- Plate the garlic butter rice with the glazed salmon on top. Garnish with sliced green onions or sesame seeds if desired. Enjoy!