Bold. Zesty. Island-Inspired. This salmon recipe is a sweet-and-savory knockout featuring our Hola Island Provisions Citrus Cuban Marinade and a splash of elderberry honey magic. Seared to golden perfection and glazed until glossy, each bite delivers a tropical burst of flavor. Served over lime-kissed jasmine rice, it’s a weeknight dinner with serious vacation vibes. 🌿🏝️
🛒 Ingredients
For the Salmon & Glaze:
- 2 salmon fillets (6 oz each)
- ¼ cup Hola Island Provisions Citrus Cuban Marinade
- 2 tbsp elderberry honey (or regular honey)
- 1 tbsp low-sodium soy sauce
- 1 tsp fresh lime juice
- 1 tsp olive oil (for searing)
- 1 tbsp unsalted butter (for basting)
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional)
- ½ tsp ground cumin
- 1 tsp cornstarch + 1 tbsp water (optional, to thicken glaze)
- Lime wedges & chopped cilantro, for garnish
For the Lime Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water or chicken broth
- 1 tbsp butter or olive oil
- ½ tsp salt
- Zest of 1 lime
- 2 tbsp chopped fresh cilantro
🔥 Instructions
1️⃣ Marinate the Salmon:
In a small bowl, mix together the Citrus Cuban Marinade, elderberry honey, soy sauce, lime juice, paprika, garlic powder, cumin, salt, pepper, and red pepper flakes.
Place salmon in a dish or resealable bag. Pour half the marinade over top, reserving the rest.
Let marinate 15–30 mins (up to 2 hours in the fridge for deeper flavor).
2️⃣ Cook the Rice:
Rinse rice until the water runs clear.
Bring water or broth to a boil. Add rice, butter, and salt.
Cover and simmer on low for 15 mins or until liquid is absorbed.
Remove from heat, let sit for 5 mins. Fluff with a fork, stir in lime zest and cilantro.
3️⃣ Sear the Salmon:
Heat olive oil in a skillet over medium.
Place salmon fillets skin-side down (or presentation-side down if skinless).
Sear undisturbed for 3–4 mins until golden. Flip and cook another 3–4 mins, or until internal temp reaches 125–130°F (for medium).
4️⃣ Make the Glaze:
Pour reserved marinade into a small saucepan and simmer on medium-low.
If thicker glaze is desired, stir in cornstarch slurry and cook for 1–2 mins.
Finish with 1 tbsp butter for that glossy, silky finish.
5️⃣ Glaze & Serve:
Generously spoon glaze over salmon.
Serve over your fragrant lime jasmine rice.
Garnish with lime wedges and chopped cilantro.
Island vibes = activated.
📌 Save, Share & Tag!
Tried this recipe? We’d love to see it! Tag us with #HolaIslandProvisions and show off your tropical plate. 🌴💛