🍋 Citrus Cuban & Elderberry Honey Glazed Salmon 🍯🐟

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. 🌴💛

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