Crispy Rice Salmon Salad with Hot Honey

This Crispy Rice Salmon Salad has it all — golden, glazed salmon, shatteringly crispy rice, creamy avocado and edamame, crunchy almonds, and a peanut-ginger dressing made with Honey House Hot Honey. Every bite hits all the textures and flavors you crave: spicy-sweet, savory, fresh, and crunchy in the best way.

Why You'll Love This Recipe

Honey House Hot Honey shows up in both the salmon glaze and the peanut-ginger dressing for layered sweet-heat
Day-old rice transforms into shatteringly crispy bites that make a salad feel like a real meal
It's a complete dinner with protein, healthy fats, fresh veggies, and serious crunch
The peanut-ginger dressing comes together in a mason jar with one quick shake — no whisking, no fuss
Great for meal prep: most components hold beautifully in the fridge for next-day lunches
Easy to swap or scale: use whatever protein, greens, or grains you have on hand

Ingredients

For the Rice

1 1/2 cups cooked and cooled long grain rice (jasmine works great — refrigerated overnight is best)
1 1/2 tbsp toasted sesame oil
1 1/2 tsp low-sodium soy sauce

For the Salmon

1 (8 oz) salmon fillet
1 tsp low-sodium soy sauce
1 tsp Honey House Hot Honey
Pinch of kosher salt

For the Salad

1 English cucumber, diced
1 cup frozen shelled edamame, thawed
1 avocado, diced
3 green onions, thinly sliced
1/3 cup fresh cilantro leaves, chopped
1/4 cup toasted almonds, roughly chopped

For the Dressing

1/4 cup rice vinegar
2 tbsp Honey House Hot Honey
2 tbsp low-sodium soy sauce
2 tbsp creamy peanut butter
1/2 tsp ground ginger

Equipment

Air fryer or oven
Parchment paper
Large mixing bowl
Mason jar with a tight-fitting lid
Two forks (for flaking the salmon)

Pro Tips

Day-Old Rice Wins: Cold, dried-out rice from the fridge crisps up far better than freshly cooked rice. Cook it the night before for the best results.
Press, Press, Press: Whether you're using the oven or the air fryer, press the rice into a firm, even layer. The flatter and more compact, the crispier the final result.
Pull Salmon Early: Salmon keeps cooking after it leaves the heat, so pull it at 140°F (60°C) and let it rest to land at a perfect 145°F (63°C) — moist, never dry.
Soften Stiff Peanut Butter: Cold peanut butter won't shake into a smooth dressing. If yours is firm, microwave it for 10–15 seconds before adding to the jar.
Add Crispy Rice Last: Wait to break up the rice and toss it in until just before serving. It softens once it hits the dressing, so the longer it sits, the less crunchy it gets.

Instructions

Toss the cooked and cooled rice with the sesame oil and soy sauce until every grain is nicely coated. Use a fork to break up any clumps.
Air fryer method: Line your basket with parchment paper, press the rice into a single layer, and air fry at 400°F (205°C) for 10 minutes. Stir, press back into a layer, and continue cooking for another 15–20 minutes until dark and crispy. Oven method: Spread the rice onto a parchment-lined baking sheet, press into an even layer, and bake at 400°F (205°C) for 30–40 minutes, tossing and pressing back into a layer halfway through.
While the rice crisps up, prep your veggies. Add the cucumber, edamame, avocado, green onion, cilantro, and almonds to a large bowl.
Pat the salmon dry and brush with the soy sauce and Honey House Hot Honey. Sprinkle with salt. Oven method: Bake at 400°F (205°C) on a parchment-lined baking sheet for 12–18 minutes. Air fryer method: Cook on a piece of parchment or foil for 10–15 minutes. Salmon is done at 145°F (63°C) — pull it at 140°F (60°C) and let it rest.
Transfer the salmon to a plate and let it cool for a few minutes, then flake it into bite-sized pieces with two forks.
Add all the dressing ingredients to a mason jar, seal the lid tightly, and shake until smooth and combined.
Break the crispy rice into pea-sized pieces with your fingers and add to the salad bowl along with the flaked salmon. Pour the dressing over everything, toss to combine, and season with a little extra salt to taste.

Storage Tips

Store components separately in airtight containers in the fridge for up to 3 days for the best texture
Crispy rice loses its crunch once dressed — keep leftover rice in a paper towel-lined container at room temperature for up to 2 days
Re-crisp rice in a 350°F (175°C) air fryer for 3–4 minutes to revive
The peanut-ginger dressing keeps in a sealed mason jar in the fridge for up to 5 days
Add fresh avocado just before serving for the best look and flavor

Recipe Notes

The magic of this salad is in the contrast: crispy, dark-golden rice against creamy avocado, glazed salmon against bright fresh herbs, and that spicy-sweet peanut-ginger dressing pulling everything together. Honey House Hot Honey does double duty — glazing the salmon as it bakes and lending complexity to the dressing for layered heat in every single bite.

We love using Honey House Hot Honey here because it's 100% pure, raw American honey infused with real chili — no shortcuts, no artificial flavors. The sweetness balances the soy sauce and rice vinegar perfectly, while the chili keeps things lively from start to finish. Real honey makes a real difference, especially when it's working this hard across multiple components of one dish.

Perfect Pairings

This salad eats like a full meal, but a few additions take it over the top. Serve with:

A cold sparkling water with lime
A crisp lager or a dry Riesling
A small bowl of miso soup on the side
Crispy gyoza or steamed dumplings
A simple cup of jasmine green tea

Variation Ideas

While the classic hot honey salmon and peanut-ginger dressing combination is divine, feel free to get creative with these alternative options:

Honey House Recommendations

Swap to Honey House Clover Honey for a milder, sweeter glaze and dressing without the chili heat
Try Honey House Creamed Honey in the dressing for an even creamier, smoother emulsion
Use Honey House Alfalfa Honey for a delicate floral note that lets the soy and ginger take the lead

Other Great Options

Swap salmon for grilled shrimp, shredded rotisserie chicken, or seared tofu
Use brown rice or quinoa in place of jasmine rice for a different texture
Add shredded carrots, snap peas, or thinly sliced radishes for extra crunch
Stir 1 tsp grated fresh ginger into the dressing in addition to (or instead of) the ground ginger
Top with crispy fried shallots or toasted sesame seeds for finishing flair
Wrap leftovers in big butter lettuce leaves for a fresh next-day lunch

Recipe Details