In a medium bowl, whisk together honey, soy sauce, Dijon mustard, garlic powder, and ground ginger. Add salmon cubes and toss to coat. Let marinate for at least 15 minutes.

While the salmon is marinating, rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Remove salmon from marinade, allowing excess to drip off, and add to the skillet. Cook for about 2-3 minutes on each side or until salmon is golden brown and cooked through.

Fluff the coconut rice with a fork and serve alongside the honey glazed salmon bites. Garnish with fresh cilantro and serve with lime wedges if desired.