Soy-Glazed Salmon with Ginger Rice and Lime-Roasted Carrots

This salmon dish brings together bold Asian-inspired flavors with a perfect balance of sweet, tangy and spicy. A glossy soy-mustard-ginger glaze coats crispy-skinned salmon fillets, while fluffy jasmine rice infused with ginger and butter rounds out the meal. Roasted carrots tossed with fresh lime zest add a bright, earthy side and quick-pickled scallions provide a pop of acidity. A drizzle of Sriracha and a squeeze of lime finish it all off with a kick of heat.

This recipe is designed for a satisfying weeknight dinner that feels special but comes together in under an hour. The salmon cooks quickly in a hot pan, developing a beautifully crisp skin, while the rice and carrots roast and simmer simultaneously. It’s a complete meal in one go-no complicated steps, just delicious results.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve carrots lengthwise; cut into 3-inch-long, ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Cover to keep warm.
3. Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sweet soy glaze, mustard, remaining ginger and a squeeze of lime juice.
5. Pat salmon dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin side down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Add sauce to pan; turn salmon to thoroughly coat. Remove pan from heat.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss carrots with lime zest to taste. Divide rice, carrots and salmon between plates; drizzle salmon with any remaining sauce. Top with pickled scallion whites, scallion greens and sesame seeds. Drizzle with as much Sriracha as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like arctic char, trout or even thick white fish fillets. Adjust cooking time as needed.

Can I make this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce instead of sweet soy glaze and ensure your Dijon mustard is gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave; the salmon skin may lose crispiness.