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

This salmon dish brings together crispy, golden skin and a glossy sweet-and-savory glaze made with soy, mustard and fresh ginger. Paired with fluffy jasmine rice infused with ginger and butter and tender roasted carrots brightened with lime zest, every bite is balanced and satisfying.

Quick-pickled scallions add a tangy crunch, while a drizzle of Sriracha and a squeeze of lime give it a final kick. It’s an easy, restaurant-quality meal that comes together in about 30 minutes.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Trim, peel and halve carrot 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 carrot pieces on a baking sheet with a 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, about 30 seconds. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil; cover and reduce to 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 another 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 nonstick pan over medium-high heat. Add salmon skin-side down; cook until skin is crispy and golden, 5-7 minutes. Carefully flip and cook until opaque and cooked through, 1-2 minutes more. Add sauce to pan; turn salmon to coat. Remove from heat.
6. Fluff rice with a fork; stir in remaining 1 tbsp butter and season with salt and pepper. Toss roasted 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 Sriracha as desired. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this glaze works well with any firm white fish like cod or halibut. Adjust cooking time based on thickness.

Can I make this recipe gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure your mustard and vinegar are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.