Crispy Soy-Glazed Salmon with Ginger Rice and Pickled Scallions

This salmon dish brings together crispy skin, a savory-sweet soy mustard glaze and aromatic ginger rice for a satisfying meal. Roasted carrots get a fresh lift from lime zest, while quick-pickled scallions add a tangy crunch.

Perfect for a weeknight dinner that feels special, this recipe is all about balancing flavors and textures. The salmon cooks quickly and the rice and carrots can be prepped while the oven does the work.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

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 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 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 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 Sriracha as desired. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F. The cooking time will vary depending on thickness.

Can I make this recipe without an oven?

You can roast the carrots in an air fryer at 400°F for about 15 minutes or sauté them in a pan with a little oil until tender.