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

This salmon dish brings together crispy skin, a savory-sweet soy mustard glaze and bright, zesty sides for a restaurant-quality meal at home. The salmon is pan-seared until golden and crisp, then coated in a sauce made with sweet soy glaze, Dijon mustard and fresh ginger. It’s served over fluffy jasmine rice infused with ginger and butter, alongside oven-roasted carrots tossed with lime zest.

Pickled scallions add a tangy crunch, while sesame seeds and a squeeze of lime finish the plate. A drizzle of Sriracha brings optional heat. This recipe is perfect for a special weeknight dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

12 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 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Trim, peel and halve carrots lengthwise, then cut into 3-inch-long, ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating white parts from green parts. Zest the lime, then quarter it.
2. On a baking sheet, toss carrots 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, in a small pot, melt 1 tablespoon butter over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a small bowl, combine scallion whites, white wine vinegar and a pinch of salt. Set aside to pickle. In another small bowl, whisk together sweet soy glaze, Dijon mustard, remaining ginger and a squeeze of lime juice.
5. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook until skin is golden and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Pour the sauce into the pan and turn salmon to coat evenly. Remove pan from heat.
6. Fluff rice with a fork, then stir in remaining 1 tablespoon butter and season with salt and pepper. Toss roasted carrots with lime zest to taste. Divide rice, carrots and salmon among plates. Drizzle salmon with any remaining sauce from the pan. Top with pickled scallion whites, scallion greens and sesame seeds. Add Sriracha to taste. 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 the water and cooking time according to the package instructions.

What can I use instead of sweet soy glaze?

You can make a substitute by mixing 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar. Adjust sweetness to taste.

Can I prepare this dish ahead of time?

The rice and carrots can be made ahead and reheated. The salmon is best cooked fresh for crispy skin, but leftovers can be enjoyed cold or reheated gently.