Crispy Salmon with Mustard Soy Glaze, Pickled Scallions and Ginger Rice

This vibrant salmon dish brings together crispy, pan-seared fillets with an ultra-flavorful sauce made from sweet soy glaze, Dijon mustard, fresh lime juice and a hint of ginger. The salmon is topped with pickled scallion whites, crunchy green scallion rings and toasted sesame seeds for a delightful contrast of textures.

On the side, you’ll find roasted carrots tossed with lime zest and a fragrant ginger-infused jasmine rice. Every element comes together quickly, making this an ideal meal for a busy weeknight when you crave something special without spending hours in the kitchen.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel carrots and cut into 1/4-inch-thick sticks. Zest the lime, then juice it. Set zest and juice aside separately.
3. Toss carrots with half the lime zest, a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15-20 minutes until tender and lightly browned.
4. Meanwhile, in a small pot, combine 1/2 cup jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in remaining lime zest and a pinch of grated ginger (from the ginger thumb).
5. Thinly slice scallions, separating white and green parts. In a small bowl, combine white scallion slices with white wine vinegar and a pinch of salt. Set aside to quick-pickle.
6. In another small bowl, whisk together sweet soy glaze, Dijon mustard, sriracha, lime juice (about 1 tbsp) and a teaspoon of grated ginger. Set aside.
7. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
8. Heat a non-stick skillet over medium-high heat with a drizzle of oil. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes for medium doneness (or to your preference).
9. Pour the sauce into the skillet with the salmon. Let it bubble for 30 seconds, spooning sauce over the fillets. Remove from heat.
10. To serve, divide ginger rice and roasted carrots between plates. Top with salmon fillets, drizzle with remaining sauce from the pan. Garnish with pickled scallion whites, scallion greens and toasted sesame seeds.

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 directions.

Can I make this dish ahead of time?

The components are best enjoyed fresh, but you can prepare the pickled scallions and sauce up to a day in advance. Reheat the rice and carrots gently before serving.

Is there a substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.