Pan-Seared Salmon with Ginger Lime Sauce, Scallion Rice and Roasted Broccoli

This vibrant salmon dish brings together the bright flavors of ginger and lime in a quick pan sauce that perfectly complements tender, flaky fish. Served over buttery scallion rice and alongside crispy roasted broccoli, it’s a complete meal that feels special enough for company but simple enough for a busy weeknight.

The secret to this recipe is building layers of flavor: sear the salmon until golden, then deglaze the pan with a gingery lime sauce that comes together in minutes. A sprinkle of fresh chili adds customizable heat, while the scallion rice and roasted broccoli round out the plate with texture and color.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView 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 your oven to 425°F. Cut the broccoli into small florets, toss with a drizzle of oil, salt and pepper and spread on a baking sheet. Roast for 15-18 minutes until tender and lightly browned.
2. While the broccoli roasts, rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 1 cup of 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.
3. Thinly slice the scallions, separating the white and light green parts from the dark green tops. Grate the ginger (about 1 teaspoon). Zest and juice the lime. Thinly slice the chili pepper into rings (remove seeds for less heat).
4. Pat the salmon dry and season both sides with salt and pepper. Heat a nonstick skillet over medium-high heat with a drizzle of oil. Place the salmon skin-side down (if skin-on) and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes for medium doneness. Transfer salmon to a plate.
5. Reduce heat to medium. Add the white parts of the scallions and grated ginger to the skillet; cook for 30 seconds until fragrant. Add the seafood stock concentrate, lime juice and 2 tablespoons of water. Stir, scraping up any browned bits and simmer for 1 minute until slightly thickened.
6. Fluff the cooked rice with a fork and stir in the dark green scallion tops and a pat of butter (optional).
7. Return the salmon to the skillet, spoon the sauce over the top and sprinkle with lime zest and chili slices to taste. Serve the salmon with the scallion rice and roasted broccoli.
8. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod, halibut or trout. Adjust cooking time based on thickness.

How do I store leftovers?

Store salmon, rice and broccoli separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Can I make this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your seafood stock concentrate is certified gluten-free if needed.