Sweet and Spicy Soy-Glazed Salmon with Jasmine Rice and Chili Green Beans

This sweet and spicy soy-glazed salmon is a flavor-packed dinner that comes together quickly. The salmon is brushed with a sweet soy glaze and sprinkled with Korean chili flakes before roasting, then glazed again for a beautiful caramelized finish. Served over fluffy jasmine rice with garlic-chili green beans and tangy pickled cucumbers, every bite is a balance of sweet, spicy and tangy.

To top it all off, a creamy apricot-sriracha aioli adds a final layer of sweet heat. This dish is perfect for a weeknight meal that feels special without the fuss. With its vibrant colors and bold flavors, it’s sure to become a new favorite.

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Ingredients

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Halve the cucumber lengthwise, then slice crosswise into half-moons. Trim and thinly slice the scallions, separating the white parts from the green. Trim the green beans if needed.
2. In a small bowl, combine the cucumber slices, rice wine vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to pickle while you prepare the rest of the dish.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 1 minute. Add the jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
4. Pat the salmon dry with paper towels. Place the salmon skin-side down on one side of the prepared baking sheet. Brush the tops with half of the sweet soy glaze (reserve the rest for later) and sprinkle with a pinch of Korean chili flakes. On the empty side of the sheet, toss the green beans with a drizzle of oil, half of the garlic powder, salt, pepper and as many remaining chili flakes as you like. Roast on the top rack for 8 minutes.
5. While the salmon and green beans roast, make the aioli: In a small bowl, combine the mayonnaise, apricot jam, Sriracha, remaining garlic powder, 1 teaspoon water and a pinch of salt. Stir until smooth.
6. After 8 minutes, remove the baking sheet from the oven. Carefully brush the salmon with the remaining sweet soy glaze. Return to the oven and roast until the glaze is tacky, the salmon is cooked through and the green beans are tender, 2-4 minutes more. (If the salmon finishes before the green beans, remove it from the sheet and continue roasting the green beans.)
7. Fluff the cooked rice with a fork and stir in half of the scallion greens and 1 tablespoon butter. Season with salt and pepper to taste. Divide the rice among bowls. Top with the salmon, green beans and pickled cucumbers (drain first). Drizzle the aioli over the salmon and green beans. Sprinkle with the remaining scallion greens and sesame seeds. Serve immediately.

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 apricot jam?

You can substitute apricot jam with peach jam, orange marmalade or honey for a different sweetness.

How do I know when the salmon is fully cooked?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).