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

This salmon dish brings together crispy-skinned fillets and a bold, tangy glaze made with teriyaki sauce, Dijon mustard, lime juice and fresh ginger. The glaze is balanced by sweet roasted carrots tossed with lime zest and a side of fragrant ginger jasmine rice.

To finish, the salmon is topped with quick-pickled scallion whites, crunchy scallion greens and toasted sesame seeds. It’s a vibrant, satisfying meal that comes together in under an hour.

Log in to save recipes and build weekly shopping lists.

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

8 tablespoon Teriyaki SauceView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with 1 tbsp melted butter, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes.
3. Meanwhile, in a small saucepan, combine 1 cup water, ½ cup jasmine rice 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.
4. While rice cooks, prepare the pickled scallions: Thinly slice scallions, separating whites and greens. In a small bowl, combine scallion whites, white wine vinegar and a pinch of salt. Set aside.
5. Make the glaze: In a small bowl, whisk together teriyaki sauce, juice of half the lime, 1 tsp grated ginger and sriracha (if using).
6. Heat a large oven-safe skillet over medium-high heat. Add cooking oil. Season salmon fillets with salt and pepper. Place skin-side down in the skillet. Cook until skin is crispy, about 4 minutes. Flip and cook 1 minute more.
7. Pour the glaze over the salmon. Transfer the skillet to the oven and roast until salmon is cooked through, about 5-7 minutes, depending on thickness.
8. While salmon roasts, zest the remaining lime half and stir into the cooked rice. Add 1 tbsp butter and fluff again.
9. Remove carrots from oven. Toss with lime juice from the zested half and a pinch of salt.
10. Toast sesame seeds in a dry small skillet over medium heat until golden, about 2 minutes.
11. To serve, divide ginger rice and roasted carrots between plates. Top with salmon fillets. Drizzle any remaining glaze from the skillet over the salmon. Garnish with pickled scallion whites, scallion greens and toasted sesame seeds.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of teriyaki sauce?

You can make a quick substitute by mixing equal parts soy sauce and honey or brown sugar, with a splash of rice vinegar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.