Crispy Soy-Glazed Salmon with Ginger Rice and Lime Carrots

This dish brings together the best of savory, tangy and spicy flavors in one satisfying plate. The salmon gets a gorgeous crispy skin and a glossy glaze made from soy, mustard and ginger, while the rice is infused with fresh ginger and butter for a fragrant base. Roasted carrots are brightened with lime zest and quick-pickled scallions add a pop of acidity. A drizzle of Sriracha and a squeeze of lime finish it all off with a kick.

It’s a restaurant-quality meal that comes together in about 40 minutes, perfect for a weeknight dinner that feels special. The ingredients are simple, but the combination is anything but.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve carrots lengthwise; cut into 3-inch-long, ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Cover to keep warm.
3. Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sweet soy glaze, mustard, remaining ginger and a squeeze of lime juice.
5. Pat salmon dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Add sauce to pan; turn salmon to thoroughly coat. Remove pan from heat.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss carrots with lime zest to taste. Divide rice, carrots and salmon between plates; drizzle salmon with any remaining sauce. Top with pickled scallion whites, scallion greens and sesame seeds. Drizzle with as much Sriracha as you like. 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 cooking time and water ratio according to package instructions.

Can I make this dish ahead of time?

The components are best enjoyed fresh, but you can prep the carrots and sauce in advance. Reheat gently to avoid overcooking the salmon.

Is there a substitute for white wine vinegar?

Rice vinegar or apple cider vinegar work well as substitutes for pickling the scallions.