Soy-Glazed Salmon with Pickled Scallions and Ginger Rice

This soy-glazed salmon is a quick and flavorful dinner that brings together sweet, tangy and savory elements. The salmon fillets are pan-seared until crispy-skinned, then coated in a sauce made with sweet soy glaze, Dijon mustard, fresh ginger and lime juice.

On the side, roasted carrots are tossed with lime zest for brightness and jasmine rice is cooked with ginger and butter. A topping of pickled scallion whites, crunchy greens and toasted sesame seeds adds texture and a pop of flavor. It’s a balanced, satisfying meal that comes together in about 40 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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, ¾ cup water (1½ 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 fish?

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

What can I use instead of sweet soy glaze?

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

How do I store leftovers?

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