Sticky Ginger Soy Glazed Salmon with Pickled Scallions and Lime Roasted Carrots

This sticky ginger soy glazed salmon is the perfect weeknight dinner that feels special. The salmon gets a gorgeous lacquered finish from a sauce made with sweet soy glaze, Dijon mustard, fresh ginger and lime juice. It’s served alongside fluffy jasmine rice infused with ginger and butter and roasted carrots tossed with bright lime zest.

What really sets this dish apart are the pickled scallion whites and crunchy scallion greens scattered on top, along with toasted sesame seeds and a drizzle of sriracha for heat. Every bite is a balance of savory, sweet, tangy and spicy. It’s a complete meal that comes together in under an hour.

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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. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and halve carrots lengthwise, then 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 the lime, then quarter it.
2. Toss carrots on a baking sheet with a generous drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. Cover to keep warm.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, combine scallion whites, white wine vinegar and a pinch of salt in a small bowl. Set aside to pickle. In another small bowl, whisk together sweet soy glaze, Dijon mustard, remaining ginger and a squeeze of lime juice.
5. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is crispy and golden, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Pour the sauce into the pan and turn salmon to coat evenly. Remove from heat.
6. Fluff rice with a fork and stir in remaining 1 tablespoon butter. Season with salt and pepper. Toss roasted carrots with lime zest to taste. Divide rice, carrots and salmon among plates. Drizzle any remaining sauce over salmon. Top with pickled scallion whites, scallion greens and sesame seeds. Add sriracha to taste and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout, arctic char or even thick white fish fillets. Adjust cooking time as needed.

Can I make this recipe gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of sweet soy glaze and ensure your Dijon mustard is gluten-free.

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; the rice may need a splash of water to refresh.