Sweet and Spicy Soy-Glazed Salmon with Jasmine Rice and Pickled Cucumber

This soy-glazed salmon recipe is a perfect balance of sweet and spicy flavors. The salmon is brushed with a sweet soy glaze and sprinkled with Korean chili flakes before roasting, then glazed again for a caramelized finish. Served over fluffy jasmine rice with chili-roasted green beans and tangy pickled cucumber, it’s a complete meal that’s both elegant and easy to prepare.

The finishing touch is a drizzle of sweet and hot apricot-sriracha mayo, which adds a creamy kick. With a sprinkle of sesame seeds, this dish is sure to become a weeknight 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 Skin-on 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Line a baking sheet with foil and lightly oil. Wash and dry produce. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
2. In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside to pickle.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add 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 rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat salmon dry with paper towels. Place skin sides down on one side of prepared baking sheet; brush tops with half the sweet soy glaze (you’ll use the rest in Step 6) and season with a pinch of chili flakes. (For 4 servings, arrange salmon across entire sheet.) Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, pepper and as many remaining chili flakes as you like. (For 4, use a second baking sheet.) Roast on top rack for 8 minutes. (For 4, roast green beans on top rack and salmon on middle rack.)
5. Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, remaining garlic powder, 1 tsp water (2 tsp for 4 servings) and a pinch of salt.
6. Once salmon has roasted for 8 minutes, remove sheet from oven; carefully brush salmon with remaining sweet soy glaze. Return to oven and roast until glaze is tacky, salmon is cooked through and green beans are tender, 2-4 minutes more. TIP: If salmon is done before green beans, remove from sheet and continue roasting green beans.
7. Fluff rice with a fork; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. Divide rice between bowls. Top with salmon, green beans and pickled cucumber (draining first). Drizzle salmon and green beans with aioli; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve. ***Salmon is fully cooked when internal temperature reaches 145°F.***

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?

You can make a quick substitute by mixing 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar.

Can I make this recipe gluten-free?

Yes, use tamari instead of sweet soy glaze and ensure all other ingredients are gluten-free.