Description
A quick, healthy, and restaurant-quality dinner featuring seared salmon with a sweet and savory honey-soy glaze, served over short-grain rice with sesame seeds and scallions.
Ingredients
Scale
- 1.5 lbs salmon fillets (center-cut)
- 2 tablespoons neutral oil (avocado or vegetable)
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon toasted sesame oil
- 1 cup short-grain rice (sushi rice)
- 1.25 cups water (for rice)
- 1 tablespoon sesame seeds (toasted)
- 2–3 stalks scallions (thinly sliced)
- Salt and pepper to taste
- Optional: Avocado slices, cucumber ribbons, edamame, pickled ginger
Instructions
- Rinse 1 cup of short-grain rice under cold water until clear. Add to a rice cooker or saucepan with 1.25 cups of water. Cook according to package instructions or simmer covered for 15 minutes, then let sit for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until the honey is dissolved. Taste and adjust if necessary.
- Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat neutral oil in a non-stick skillet or cast iron pan over medium-high heat until shimmering.
- Place salmon fillets skin-side down (or presentation-side down) in the pan. Press gently to prevent curling. Cook undisturbed for 4-5 minutes until a golden crust forms.
- Flip the fillets carefully. Reduce heat to medium-low.
- Pour the glaze over the salmon. Spoon sauce over the tops. Cover and cook for 2-3 minutes until the salmon reaches an internal temperature of 145°F (63°C) and the sauce has thickened.
- Divide cooked rice among four bowls. Place a glazed salmon fillet on top of each bowl.
- Drizzle remaining sauce from the pan over the fish. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.
Notes
Pat the salmon dry before cooking to ensure a good sear. Toast sesame seeds in a dry pan for 2 minutes for better flavor. Use a thermometer to check doneness (145°F). Do not overcook the salmon. Rice should be rinsed to remove excess starch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with 1 cup
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: salmon, rice bowl, asian glazed salmon, quick dinner, healthy seafood, sesame scallions, 15 minute meals, weeknight dinner