Korean Soy-Glazed Salmon

Pan-seared salmon fillets brushed with a savory garlic-soy glaze, served alongside jasmine rice and sautéed zucchini and carrots.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy
• Cost: $5.25/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• savory
• sweet
• healthy

Ingredients

• 2 pound salmon fillets (skinless, cut into 6 portions)
• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 2 zucchinis (medium, sliced into half-moons)
• 2 carrots (medium, thinly sliced)
• 0.25 cup soy sauce (low-sodium)
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil (toasted)
• 1 tablespoon vegetable oil
• 3 clove garlic (minced)
• 0.5 teaspoon salt

Instructions

1. Combine jasmine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes.
2. In a small bowl, whisk together low-sodium soy sauce, brown sugar, sesame oil, and minced garlic until sugar dissolves.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add sliced carrots and zucchini, cooking for 4 minutes until crisp-tender. Transfer vegetables to a side plate.
4. Place salmon fillets into the same skillet and sear for 3 to 4 minutes on the first side until golden.
5. Flip salmon, pour in the soy glaze mixture, and spoon sauce over fish for 3 minutes until salmon flakes easily with a fork and reaches 145°F.
6. Serve the glazed salmon immediately over fluffy jasmine rice with the sautéed vegetables on the side.

Notes

Best enjoyed freshly cooked while the salmon remains flaky and the glaze is warm.

Nutrition (per serving)

• Calories: 547
• Protein: 36.3 g
• Carbohydrates: 47.9 g
• Fat: 24.6 g
• Fiber: 1.4 g
• Sodium: 918 mg
• Saturated Fat: 4 g
• Sugar: 6.7 g
• Cholesterol: 87 mg