Soy-Glazed Salmon with Rice
plus Chili-Roasted Green Beans, Pickled Cukes & Sweet Heat Aioli
- Fish
- Sesame
- Soy
- Wheat
- Eggs
- Milk
Fishing for dinner ideas? This rich, flaky salmon stands up to a triple sweet-hot treatment. First up, a brush of sweet soy glaze and a sprinkle of Korean chili flakes before roasting. Then, another layer of sweet soy glaze near the end of roasting for a beautiful caramelized finish. And finally, a drizzle of sweet + hot apricot-sriracha mayo over top. The salmon is served over a bed of jasmine rice with garlic-chili green beans plus tangy pickled cukes. With a sprinkle of sesame seeds, you can say: Ba-bye boring weeknight din-din! Hello sweet hot thing!
Ingredients
1 unit
Mini Cucumber
2 unit
Scallions
6 ounce
Green Beans
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
10 ounce
Salmon
(Contains: Fish)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Apricot Jam
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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.
• In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 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.
• 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.)
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious soy glaze and sweet-spicy aioli, with some finding it restaurant-quality delicious 🍲.
- Ease of prep: Most found it quick and easy to make, though a few noted it was more time-consuming than expected.
- Suggestions: Consider reducing sweetness by using less glaze or aioli; some preferred pan-searing the salmon for crispier skin.
- Leftovers: Several mentioned it reheated well the next day, with flavors melding nicely.
- Portions: Some wished for larger salmon pieces or more vegetables, especially green beans.
Reviews from our home cooks
Salmon and green beans are perfect plus the fresh cucumber marinated in rice vinegar is a favorite. I am getting used to using chili pepper flakes and sriracha as seasoning. This is an easy to make, delicious dinner.
This was AMAZING! Loved the pickled cucumber side, the rice, and the salmon was so good! The soy glaze and the drizzle on top were delightful. The whole family loved it!
The salmon was super fresh and tasty, I loved the roasted green beans with it. I had some leftover ginger rice and used that instead and it gave the whole thing even more flavor! I pretty much love anything with pickled veg
The salmon was the star. We just blanched the green beans, sliced the cucumber and cooked the salmon in a pan with a small drizzle of avocado oil to save on time, leave the oven off on a blazing hot day, and to make the meal a little healthier. Not everything needs to bake in the oven, drown in sauce and be pickled. Glaze on the salmon was perfect.
One of the best recipes I've had on HelloFresh, everything from the fresh pickled cucumbers to the sweet soy glaze on the salmon and the roasted asparagus, such an amazing meal with the premium price!
Salmon was very good. I like it when the recipe calls for baking the salmon in the oven instead of on the stovetop. Besides being easier to juggle all the cooking ingredients, I just feel like I get the timing better when I follow the baking instructions in the oven vs guessing the right time (and when to flip it) on the stovetop.
The flavors were delicious and fresh tasting. The ingredients are fresh and the salmon was tender. The pickled cucumbers are so simple but elevate the dish
The whole flavor profile worked well together with all of the items. My boyfriend was hesitant to bake the salmon instead of pan sear it but he said, "Add this to the favorites!"
This was a fantastic dish. The salmon was tender and no bones. The sauce was divine. I did not add too much hot sauce
I didn't use all of the soy-glaze because we're trying to cut down on sugar. It tasted great! Also we steamed the green beans instead of roasting them. The beans were so fresh and tasty.
