Zingy Mustard Soy Salmon
with Pickled Scallions, Ginger Rice & Citrus Carrots
- Sesame
- Fish
- Milk
Fishing for a delicious, sea-faring meal? We’ve got just the thing: crispy salmon fillets drizzled with an ultra-flavorful sauce. In it, there’s sweet soy glaze, Dijon mustard, lime juice, and minced ginger. On the side, there’s roasted carrots tossed with lime zest and ginger-scented jasmine rice. The salmon is finished with a scattering of pickled scallion whites, crunchy scallion greens, and toasted sesame seeds. We think it’s safe to say you’ll fall for this dish hook, line, and sinker!
Ingredients
12 ounce
Carrot
½ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
8 tablespoon
Teriyaki Sauce
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Lime
2 unit
Scallions
1 teaspoon
Sriracha
1 thumb
Ginger
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and halve carrots lengthwise; 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 and quarter lime.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. Cover to keep warm.
• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. • In a separate small bowl, combine teriyaki sauce, remaining ginger, a squeeze of lime juice, and sriracha to taste.
• Pat salmon* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Transfer salmon to a plate. Return pan to medium-high heat and add sauce. Bring to a boil and cook until reduced by half, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings).
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Toss carrots with lime zest to taste. • Divide rice, carrots, and salmon between plates; drizzle salmon with sauce. Top with pickled scallion whites (draining first). Garnish with scallion greens. Top with as many sesame seeds as you like and any remaining sriracha to taste. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the zingy mustard soy glaze, with some calling it "out of this world delicious" and a "flavorbomb" 🍲.
- Ease of prep: Customers found this meal quick and easy to prepare, with several mentioning it was their first time successfully cooking salmon.
- Suggestions: Consider air frying the salmon for easier cleanup; some preferred less sauce or mixing sriracha into the glaze.
- Portions: Several noted the salmon portions were on the small side; a few wished for more rice or vegetables.
- Texture: Some found the pickled scallions added a nice crunch, while others felt they could be skipped.
Reviews from our home cooks
I really liked the use of the lime zest with the carrots. The Ponzu sauce and pickled scallions on the salmon was delicious. All the items of this recipe works so well together. Really enjoyed the fact that it was so easy to prepare as well.
The mustard soy glaze on the salmon was delicious and I always love roasted carrots. I'm just ok with the rice. I'm Asian I I always buy jasmine rice and we don't need to add butter on jasmine rice and it's better. I will just use my own concoction of jasmine rice which is keep it plain and simple. I did like the picked onion. It complements the flavor of the salmon and glaze.
Overall a very tasty meal. It was nice to receive a good amount of carrots and the salmon adopted the mustard soy flavor better than I had anticipated
A great combination of flavors for the Zingy Mustard Soy Salmon -- pickled scallions, Ginger Rice, and Citrus Carrots!
This might be my absolute favorite. The mustard soy with the pickled scallions, had us licking our lips for more. Thank you!!
The dish was overall good, but the salmon sauce was a bit sweet/ bland for being a "mustard soy" glaze. i would've added more dijon if i weren't out of it from my fridge. also, the portion was the smallest i've had from hellofresh. a couple more carrots or a slightly larger rice pouch would have been nice.
This was delicious! We loved the carrots with lime zest and the pickled scallions, which added subtle but wonderful added flavor. The sauce was delicious on the salmon and rice.
Delicious flavor combinations and textures! A little labor intensive, but absolutely worth it, for a restaurant quality dish! Loved the brightness of the lime, pickled scallions and ginger with the sweet soy glaze and roasted carrots. Definitely a favorite!
Probably the best salmon dish I've ever made...and I've made a LOT of salmon. The mix of the mustard soy sauce drizzled with the sriracha was killer!!! Definitely looking forward to making this again.
Great meal & appreciated learning how to pickle the scallions...the salmon and roasted carrots were delicious; overall the flavors worked together so well!!
