Sticky Ginger Salmon and Rice PanSticky Ginger Salmon and Rice Pan
Why this pan earns a repeat spot.
What to pull from the fridge and pantry.
This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.
- 1 1/4 pounds salmon fillet, cut into 4 pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 1 small yellow onion, finely chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 1/4 cups jasmine rice, rinsed
- 2 1/4 cups chicken or vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 cup frozen peas
- 3 scallions, sliced
- 1 teaspoon toasted sesame oil
Cook in stages, then bring it together.
- Season salmon with salt and pepper.
- Heat oil in a deep skillet over medium heat. Cook onion for 4 minutes until softened, then stir in ginger and garlic for 30 seconds.
- Add rice and stir for 1 minute. Pour in broth, soy sauce, and honey. Bring to a simmer.
- Nestle salmon pieces on top of the rice. Cover, reduce heat to low, and cook for 16 to 18 minutes until rice is tender and salmon flakes easily.
- Scatter peas over the skillet for the final 3 minutes of cooking.
- Finish with scallions and sesame oil before serving.
Helpful tweaks for busy nights.
- Skin-on salmon is fine; remove skin after cooking if your family prefers.
- Swap peas for finely chopped snap peas or edamame.
- This recipe works best in a skillet with a tight-fitting lid.
