Lime-Glazed Salmon and Crispy Rice Salad
By Joe GitterPublished on September 14, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
¾ cup lime juice (6 limes), divided, plus lime wedges for serving6 tablespoons sugar, divided3 tablespoons fish sauce, divided2 teaspoons grated fresh ginger 1 garlic clove, minced1–2 Thai chiles, stemmed and sliced thin1 teaspoon cornstarch 4 cups cooked medium-grain rice or short-grain rice3 tablespoons vegetable oil, divided4 (6- to 8‐ounce) skin-on salmon fillets, 1 inch thick¾ teaspoon table salt, divided6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick6 ounces snap peas, strings removed and halved lengthwise1½ cups fresh Thai basil, mint, and/or cilantro leaves and stems3 scallions, sliced thin on bias¼ cup salted dry-roasted peanuts (optional)
Before You Begin
For evenly cooked salmon, buy a 1½- to 2‐pound center-cut salmon fillet and cut it up yourself. For salmon less than 1 inch thick at its thickest point, check for doneness after 8 minutes of broiling. If using wild salmon, check for doneness earlier and cook it until it registers 120 degrees.
Instructions
- Adjust oven rack 8 inches from broiler element and heat broiler. Whisk ½ cup lime juice, ¼ cup sugar, 2 tablespoons fish sauce, 2 teaspoons grated fresh ginger, 1 minced garlic clove, and 1-2 stemmed and thinly sliced Thai chiles together in bowl; set dressing aside. Whisk remaining ¼ cup lime juice, remaining 2 tablespoons sugar, remaining 1 tablespoon fish sauce, and 1 teaspoon cornstarch together in small bowl. Microwave, stirring every 30 seconds, until bubbling, thickened, and translucent, 2 to 3 minutes. Measure out and reserve 2 tablespoons thickened glaze in separate small bowl.
- Spray rimmed baking sheet with vegetable oil spray. With short edge of sheet parallel to counter, spread rice in even layer over bottom third of sheet, then brush top of rice with 2 tablespoons vegetable oil. Fold sheet of aluminum foil so it is 12 inches long by 6 inches wide. Spray foil with vegetable oil spray. Place foil in empty space on sheet, then lay 4 (6- to 8‐ounce) skin-on salmon fillets across foil leaving ¼ inch space between fillets. Pat salmon dry, sprinkle with ½ teaspoon salt, and brush with reserved 2 tablespoons glaze.
- Toss 6 ounces stemmed and sliced shiitake mushrooms with remaining 1 tablespoon vegetable oil and remaining ¼ teaspoon salt in bowl, then scatter directly on sheet around foil sling, rearranging placement of foil sling as needed and making sure ends of foil are not obscuring rice or salmon (crimp foil as needed).
- Broil until salmon is deeply browned and center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 10 to 15 minutes, rotating sheet halfway through broiling.
- Using foil as sling, transfer fish to plate; discard foil. Brush salmon with remaining glaze. If rice is not deep golden brown, return sheet to oven and broil until deep golden brown, 2 to 7 minutes longer. Break up rice into rough 2‐inch pieces using spatula and gently stir in mushrooms. Sprinkle with 6 ounces sugar snap peas, strings removed and halved lengthwise; 1½ cups fresh Thai basil; and 3 thinly sliced scallions and drizzle with half of dressing. Top with ¼ cup salted dry-roasted peanuts, if using. Serve salmon and rice with lime wedges, passing remaining dressing separately.
Time
45 minutesYield
Serves 4Ingredients
¾ cup lime juice (6 limes), divided, plus lime wedges for serving
6 tablespoons sugar, divided
3 tablespoons fish sauce, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
1–2 Thai chiles, stemmed and sliced thin
1 teaspoon cornstarch
4 cups cooked medium-grain rice or short-grain rice
3 tablespoons vegetable oil, divided
4 (6- to 8‐ounce) skin-on salmon fillets, 1 inch thick
¾ teaspoon table salt, divided
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
6 ounces snap peas, strings removed and halved lengthwise
1½ cups fresh Thai basil, mint, and/or cilantro leaves and stems
3 scallions, sliced thin on bias
¼ cup salted dry-roasted peanuts (optional)
Ingredients
¾ cup lime juice (6 limes), divided, plus lime wedges for serving
6 tablespoons sugar, divided
3 tablespoons fish sauce, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
1–2 Thai chiles, stemmed and sliced thin
1 teaspoon cornstarch
4 cups cooked medium-grain rice or short-grain rice
3 tablespoons vegetable oil, divided
4 (6- to 8‐ounce) skin-on salmon fillets, 1 inch thick
¾ teaspoon table salt, divided
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
6 ounces snap peas, strings removed and halved lengthwise
1½ cups fresh Thai basil, mint, and/or cilantro leaves and stems
3 scallions, sliced thin on bias
¼ cup salted dry-roasted peanuts (optional)
Ingredients
¾ cup lime juice (6 limes), divided, plus lime wedges for serving
6 tablespoons sugar, divided
3 tablespoons fish sauce, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
1–2 Thai chiles, stemmed and sliced thin
1 teaspoon cornstarch
4 cups cooked medium-grain rice or short-grain rice
3 tablespoons vegetable oil, divided
4 (6- to 8‐ounce) skin-on salmon fillets, 1 inch thick
¾ teaspoon table salt, divided
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
6 ounces snap peas, strings removed and halved lengthwise
1½ cups fresh Thai basil, mint, and/or cilantro leaves and stems
3 scallions, sliced thin on bias
¼ cup salted dry-roasted peanuts (optional)
Why This Recipe Works
If you’ve tried to glaze salmon only to have the glaze slide right off and burn, this recipe will show you how to do it right. Inspired by the crispy rice salads of Thailand and Laos, this recipe features a delightful interplay of flavors and textures. A fragrant chile-lime dressing is used as both a drizzling sauce and, when thickened with cornstarch, a glaze for the salmon. Starting with cooked rice and giving it a spin under the broiler ensures that it has a satisfyingly crispy texture.
Before You Begin
For evenly cooked salmon, buy a 1½- to 2‐pound center-cut salmon fillet and cut it up yourself. For salmon less than 1 inch thick at its thickest point, check for doneness after 8 minutes of broiling. If using wild salmon, check for doneness earlier and cook it until it registers 120 degrees.
Instructions
- Adjust oven rack 8 inches from broiler element and heat broiler. Whisk ½ cup lime juice, ¼ cup sugar, 2 tablespoons fish sauce, 2 teaspoons grated fresh ginger, 1 minced garlic clove, and 1-2 stemmed and thinly sliced Thai chiles together in bowl; set dressing aside. Whisk remaining ¼ cup lime juice, remaining 2 tablespoons sugar, remaining 1 tablespoon fish sauce, and 1 teaspoon cornstarch together in small bowl. Microwave, stirring every 30 seconds, until bubbling, thickened, and translucent, 2 to 3 minutes. Measure out and reserve 2 tablespoons thickened glaze in separate small bowl.
- Spray rimmed baking sheet with vegetable oil spray. With short edge of sheet parallel to counter, spread rice in even layer over bottom third of sheet, then brush top of rice with 2 tablespoons vegetable oil. Fold sheet of aluminum foil so it is 12 inches long by 6 inches wide. Spray foil with vegetable oil spray. Place foil in empty space on sheet, then lay 4 (6- to 8‐ounce) skin-on salmon fillets across foil leaving ¼ inch space between fillets. Pat salmon dry, sprinkle with ½ teaspoon salt, and brush with reserved 2 tablespoons glaze.
- Toss 6 ounces stemmed and sliced shiitake mushrooms with remaining 1 tablespoon vegetable oil and remaining ¼ teaspoon salt in bowl, then scatter directly on sheet around foil sling, rearranging placement of foil sling as needed and making sure ends of foil are not obscuring rice or salmon (crimp foil as needed).
- Broil until salmon is deeply browned and center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 10 to 15 minutes, rotating sheet halfway through broiling.
- Using foil as sling, transfer fish to plate; discard foil. Brush salmon with remaining glaze. If rice is not deep golden brown, return sheet to oven and broil until deep golden brown, 2 to 7 minutes longer. Break up rice into rough 2‐inch pieces using spatula and gently stir in mushrooms. Sprinkle with 6 ounces sugar snap peas, strings removed and halved lengthwise; 1½ cups fresh Thai basil; and 3 thinly sliced scallions and drizzle with half of dressing. Top with ¼ cup salted dry-roasted peanuts, if using. Serve salmon and rice with lime wedges, passing remaining dressing separately.
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