Martha Stewart Broiled Salmon with Vegetables and Scallion Rice

Martha Stewart broiled salmon with vegetables and scallion rice is an easy sheet-pan dinner made with soy-glazed salmon, asparagus and bell peppers, ready in 25 minutes. Try this quick weeknight salmon dinner for busy evenings or spring suppers, since it all broils on one pan and cleanup stays easy.

Let the salmon sit in half the soy mixture for 10 minutes, turning it a few times, because that is when the glaze soaks in. Skip it and the fish tastes plain next to the bold, caramelized vegetables.

Martha starts the vegetables under the broiler first and only nestles the salmon in for the last 5 minutes. That timing keeps the fish moist while the skin crisps up, and the vegetables still get golden edges.

Martha Stewart Broiled Salmon with Vegetables and Scallion Rice

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

520

kcal

Soy-glazed salmon broils skin-side up until the skin turns crisp and the flesh just flakes, while the asparagus, peppers and mushrooms caramelize alongside it. Scallion rice soaks up the pan juices, so nothing goes to waste.

Ingredients

• 4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan
  

• Kosher salt and freshly ground pepper
  

• 3 tablespoons reduced-sodium soy sauce
  

• 2 tablespoons light-brown sugar
  

• 2 tablespoons unseasoned rice vinegar, plus more for rice
  

• 2 bell peppers, cut lengthwise into 1 ½-inch-thick strips
  

• 1 bunch thick asparagus (12 ounces), trimmed
  

• 8 ounces cremini or button mushrooms, halved
  

• 1 bunch scallions (about 8), trimmed
  

• 3 tablespoons vegetable oil, such as safflower
  

• Cooked rice and toasted sesame seeds, for serving
  

Directions

• Preheat and season: Preheat the broiler on high with a rack 8 inches below the element. Then season the 4 salmon fillets with salt and pepper in a dish.
• Mix the glaze: Whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar and 2 tablespoons rice vinegar in a small bowl. That sweet and salty mixture flavors both the fish and the vegetables.
• Glaze the salmon: Spoon half of the soy mixture over the fish. Let it stand for 10 minutes, turning the fillets a few times so they soak up the flavor.
• Toss the vegetables: While the fish rests, toss the peppers, asparagus, mushrooms and scallions on a rimmed baking sheet with the remaining soy mixture and 3 tablespoons vegetable oil. Then season with salt and pepper.
• Broil the vegetables: Spread the vegetables in a single layer and broil for 8 to 10 minutes. They are ready once they turn tender and golden brown in places.
• Add the salmon: Nestle the fish in among the vegetables, skin-sides up, and keep broiling for about 5 minutes. The skins should be crisp and the fish just cooked through.
• Mix the rice and serve: Chop the broiled scallions and stir half into the cooked rice, then season with a splash of vinegar. Serve the fish over the rice with the vegetables, any pan juices, the remaining scallions and toasted sesame seeds.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Is it better to broil or bake salmon?

Neither is better, but broiling is faster and it crisps the skin, which baking won't do. Martha broils it here for exactly that reason, so the salmon cooks in about 5 minutes.

How do I know when the salmon is cooked?

Insert an instant-read thermometer into the thickest part of the fillet, and it should read around 145°F. You can also press gently with a fork: the fish should give way and start to flake.

Can I use other vegetables?

Yes, the recipe adapts to the season. Try green beans in summer, broccolini in fall or thin slices of delicata squash in winter, and swap in shiitake or oyster mushrooms for the cremini.

How do I store and reheat leftovers?

Keep the rice in a separate airtight container, where it lasts up to 3 days in the fridge. The salmon and vegetables are best eaten the next day and reheat on a sheet pan under the broiler for 5 to 8 minutes.

What if the vegetables finish before the salmon?

Move the finished ones to a plate and tent them with foil while the rest keep broiling. Choosing fillets of the same thickness also helps, since they then cook through at the same time.