Description
Oven-baked salmon fillets served over fluffy jasmine rice and drizzled with a spicy garlic butter sauce — a quick, protein-packed dinner with bold Asian-inspired flavors.
Ingredients
Units
Scale
- 2 salmon fillets
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp dried parsley or furikake (optional)
- 1 cup jasmine or sushi rice
- 2 cups water
- Pinch of salt
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 tbsp sriracha or hot sauce of choice
- 1 tsp soy sauce
- 1/2 tsp honey or sugar (optional, to balance heat)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika. Sprinkle parsley or furikake if using.
- Bake for 12–15 minutes or until salmon flakes easily with a fork.
- Meanwhile, rinse rice thoroughly under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to low. Cook for 15 minutes, then let sit off heat for 5 more minutes. Fluff with a fork.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
- Stir in sriracha, soy sauce, and honey. Simmer for 1 minute, then remove from heat.
- To serve, plate steamed rice, top with baked salmon slices, and drizzle with spicy garlic butter sauce. Garnish with herbs or furikake.
Notes
- Adjust the level of sriracha to control heat intensity.
- For crispier salmon edges, broil for the last 2 minutes.
- Leftovers can be stored and reheated for meal prep.
- Furikake adds a great umami flavor if available.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
