Grilled Salmon Over Rice Recipe

Make the Marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp honey, minced garlic, grated ginger, 1 tsp salt and 1 tsp black pepper until combined and slightly emulsified.

Marinate the Salmon

Pat salmon fillets dry with paper towel. Place fillets in a shallow dish or resealable bag and pour half of the marinade over them, reserving the other half for basting/finishing. Ensure all fillets are coated. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour for delicate texture).

Preheat Grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Grill the Salmon

Remove salmon from refrigerator and let sit 5 minutes while the grill comes to temperature. Place fillets skin-side down on the hot grill. Cook with lid closed (if using a grill) for 4–6 minutes depending on thickness. Use a wide spatula to flip gently and cook flesh-side for an additional 2–4 minutes until internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium, or until flakes easily with a fork. During the last minute, brush the reserved marinade over the fillets and let it set briefly (do not pour raw marinade over fish earlier). Remove salmon and let rest 2–3 minutes.

Rinse 1.5 cups rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 2.25 cups water, 1/2 tsp salt and 1 tsp butter or oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

If using steamed vegetables, quickly steam or blanch until bright and just tender (2–4 minutes), then toss with a pinch of salt.

Divide the cooked rice among 4 plates or shallow bowls. Place one grilled salmon fillet on top of each portion of rice.

Spoon any juices from the resting salmon over the fish and rice, sprinkle with sliced green onions and toasted sesame seeds. Serve with a lemon wedge on the side for squeezing.