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Fish, East Asian

Salmon with butter soy sauce and rice

Salmon with butter soy sauce and rice is a seared salmon fillet deglazed with butter, garlic, and soy sauce, served with golden mushrooms and rice. For 4 people, it takes 25 minutes, very easy, for €4.90 per person. The key is spooning the melted butter over the salmon at the end so it turns glossy and fragrant.

A salmon fillet seared in butter, deglazed with soy sauce, with golden mushrooms, that's a restaurant dinner in twenty minutes.

Salmon with butter soy sauce and rice
Total time
25 min
Difficulty
Very easy
Cost per person
€4.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The salmon cooks in the pan with crisp skin underneath and a tender, rosy inside. The soy sauce and honey caramelize slightly against the hot butter, and the garlic flavors everything without ever taking over. The golden mushrooms add bite and a light grilled taste that balances the sweet and salty glaze.

This is the kind of dish you make on a weeknight when you want something that looks fussed over without actually being fussy. Kids usually go for the rice soaked in sauce, and adults appreciate salmon that's cooked through without drying out. It also works for guests, since it comes together so fast at the last minute.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • Button mushrooms 300 g
  • Garlic 2 cloves
  • Lemon 1

Dairy

  • Butter 40 g

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Honeyoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Soy, Gluten

The step by step recipe

  1. Cook the rice in salted water, then drain it. 11 min

    Basmati rice works great here too.

  2. Slice the mushrooms and sear them in the oil over high heat for five minutes, then set them aside. 5 min

    Don't stir them for the first few minutes, they need to brown.

  3. Sear the salmon fillets four minutes skin side down, then flip them for two minutes. 6 min

    Let the skin crisp up well before flipping.

  4. Lower the heat, add the butter, crushed garlic, soy sauce, and honey, and spoon it over the salmon. 2 min

    The butter should foam without turning black.

  5. Put the mushrooms back in the pan with the lemon and pepper. 1 min

    Add the lemon off the heat so it stays fresh.

  6. Serve the salmon over the rice, topped with the sauce.

    Spoon the remaining pan juices over the rice.

Our tips to get it right

  • Take the salmon out of the fridge ten minutes before cooking so it cooks more evenly all the way through.
  • Pat the salmon skin dry with a paper towel before searing it, it will crisp up much better.
  • Prep all your ingredients before you start, this recipe moves fast once it's in the pan, and you won't have time to mince garlic halfway through.

The variations

  • Swap the salmon for cod or pollock, adjusting the cooking time to the thickness of the fish.
  • For a vegetarian version, replace the salmon with firm tofu seared the same way, using the same butter and sauce.
  • To save time, use pre-cooked rice and skip the mushroom step, the dish still works with just the salmon and sauce.

What to serve it with

  • Steamed edamame with a little salt
  • Japanese style cucumber salad
  • Green tea or lemon water

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat gently in a pan or in the microwave at low power so the salmon doesn't dry out. Freezing isn't recommended, cooked salmon loses its texture once thawed.

Questions about this dish

Can you make this dish ahead of time?

You can slice the mushrooms and mix the soy sauce and honey glaze in advance. Sear the salmon right before serving though, it tastes much better hot and freshly cooked.

What type of rice works best here?

Plain short grain or long grain rice works well. Basmati rice is also a good option and adds a lighter, different aroma.

How do you know when the salmon is cooked through?

The flesh should turn light pink and flake easily with a fork. For a standard fillet, count about four minutes skin side down and two minutes on the other side.

Can you substitute the honey in the sauce?

Yes, brown sugar or maple syrup give a similar result. What matters is having a touch of sweetness to balance the salty soy sauce.

How long does it take to make a salmon with butter soy sauce and rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a salmon with butter soy sauce and rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon with butter soy sauce and rice cost?

About €4.90 per serving, or €19.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, soy, gluten. Always check the labels of the products you buy.

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