Glazed Salmon with Spinach and Rice

Pro tips

• Pat salmon dry before applying glaze so the oyster sauce adheres and caramelizes rather than steaming off.
• Cook rice while preparing salmon to time everything for a single plate-up; use a rice cooker for hands-off timing.
• Don't overcook salmon—pull it from heat at 140°F internal temp; carryover cooking brings it to 145°F while it rests 2 minutes.
• Brush glaze in the last 2–3 minutes of cooking to prevent burning; oyster sauce sugars char easily at high heat.

Substitutions

• oyster sauce → soy sauce (reduce added salt; less sweet)
• spinach → bok choy or gai lan (same steaming time)
• white rice → jasmine, brown rice, or cauliflower rice (adjust cooking time)
• sesame seeds → sliced scallions or crushed peanuts (for garnish and texture)

Storage & make-ahead

Store cooked salmon, spinach, and rice in separate airtight containers up to 3 days; reheat salmon gently in a 350°F oven for 5 minutes.

Can I use frozen salmon for this recipe?

Yes. Thaw vacuum-sealed salmon in the refrigerator overnight, pat dry before glazing, and cook as directed.

How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

What can I substitute for oyster sauce?

Use soy sauce (reduce salt), hoisin sauce (slightly sweeter), or tamari for a gluten-free option.

Can I make this ahead?

Cook components separately and store in airtight containers up to 3 days; reheat salmon gently in a 350°F oven for 5 minutes to avoid drying out.

Is this recipe scalable?

Yes. Use the same glaze ratio per 6 oz filet and adjust spinach and rice portions to match the number of servings.