Baked Ginger-Soy Glazed Salmon with Scallion Rice
Oven-baked salmon fillets brushed with a savory ginger-soy glaze served alongside fluffy scallion-infused jasmine rice. This asian-inspired seafood ready in about 30 minutes pairs each salmon fillets, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, 6 oz each salmon fillets
- 3 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 2 tbsp honey
- 2, minced garlic cloves
- 1 cup, uncooked jasmine rice
- 1 1/2 cups water
- 3, thinly sliced scallions
- 1 tsp sesame oil
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves until combined.
- Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the ginger-soy glaze.
- Step 3: Bake salmon for 12-15 minutes, until the flesh flakes easily with a fork and glaze is caramelized.
- Step 4: While salmon bakes, rinse 1 cup jasmine rice under cold water. Combine rice with 1 1/2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed.
- Step 5: Remove rice from heat, stir in 3 thinly sliced scallions, 1 tsp sesame oil, and 1/4 tsp black pepper, fluffing gently with a fork before plating with salmon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Ginger-Soy Glazed Salmon with Scallion Rice take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Ginger-Soy Glazed Salmon with Scallion Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep each salmon fillets from drying out.
Can I substitute ingredients in Baked Ginger-Soy Glazed Salmon with Scallion Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Ginger-Soy Glazed Salmon with Scallion Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Ginger-Soy Glazed Salmon with Scallion Rice?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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