Ginger-Soy Glazed Salmon with Scallion Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried salmon fillets glazed with a savory ginger-soy sauce served over fluffy scallion-infused jasmine rice. This asian-inspired seafood ready in about 35 minutes pairs salmon fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a saucepan, cover, and bring to a boil over high heat. Reduce to low, simmer covered for 15 minutes until water is absorbed. Remove from heat and let sit 5 minutes.
  2. Step 2: Meanwhile, pat dry 2 salmon fillets and season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook 4-5 minutes until skin is crisp and edges are golden. Flip and cook another 3 minutes until cooked through.
  4. Step 4: In a small bowl, whisk together 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar.
  5. Step 5: Pour the ginger-soy glaze over the salmon in the skillet and cook for 1-2 minutes, spooning sauce over the fish until sticky and aromatic.
  6. Step 6: Fluff the cooked rice with a fork and stir in 3 thinly sliced scallions. Serve salmon atop scallion rice, drizzling with remaining glaze from the pan.

Frequently asked questions

How long does Ginger-Soy Glazed Salmon with Scallion Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Ginger-Soy Glazed Salmon with Scallion Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in 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 Ginger-Soy Glazed Salmon with Scallion Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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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