Honey-Soy Glazed Salmon with Ginger Scallion Rice
Pan-fried salmon glazed with a sweet and savory honey-soy sauce, served over fragrant ginger scallion-infused rice. This asian-inspired seafood ready in about 30 minutes pairs salmon fillets, 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.
Ingredients
- 2 pieces (6 oz each) salmon fillets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp, grated fresh ginger
- 3 stalks, thinly sliced scallions
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear; combine with 1 1/4 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- Step 2: While rice cooks, season 2 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat; add salmon skin-side down and cook for 4 minutes until skin is crisp, then flip and cook 3 more minutes until just cooked through.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp freshly grated ginger.
- Step 5: Pour the honey-soy mixture over the salmon in the skillet and cook for 1-2 minutes, spooning sauce over the fish until it is sticky and glazed.
- Step 6: Remove salmon from heat; fluff cooked rice with a fork and stir in 3 thinly sliced scallions for a fresh, aromatic finish.
- Step 7: Serve the glazed salmon atop the ginger scallion rice, spooning any remaining sauce from the skillet over the top.
Frequently asked questions
How long does Honey-Soy Glazed Salmon with Ginger 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 Honey-Soy Glazed Salmon with Ginger 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 Honey-Soy Glazed Salmon with Ginger 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 Honey-Soy Glazed Salmon with Ginger 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 Honey-Soy Glazed Salmon with Ginger 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.
What others are saying
- ★★★★★
The honey-soy glaze caramelized perfectly on the salmon, and my kids fought over the ginger rice—definitely a new family favorite!
- ★★★★☆
Salmon was tender but the glaze needed more ginger for balance. Rice cooked up fluffy though!
- ★★★★☆
Cooked for my parents' anniversary; the salmon was a hit but the rice was slightly underseasoned.
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