Pan-Roasted Salmon with Citrus Soy Glaze and Ginger Rice

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Salmon fillets pan-roasted until crisp-skinned and glazed with a bright citrus soy sauce, served atop fragrant ginger-infused jasmine rice. This Asian Fusion-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, olive oil, low sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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), skin on salmon fillets
• 2 tbsp olive oil
• 3 tbsp low sodium soy sauce
• 2 tbsp, fresh squeezed orange juice
• 1 tbsp honey
• 1 tbsp, finely grated fresh ginger
• 1 clove, minced garlic clove
• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 2 stalks, thinly sliced scallions
• 1 tsp, toasted sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 1/4 cups water, 1 tbsp finely grated fresh ginger, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 2 skin-on salmon fillets (6 oz each) and season with 1/4 tsp black pepper. Place salmon skin-side down in the hot pan and cook for 5-6 minutes without moving until the skin is crisp and golden.
3. Step 3: Flip salmon carefully and cook an additional 2-3 minutes until the salmon is just cooked through (opaque in the center). Remove salmon from pan and set aside.
4. Step 4: In the same pan over medium heat, add 3 tbsp low sodium soy sauce, 2 tbsp fresh orange juice, 1 tbsp honey, and 1 minced garlic clove. Stir and simmer for 2-3 minutes until the glaze thickens and becomes syrupy.
5. Step 5: Return the salmon to the pan and spoon the glaze over each fillet for 1 minute to coat and warm through.
6. Step 6: Fluff the ginger rice with a fork and stir in 2 thinly sliced scallions. Serve the salmon fillets over the rice, garnished with 1 tsp toasted sesame seeds.