Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion

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

Salmon fillets pan-roasted until crisp-skinned, glazed with a savory ginger-soy sauce and topped with fresh scallions for a bright finish. This asian-inspired seafood ready in about 20 minutes pairs (6 oz each), skin on 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 380 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.

Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin side down in the skillet and cook undisturbed for 5-6 minutes until skin is crisp and browned.
  3. Step 3: Flip the fillets and cook for an additional 2 minutes until salmon is just cooked through.
  4. Step 4: While salmon cooks, whisk together 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar in a small bowl.
  5. Step 5: Remove salmon from the skillet and set aside on a warm plate. Pour the ginger-soy glaze into the hot skillet and simmer for 1-2 minutes until slightly thickened.
  6. Step 6: Spoon the glaze over the salmon fillets, then garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion take to make?

Total time is about 20 minutes (10 min prep + 10 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 Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion?

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 Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion 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 Pan-Roasted Salmon with Ginger-Soy Glaze and Scallion?

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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