Pan-Roasted Salmon with Ginger Soy Glaze and Scallion Rice

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned salmon glazed with a savory ginger soy sauce served atop fragrant scallion-infused steamed rice. This Asian-inspired Mardi Gras recipe, ready in about 30 minutes, pairs salmon fillets, fresh ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

4 pieces, 150 g each, skin on salmon fillets
2 tsp, grated fresh ginger
3 tbsp soy sauce
1 tbsp honey
2 tbsp vegetable oil
1 cup, rinsed white rice
2 cups water
3 stalks, thinly sliced scallions
1/2 tsp salt

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Instructions

Step 1: Rinse 1 cup white rice under cold water until water runs clear. Combine rice with 2 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork; stir in 3 thinly sliced scallions.
Step 2: In a small bowl, whisk together 2 tsp grated fresh ginger, 3 tbsp soy sauce, and 1 tbsp honey until combined to create the glaze.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place 4 salmon fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
Step 4: Flip salmon carefully and brush generously with the ginger soy glaze. Cook an additional 3 minutes until salmon is just cooked through and glaze is sticky.
Step 5: Serve salmon atop the scallion rice, spooning any extra glaze from the pan over the fillets.