Pan-Seared Salmon with Ginger and Scallion Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Crispy-skinned salmon fillets topped with a vibrant ginger-scallion sauce, perfect for a quick weeknight meal. This Taiwanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, rice wine 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: 15 min Cook: 10 min Serves 2 Taiwanese cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1 tbsp soy sauce, 1 tsp rice wine, and 1/2 tsp sugar.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until skin is golden and crispy.
  3. Step 3: Flip salmon and cook for 3-4 minutes until internal temperature reaches 125°F (medium-rare) or 145°F (well-done).
  4. Step 4: In a small bowl, mix 1/4 cup rice vinegar, 1 tbsp minced ginger, and 1 tbsp sliced green onion whites.
  5. Step 5: Pour mixture into skillet, stir to combine with pan juices. Add 1 tbsp cornstarch mixed with 2 tbsp water, cook for 1 minute until sauce thickens.
  6. Step 6: Spoon sauce over salmon and top with remaining green onion greens.

Related recipes