Pan-Seared Salmon with Ginger-Scallion Rice
Tender salmon fillets pan-seared to golden perfection served atop fragrant jasmine rice infused with fresh ginger and scallions. This asian-inspired seafood ready in about 40 minutes pairs (6 oz each) salmon fillets, skin on, jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets, skin on
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 2 tbsp fresh ginger, minced
- 4 stalks scallions, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice with 2 1/4 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
- Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with skin on with 1/2 tsp black pepper and 1/2 tsp salt. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden.
- Step 3: Flip salmon and cook an additional 2-3 minutes until salmon is opaque and flakes easily with a fork. Remove from heat and keep warm.
- Step 4: Fluff cooked rice with a fork, then stir in 2 tbsp minced fresh ginger, 4 thinly sliced scallions, 2 tbsp soy sauce, and 1 tbsp toasted sesame oil. Mix gently until fragrant and evenly combined.
- Step 5: Serve each salmon fillet on a bed of ginger-scallion rice with lemon wedges on the side for squeezing.
Frequently asked questions
How long does Pan-Seared Salmon with Ginger-Scallion Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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-Seared Salmon with Ginger-Scallion Rice?
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 jasmine rice from drying out.
Can I substitute ingredients in Pan-Seared 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 Pan-Seared Salmon with Ginger-Scallion Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared 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.
