Pan-Seared Salmon with Ginger-Scallion Rice

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Tender salmon fillets pan-seared to golden perfection served atop fragrant jasmine rice infused with fresh ginger and scallions. This Asian-inspired seafood recipe, ready in about 40 minutes, pairs 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. 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: 25 min Serves 4 Asian cuisine 520 cal/serving

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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

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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.