Pan-Seared Salmon with Ginger-Scallion Rice and Sesame Spinach

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

A fragrant pan-seared salmon paired with ginger-scallion infused rice and quickly sautéed sesame spinach for a balanced Asian-inspired meal. This Asian-inspired Father’s Day recipe, ready in about 35 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 25 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. Combine rice and 3 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While rice cooks, season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until crispy edges form. Flip and cook another 3-4 minutes until salmon is opaque and flakes easily.
  3. Step 3: Once rice is cooked, fluff with a fork and stir in 1 tbsp finely grated fresh ginger and 3 thinly sliced scallions, mixing until fragrant.
  4. Step 4: Heat 1 tbsp toasted sesame oil in a separate skillet over medium heat. Add 6 cups fresh spinach leaves and sauté for 2-3 minutes until wilted. Stir in 2 tbsp soy sauce and 1 tbsp sesame seeds, cooking for another minute.
  5. Step 5: Plate salmon over the ginger-scallion rice alongside the sesame spinach, serving immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Scallion Rice and Sesame Spinach take to make?

Total time is about 35 minutes (10 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 and Sesame Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Ginger-Scallion Rice and Sesame Spinach?

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 and Sesame Spinach 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 and Sesame Spinach?

Asian father’s day 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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