Pan-Seared Salmon with Ginger-Sesame Zucchini Noodles

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

Tender salmon fillets pan-seared to crisp the skin, served over zucchini noodles tossed in a fragrant ginger and sesame oil dressing. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp.
  3. Step 3: Flip salmon and cook for another 3-4 minutes until just cooked through, then remove from skillet and keep warm.
  4. Step 4: Use a spiralizer to make noodles from 4 medium zucchinis. In the same skillet over medium heat, add 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, and 1 minced garlic clove. Sauté for 1 minute until fragrant.
  5. Step 5: Add zucchini noodles and toss for 2-3 minutes until slightly softened but still al dente.
  6. Step 6: Stir in 1 tbsp fresh lime juice and 2 thinly sliced green onions. Plate zucchini noodles and top each serving with a salmon fillet.

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Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Sesame Zucchini Noodles take to make?

Total time is about 30 minutes (15 min prep + 15 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-Sesame Zucchini Noodles?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Ginger-Sesame Zucchini Noodles?

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-Sesame Zucchini Noodles 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.

Is Pan-Seared Salmon with Ginger-Sesame Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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