Pan-Seared Salmon with Ginger-Soy Glaze and Jasmine Rice

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Delicate salmon fillets pan-seared to golden perfection, glazed with a savory ginger-soy sauce, served over fragrant jasmine rice. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, skin on, salt, black pepper 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets, skin on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 cup jasmine rice
• 1 1/2 cups water
• 2 tbsp green onions, sliced

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 1 1/2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Meanwhile, season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
3. Step 3: Flip the salmon and cook for an additional 3 minutes until just cooked through and opaque.
4. Step 4: In a small bowl, whisk together 1 tbsp minced fresh ginger, 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar.
5. Step 5: Pour the ginger-soy glaze over the salmon in the skillet and cook for 1 minute, spooning the sauce over the fillets until glazed and slightly thickened.
6. Step 6: Serve the glazed salmon over the jasmine rice and garnish with 2 tbsp sliced green onions.