Pan-Seared Salmon with Ginger-Soy Glaze and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared to a crisp golden skin and glazed with a savory ginger-soy sauce, garnished with fresh scallions. This asian-inspired seafood ready in about 22 minutes pairs (6 oz each) salmon fillets, skin on, kosher 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets dry with paper towels and season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook undisturbed for 5-6 minutes until skin is crisp and golden brown.
  3. Step 3: Flip the salmon and cook for an additional 2-3 minutes until the fish is just cooked through and opaque.
  4. Step 4: Meanwhile, in a small bowl combine 1 tbsp grated fresh ginger, 1 minced garlic clove, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir well.
  5. Step 5: Pour the ginger-soy glaze into the skillet around the salmon and cook for 1 minute, spooning the sauce over the fillets to coat and thicken slightly.
  6. Step 6: Remove salmon to plates and drizzle with extra glaze from the pan. Garnish with 2 thinly sliced scallions before serving.

Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Soy Glaze and Scallions take to make?

Total time is about 22 minutes (10 min prep + 12 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-Soy Glaze and Scallions?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Ginger-Soy Glaze and Scallions?

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-Soy Glaze and Scallions 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-Soy Glaze and Scallions?

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.

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