Pan-Seared Salmon with Ginger-Soy Glaze and Sesame

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Crispy-skinned salmon fillets glazed with a savory ginger-soy sauce, finished with toasted sesame seeds for a flavorful Asian-inspired dish. This Asian-inspired Mardi Gras recipe (gluten free), ready in about 22 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 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 12 min Serves 2 Asian cuisine 380 cal/serving

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Ingredients

2 pieces, 6 oz each, skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
1 tbsp canola oil
1 tbsp, minced fresh ginger
2 cloves, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp honey
1 tbsp rice vinegar
2 tbsp water
1 tsp toasted sesame seeds
1 tbsp, sliced green onions

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Instructions

Step 1: Pat dry 2 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp canola oil in a nonstick skillet over medium-high heat until shimmering.
Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook 2 minutes more until salmon is just cooked through. Remove salmon to a warm plate.
Step 3: Lower heat to medium and add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the pan. Sauté for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 tbsp water. Simmer for 2-3 minutes until sauce thickens slightly.
Step 5: Spoon the ginger-soy glaze over the salmon fillets and sprinkle with 1 tsp toasted sesame seeds and 1 tbsp sliced green onions before serving.