Pan-Seared Salmon with Ginger Soy Glaze and Sesame Greens

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Crisp-skinned salmon fillets glazed with a sweet and savory ginger soy sauce, served alongside sautéed greens with toasted sesame seeds. This Asian-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 12 min Serves 4 Asian cuisine 410 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp soy sauce
1 tbsp, grated fresh ginger
1 tbsp honey
2, minced garlic cloves
2 tbsp sesame oil
4 cups baby spinach
1 tbsp toasted sesame seeds
to taste black pepper
1 tbsp vegetable oil
2, thinly sliced green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, and 2 minced garlic cloves until combined.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season 4 salmon fillets with black pepper and place skin side down in the skillet. Cook for 4-5 minutes until skin is crisp.
Step 3: Flip the salmon fillets and pour the ginger soy glaze over them. Cook for another 3-4 minutes, spooning the glaze over the salmon, until cooked through and glaze is slightly thickened.
Step 4: Remove salmon and keep warm. In the same skillet, add 2 tbsp sesame oil and 4 cups baby spinach. Sauté for 2-3 minutes until wilted and tender. Season with a pinch of black pepper.
Step 5: Serve the salmon on a bed of sautéed spinach, garnished with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.