Pan-Seared Salmon with Ginger-Soy Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 ginger-soy reduction, served atop sautéed sesame spinach. This Asian-inspired St. Patrick’s Day recipe, ready in about 25 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 390 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: 15 min Serves 4 Asian cuisine 390 cal/serving

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Ingredients

4 fillets, 6 oz each, skin on salmon fillets
3 tbsp soy sauce
1 tbsp, grated fresh ginger
1 tbsp honey
1 tbsp rice vinegar
2 tsp sesame oil
2 tbsp vegetable oil
6 cups baby spinach
2 cloves, minced garlic cloves
1 tbsp toasted sesame seeds
to taste black pepper

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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, 1 tbsp rice vinegar, and 2 tsp sesame oil; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and season skin with black pepper.
Step 3: Place salmon fillets skin-side down in the hot skillet and cook without moving for 5-6 minutes until skin is crisp and releases easily.
Step 4: Flip fillets and cook for an additional 2-3 minutes until just cooked through, brushing with half of the ginger-soy glaze during the last minute. Remove salmon and keep warm.
Step 5: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups baby spinach and stir quickly until wilted, about 2 minutes.
Step 6: Drizzle remaining ginger-soy glaze over spinach, toss to coat, and sprinkle 1 tbsp toasted sesame seeds on top.
Step 7: Serve the glazed salmon fillets atop the sesame spinach immediately.