Pan-Seared Salmon with Honey-Ginger Glaze and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

Tender salmon filets glazed with a sweet and spicy honey-ginger sauce, served over garlicky wilted spinach for a nutritious meal. This Asian Fusion-inspired seafood recipe, ready in about 25 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 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. 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 Fusion cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp, finely grated fresh ginger
3 tbsp honey
2 tbsp soy sauce
3 cloves, minced garlic cloves
6 cups fresh baby spinach
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.
Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp finely grated fresh ginger.
Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 4: Flip salmon and cook for another 2 minutes. Pour the honey-ginger glaze over the fillets and cook for 1 minute more, spooning the glaze over the fish until it thickens and coats the salmon.
Step 5: Remove salmon from the skillet and set aside, tenting with foil to keep warm.
Step 6: In the same skillet, add 3 minced garlic cloves and sauté over medium heat for 30 seconds until fragrant. Add 6 cups fresh baby spinach and 1 tbsp lemon juice, stirring until the spinach is wilted, about 2 minutes.
Step 7: Serve the glazed salmon over the wilted spinach, spooning any extra glaze from the pan on top.