Pan-Seared Salmon with Honey-Soy Glaze and Ginger Scallion Rice
Crisp-skinned salmon glazed with a sweet and savory honey-soy sauce, served atop fragrant ginger scallion rice for a balanced, flavorful meal. This asian-inspired seafood ready in about 40 minutes pairs (6 oz each) skin-on salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 pieces (6 oz each) skin-on salmon fillets
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 2 minced garlic cloves
- 2 tbsp vegetable oil
- 1 1/2 cups uncooked jasmine rice
- 3 cups water
- 4 sliced scallions
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rice with 3 cups water, 1 tbsp grated fresh ginger, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Step 2: While rice cooks, whisk together 3 tbsp soy sauce, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated ginger in a small bowl to make the honey-soy glaze.
- Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Season 4 skin-on salmon fillets with 1/2 tsp black pepper and place skin-side down in the skillet. Cook for 5-6 minutes without moving until skin is crisp and golden.
- Step 4: Flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through. During the last minute of cooking, brush the salmon generously with the honey-soy glaze.
- Step 5: Fluff the cooked rice with a fork and stir in 4 sliced scallions and 1 tbsp sesame oil for fragrance. Serve the glazed salmon fillets atop the ginger scallion rice immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Honey-Soy Glaze and Ginger Scallion Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Honey-Soy Glaze and Ginger Scallion Rice?
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 soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Honey-Soy Glaze and Ginger Scallion Rice?
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 Honey-Soy Glaze and Ginger Scallion Rice 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 Honey-Soy Glaze and Ginger Scallion Rice?
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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