Pan-Seared Salmon with Soy-Ginger Glaze and Jasmine Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a savory soy-ginger sauce served over fluffy jasmine rice for a quick Asian-inspired meal. This asian-inspired seafood ready in about 35 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 450 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: 25 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice with 3 cups water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add salmon fillets skin-side down and sear for 4-5 minutes until the edges are crispy and golden.
  4. Step 4: Flip salmon and cook for 3 more minutes until just cooked through. Remove salmon from pan and set aside.
  5. Step 5: In the same skillet, add 1/4 cup soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp rice vinegar. Cook over medium heat, stirring occasionally, for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return salmon to the pan and spoon the glaze over the fillets to warm through for 1 minute.
  7. Step 7: Serve salmon over jasmine rice and garnish with 2 thinly sliced scallions.

Frequently asked questions

How long does Pan-Seared Salmon with Soy-Ginger Glaze and Jasmine Rice take to make?

Total time is about 35 minutes (10 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 Soy-Ginger Glaze and Jasmine Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Soy-Ginger Glaze and Jasmine 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 Soy-Ginger Glaze and Jasmine 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 Soy-Ginger Glaze and Jasmine 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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