Pan-Seared Salmon with Soy-Ginger Glaze and Rice

By AislePrompt Editorial · ·

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.

Crispy-skinned salmon glazed with a sweet and tangy soy-ginger sauce, served over steamed Japanese short-grain rice for a balanced meal. This Japanese recipe, ready in about 35 minutes, pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 20 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups uncooked Japanese short-grain rice under cold water until water runs clear. Combine rice with 2 1/2 cups water in a rice cooker or pot, cook according to your device's instructions or simmer on low heat with a tight lid for 15 minutes until water is absorbed.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp finely grated fresh ginger, 1 minced garlic clove, and 1 tsp sugar until sugar dissolves.
  3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and place skin-side down. Sear for 4-5 minutes until skin is crispy and golden.
  4. Step 4: Flip the salmon and pour the soy-ginger glaze over the fillets. Cook for another 2-3 minutes while spooning the glaze over the salmon, until the fish is cooked through and the sauce is slightly thickened.
  5. Step 5: Serve each salmon fillet over a bed of steamed short-grain rice, spooning additional glaze from the pan on top.

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