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

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

Crisp-skinned salmon fillets glazed with a savory soy and ginger sauce, served atop garlicky wilted spinach for a simple, elegant meal. This asian-inspired seafood ready in about 22 minutes pairs (6 oz each) salmon fillets, tablespoons soy sauce, tablespoon grated fresh ginger root 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: 12 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon grated fresh ginger, and 2 tablespoons honey until combined and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 1/2 teaspoon black pepper. Place salmon skin-side down in the skillet and cook undisturbed for 5-6 minutes until skin is crisp and golden.
  3. Step 3: Flip the salmon fillets and pour the soy-ginger glaze over them. Cook for an additional 2-3 minutes, spooning glaze over the fish, until salmon is cooked through and glaze thickens slightly.
  4. Step 4: Meanwhile, in a separate large skillet, heat 1 tablespoon sesame oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 cups fresh baby spinach and cook, stirring frequently, until just wilted, about 2 minutes. Season lightly with salt if desired.
  5. Step 5: Serve the glazed salmon fillets atop the wilted spinach, spooning any extra sauce from the pan over the fish.

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Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Wilted Spinach?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Soy-Ginger Glaze and Wilted Spinach?

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 Wilted Spinach 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 Wilted Spinach?

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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