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

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

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 recipe, ready in about 22 minutes, pairs salmon fillets, soy sauce, 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

4 pieces (6 oz each) salmon fillets
3 tablespoons soy sauce
1 tablespoon grated fresh ginger root
2 tablespoons honey
3 cloves minced fresh garlic cloves
5 cups fresh baby spinach
1 tablespoon sesame oil
2 tablespoons vegetable oil
1/2 teaspoon black pepper

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Instructions

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.
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.
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.
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.
Step 5: Serve the glazed salmon fillets atop the wilted spinach, spooning any extra sauce from the pan over the fish.