Pan-Seared Salmon with Soy-Ginger Teriyaki

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

Perfectly cooked salmon fillets glazed in a savory-sweet soy-ginger sauce, finished with fresh herbs for a restaurant-quality dinner ready in 35 minutes. This japanese-inspired seafood (gluten-free) ready in about 35 minutes pairs Salmon fillets, Soy sauce, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 2 cups water to a rolling boil in a medium saucepan. Add 1 cup jasmine rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth.
  3. Step 3: Pat the 2 salmon fillets dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until skin is golden and crispy. Flip and cook for 3-4 minutes until the salmon is cooked through (internal temperature 145°F).
  4. Step 4: Pour the prepared glaze into the skillet, swirling to coat the salmon. Cook for 1-2 minutes, stirring occasionally, until the glaze thickens and coats the salmon.
  5. Step 5: Garnish with 1 tsp sesame seeds and serve immediately over the cooked jasmine rice.

Frequently asked questions

How long does Pan-Seared Salmon with Soy-Ginger Teriyaki take to make?

Total time is about 35 minutes (15 min prep + 20 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 Teriyaki?

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 Teriyaki?

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 Teriyaki for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Salmon with Soy-Ginger Teriyaki gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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