Seared Soy-Ginger Salmon with Steamed Jasmine Rice

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

Pan-seared salmon glazed with a savory soy-ginger sauce paired with fluffy jasmine rice for a quick, satisfying meal. This asian-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) salmon fillets, soy sauce, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine the rice with 2 1/4 cups water. 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 stand covered for 5 minutes.
  2. Step 2: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 2 tbsp finely grated fresh ginger, and 3 minced garlic cloves to create the glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 salmon fillets skin-side down and sear for 4-5 minutes until the skin is crisp.
  4. Step 4: Flip salmon fillets and pour the soy-ginger glaze over them. Cook for an additional 3-4 minutes, spooning the glaze over the salmon, until the fish is cooked through and the sauce thickens slightly.
  5. Step 5: Serve salmon over steamed jasmine rice, garnished with 2 thinly sliced green onions.

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Frequently asked questions

How long does Seared Soy-Ginger Salmon with Steamed 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 Seared Soy-Ginger Salmon with Steamed Jasmine Rice?

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 soy sauce from drying out.

Can I substitute ingredients in Seared Soy-Ginger Salmon with Steamed 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 Seared Soy-Ginger Salmon with Steamed 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 Seared Soy-Ginger Salmon with Steamed 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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