Soy-Ginger Glazed Salmon with Sesame Sautéed Spinach

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Pan-seared salmon fillets glazed with a savory soy-ginger sauce, paired with quick sautéed spinach tossed in toasted sesame oil. This Asian Fusion-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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 2 Asian Fusion cuisine 400 cal/serving

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Ingredients

2 pieces (6 oz each), skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
3 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp honey
1 minced garlic clove
5 oz baby spinach
1 tbsp toasted sesame oil
1 tsp, toasted sesame seeds
for serving lime wedges

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Instructions

Step 1: Season 2 salmon fillets (6 oz each) with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
Step 2: Place salmon in the skillet skin-side down and cook for 5 minutes until the skin is crisp. Flip and cook for 3 more minutes until cooked through.
Step 3: Meanwhile, in a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, and 1 minced garlic clove.
Step 4: Pour the soy-ginger glaze over the salmon in the last minute of cooking, spooning the sauce to coat and thicken slightly.
Step 5: Remove salmon and set aside. In the same skillet, add 1 tbsp toasted sesame oil and 5 oz baby spinach. Sauté for 2-3 minutes until wilted but still bright green.
Step 6: Serve salmon over the sautéed spinach, sprinkled with 1 tsp toasted sesame seeds and lime wedges for squeezing.