Soy-Glazed Salmon with Ginger-Scallion Sauce
Pan-seared salmon with a sticky-sweet soy glaze, served atop steamed rice with a vibrant ginger-scallion sauce. This asian-inspired one pot (pescatarian, gluten-free) ready in about 20 minutes blends (6 oz) pieces, skin-on salmon fillets, soy sauce, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz) pieces, skin-on salmon fillets
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp, grated fresh ginger
- 4, thinly sliced scallions
- 1 tsp sesame oil
- 2 cups, cooked white rice
Instructions
- Step 1: Whisk soy sauce, rice vinegar, maple syrup, and grated ginger in a small bowl. Pour half over salmon fillets, coating both sides evenly.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5 minutes until skin is crisp.
- Step 3: Flip salmon, pour remaining glaze over top, and cook for 4-5 minutes more until internal temperature reaches 125°F (52°C).
- Step 4: Stir scallions into the pan juices, then spoon sauce over salmon and cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Glazed Salmon with Ginger-Scallion Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Soy-Glazed Salmon with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Soy-Glazed Salmon with Ginger-Scallion Sauce?
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 Soy-Glazed Salmon with Ginger-Scallion Sauce 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.
Is Soy-Glazed Salmon with Ginger-Scallion Sauce 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
