Soy-Glazed Salmon with Scallion and Sesame Stir-Fried Rice

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 glazed with a savory soy sauce reduction paired with fluffy scallion and sesame stir-fried rice. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, low sodium soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Serves 2 Asian cuisine 520 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets
3 tbsp low sodium soy sauce
1 tbsp honey
2 minced garlic cloves
3 cups, cold cooked jasmine rice
1/2 cup chopped scallions
2 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp toasted sesame seeds
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, and 2 minced garlic cloves until fully combined.
Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add 2 salmon fillets (6 oz each), skin side down, and sear for 5 minutes until crispy and golden.
Step 3: Flip salmon and brush the soy-honey glaze evenly over the top. Cook for an additional 3 minutes until salmon is cooked through and glaze is sticky.
Step 4: Remove salmon to a warm plate and tent with foil. In the same skillet, heat 2 tbsp sesame oil over medium heat.
Step 5: Add 3 cups cold cooked jasmine rice and 1/2 cup chopped scallions. Stir-fry for 5 minutes, breaking up any clumps and mixing until rice is heated through and scallions are fragrant.
Step 6: Season rice with 1/2 tsp black pepper and sprinkle 1 tbsp toasted sesame seeds over the top. Serve the soy-glazed salmon atop the scallion sesame rice.