Soy-Glazed Salmon with Sesame-Scallion Rice

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

Pan-seared salmon with a sweet-savory soy glaze over fluffy jasmine rice studded with toasted sesame and scallions. This asian-inspired one pot ready in about 35 minutes pairs salmon fillets, jasmine rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 4.0 (15 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse rice under cold water until water runs clear. Combine rice, 1 3/4 cups water, and 1/4 tsp salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam 5 minutes.
  2. Step 2: Whisk soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl until sugar dissolves. Set aside.
  3. Step 3: Pat salmon dry and season with 1/4 tsp salt. Heat 1 tbsp butter in a non-stick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 4 minutes until crispy.
  4. Step 4: Flip salmon, pour glaze over top, and cook for 3 more minutes until salmon flakes easily with a fork. Stir 1 tbsp sesame seeds into cooked rice, then fold in half the scallions.
  5. Step 5: Plate rice topped with salmon, drizzle with any remaining glaze, and garnish with remaining scallions.

Frequently asked questions

How long does Soy-Glazed Salmon with Sesame-Scallion Rice 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 Soy-Glazed Salmon with Sesame-Scallion Rice?

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 Soy-Glazed Salmon with Sesame-Scallion 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 Soy-Glazed Salmon with Sesame-Scallion Rice 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.

What goes well with Soy-Glazed Salmon with Sesame-Scallion Rice?

Asian one pot 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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