Sticky Soy-Ginger Glazed Salmon with Sesame Rice

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Oven-baked salmon fillets coated in a sticky soy-ginger glaze served atop fluffy sesame-infused jasmine rice. This Asian-inspired Easter recipe (gluten free option), ready in about 35 minutes, pairs salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 450 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1/4 cup soy sauce
2 tbsp honey
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
1 tbsp rice vinegar
1 tsp sesame oil
1 cup uncooked jasmine rice
1 1/4 cups water
1 tbsp toasted sesame seeds
2 stalks thinly sliced green onions
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil to form the glaze.
Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet and brush generously with half of the soy-ginger glaze. Bake for 10 minutes, then brush with remaining glaze and bake for an additional 5 minutes until salmon flakes easily.
Step 3: Meanwhile, rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Step 4: Remove rice from heat, fluff with a fork, and stir in 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Season with 1/4 tsp black pepper.
Step 5: Serve the sticky soy-ginger glazed salmon over the sesame rice with extra green onions if desired.