Asian-Glazed Salmon with Bok Choy

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

Crispy salmon fillets glazed with a sweet-savory soy-ginger sauce, served atop steamed bok choy. This asian-inspired seafood (vegetarian) ready in about 45 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp minced ginger, and 1 tbsp brown sugar until dissolved. Set aside.
  3. Step 3: Place 4 salmon fillets on the baking sheet. Brush 1 tbsp soy sauce mixture over each fillet and season with salt and pepper. Bake for 12-15 minutes until the skin is crispy and the flesh is opaque.
  4. Step 4: Meanwhile, steam 1 head bok choy in a steamer basket over boiling water for 3-5 minutes until tender-crisp. Toss with 1 tbsp vegetable oil and 1 tsp soy sauce.
  5. Step 5: Serve salmon atop the bok choy, garnished with 1 tbsp toasted sesame seeds and a drizzle of remaining glaze.

Frequently asked questions

How long does Asian-Glazed Salmon with Bok Choy take to make?

Total time is about 45 minutes (20 min prep + 25 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 Asian-Glazed Salmon with Bok Choy?

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 Asian-Glazed Salmon with Bok Choy?

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 Asian-Glazed Salmon with Bok Choy 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 Asian-Glazed Salmon with Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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