Asian Soy-Glazed Salmon with Bok Choy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender salmon fillets glazed with a sweet and savory soy-honey sauce, served with crisp stir-fried bok choy. This asian-inspired seafood 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 350 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.

★ 4.6 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp soy sauce
2 tbsp honey
1 tbsp (grated) ginger
2 cloves (minced) garlic
1 lb (sliced) bok choy
1 tbsp vegetable oil
1 tbsp rice vinegar
1 tbsp (toasted) sesame seeds
2 (sliced) green onions
1 tsp salt

Equipment for this recipe

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tbsp rice vinegar until well combined. Place 4 salmon fillets (6 oz each) in a shallow dish, pour the glaze over them, and refrigerate for 15 minutes. Tip: For best results, let the salmon marinate at least 30 minutes if time allows.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add 1 lb sliced bok choy, 1 tsp salt, and 1 tbsp rice vinegar, stirring frequently. Cook for 3-4 minutes until the bok choy turns bright green and the stems are tender. Tip: Avoid overcrowding the pan to ensure even cooking and browning.
Step 3: Remove the skillet from heat and set aside. Wipe the pan clean with a paper towel, then return it to medium-high heat. Add the marinated salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is golden brown and crispy. Flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flaky. Tip: Use a fish spatula to gently lift the salmon and avoid breaking the fillets.
Step 4: Return the cooked bok choy to the skillet with the salmon. Pour 1/3 cup of the reserved glaze (from step 1) over the salmon and bok choy, stirring to coat. Cook for 2-3 minutes until the glaze thickens and becomes glossy. Transfer the salmon and bok choy to a serving platter, drizzle with any remaining glaze, and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Tip: For extra flavor, sprinkle a pinch of salt over the finished dish before serving.

Frequently asked questions

How long does Asian Soy-Glazed Salmon with Bok Choy 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 Asian Soy-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 Soy-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 Soy-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.

What goes well with Asian Soy-Glazed Salmon with Bok Choy?

Asian seafood 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.