Asian-Style Glazed Salmon with Sesame Bok Choy

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Pan-seared salmon glazed with a savory-sweet soy-ginger sauce, served alongside tender sesame-sautéed bok choy for a healthy and flavorful dinner. This Asian-inspired seafood recipe, ready in about 30 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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp grated fresh ginger
3 minced garlic cloves
1 tbsp rice vinegar
1 tbsp sesame oil
4 heads, halved lengthwise baby bok choy
2 tbsp vegetable oil
1 tbsp, for garnish toasted sesame seeds
2 sliced, for garnish green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1 tbsp rice vinegar until combined.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 4 salmon fillets skin side down and cook for 4 minutes until the edges crisp.
Step 3: Flip the salmon and pour the soy-ginger glaze over the fillets. Cook for another 3-4 minutes, spooning the glaze over the salmon until it thickens and coats the fish.
Step 4: Remove salmon from the skillet and keep warm. In the same skillet, add 1 tbsp vegetable oil and 1 tbsp sesame oil. Add 4 halved baby bok choy, cut side down, and sauté for 4-5 minutes until tender and slightly charred.
Step 5: Serve the glazed salmon atop the sesame bok choy, garnished with 1 tbsp toasted sesame seeds and 2 sliced green onions.