Crispy Sesame-Ginger Salmon with Bok Choy & Ginger Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Flaky salmon fillets glazed with a sweet-savory sesame-ginger sauce, paired with tender bok choy and aromatic ginger-infused rice for a balanced, flavorful meal. This asian-inspired seafood (gluten-free) ready in about 45 minutes pairs salmon fillets, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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.

Ingredients

• 8 oz salmon fillets
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger
• 1 tsp sesame oil
• 1 clove garlic
• 2 cups bok choy
• 1 cup uncooked white rice
• 1.5 cups water
• 1 tsp sesame seeds
• 1 tbsp vegetable oil
• 1/4 tsp salt

Instructions

1. Step 1: Pat salmon dry with paper towels and season lightly with 1/4 tsp salt. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced ginger, 1 tsp sesame oil, and 1 minced garlic clove.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down, cook for 4-5 minutes until skin is crisp and golden, then flip and cook for 3-4 minutes more until opaque and flaky.
3. Step 3: While salmon cooks, cook rice: combine 1 cup rice, 1.5 cups water, and 1/4 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid absorbed.
4. Step 4: In a separate skillet, heat 1 tsp sesame oil over medium heat. Add 1 tbsp minced ginger and cook for 30 seconds until fragrant, then add bok choy and 2 tbsp water. Cover and steam for 5 minutes until bok choy is tender but still bright green.
5. Step 5: Pour the soy sauce mixture into the salmon skillet and cook for 1 minute, spooning over the salmon to glaze. Remove salmon to a plate.
6. Step 6: Divide rice between plates, top with bok choy, and place salmon on top. Drizzle with any remaining sauce from the skillet and sprinkle with 1 tsp sesame seeds before serving.