Garlic-Ginger Salmon with Bok Choy

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

Pan-seared salmon with a ginger-garlic glaze served atop tender bok choy for a nutrient-dense dinner. This asian-inspired whole30 ready in about 22 minutes pairs salmon fillets, bok choy, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry and season both sides with 1/4 tsp black pepper.
  2. Step 2: Thinly slice ginger and mince garlic. Heat 1 tsp sesame oil in a skillet over medium-high heat until shimmering, then add ginger and garlic, sautéing for 1 minute until fragrant.
  3. Step 3: Place salmon skin-side down in the skillet and cook undisturbed for 6 minutes until skin is crisp.
  4. Step 4: Flip salmon and add coconut aminos to the pan, swirling to create a glaze. Cook for 2 more minutes.
  5. Step 5: While salmon cooks, slice bok choy stems and leaves separately. Add stems to skillet with a splash of water, cover, and steam for 3 minutes until slightly tender.
  6. Step 6: Add leaves to the pan and cook uncovered for 2 minutes until wilted, then serve salmon over bok choy.

Frequently asked questions

How long does Garlic-Ginger Salmon with Bok Choy take to make?

Total time is about 22 minutes (10 min prep + 12 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 Garlic-Ginger 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 Garlic-Ginger 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 Garlic-Ginger 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 Garlic-Ginger Salmon with Bok Choy?

Asian whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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