Garlic-Soy Glazed Salmon with Sautéed Bok Choy

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 fillets glazed with a savory garlic-soy sauce paired with tender sautéed bok choy. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
3 cloves, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp honey
1 tbsp rice vinegar
3 heads, halved lengthwise baby bok choy
1 tsp sesame oil
2 tbsp water

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Instructions

Step 1: Season 2 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper evenly on both sides.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the edges turn golden and crisp.
Step 3: Flip the salmon and cook for another 3-4 minutes until cooked through and opaque. Remove salmon from skillet and set aside.
Step 4: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Simmer for 2 minutes until the glaze thickens slightly.
Step 6: Return salmon to the pan and spoon the garlic-soy glaze over the fillets. Cook for 1 minute to coat and warm through.
Step 7: In a separate pan, heat 1 tsp sesame oil over medium heat. Add 3 halved baby bok choy and 2 tbsp water. Cover and cook for 4-5 minutes until the bok choy is tender but still vibrant green.
Step 8: Serve the glazed salmon over the sautéed bok choy, spooning any extra glaze on top.