Ginger-Glazed Salmon with Bok Choy

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

A vibrant dinner featuring wild-caught salmon glazed with fresh ginger and sesame, served atop tender bok choy and shiitake mushrooms. This seafood (gluten-free, dairy-free) ready in about 27 minutes pairs salmon fillets, fresh ginger, sesame oil 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 rice, quinoa, or a quick 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 12 min Serves 2 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 8 oz salmon fillets dry with paper towels and season lightly with salt. Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in the skillet; cook for 4 minutes until golden, then flip and cook 2 minutes more. Remove salmon and set aside.
  3. Step 3: Add 4 oz sliced shiitake mushrooms and 2 minced garlic cloves to the skillet; sauté for 2 minutes until mushrooms soften. Stir in 1 tbsp minced ginger and 2 tbsp coconut aminos, cooking 1 minute until slightly thickened.
  4. Step 4: Add 10 oz chopped bok choy to the skillet, tossing to coat. Cook for 3 minutes until bok choy wilts but retains crispness.
  5. Step 5: Return salmon to the skillet, spooning sauce over it. Broil for 1 minute to glaze, then serve immediately.

Frequently asked questions

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

Total time is about 27 minutes (15 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 Ginger-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 Ginger-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 Ginger-Glazed Salmon with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Ginger-Glazed Salmon with Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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