Ginger-Sesame Glazed Salmon with Steamed Bok Choy and Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Pan-seared salmon fillets coated with a savory ginger-sesame glaze served alongside tender steamed bok choy and fragrant jasmine rice. This asian fusion-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 pieces (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 tsp sesame oil
• 1 tbsp honey
• 2 minced garlic cloves
• 4 small heads, halved lengthwise bok choy
• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tbsp olive oil
• 1 tsp toasted sesame seeds
• 2 sliced thinly green onions

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/2 cups water in a pot, bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rice rest covered for 5 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 2 tsp sesame oil to create the glaze.
3. Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add 2 salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy. Flip salmon and brush the tops with half the ginger-sesame glaze. Cook an additional 3-4 minutes until salmon is just cooked through.
4. Step 4: While salmon cooks, steam 4 halved small bok choy heads in a steamer basket over boiling water for 4-5 minutes until bright green and tender.
5. Step 5: Plate the salmon on a bed of jasmine rice, drizzle remaining glaze over the fish and vegetables. Garnish with 1 tsp toasted sesame seeds and 2 sliced green onions before serving.