Ginger-Soy Glazed Salmon with Bok Choy and Brown Rice

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

Pan-seared salmon glazed with a ginger-soy sauce, served over steamed brown rice with sautéed bok choy for a wholesome Asian-inspired dinner. This Asian-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, low sodium soy sauce, fresh ginger, grated 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 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.

Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, 1 minced garlic clove, and 1 tsp sesame oil to create the glaze.
  2. Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 2 salmon fillets skin-side down and sear for 4 minutes until skin is crisp.
  3. Step 3: Flip the salmon and brush generously with half of the ginger-soy glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is sticky.
  4. Step 4: Remove salmon from skillet and set aside. Add 3 cups halved baby bok choy to the same skillet and sauté for 3-4 minutes until tender but still bright green.
  5. Step 5: Serve salmon over 2 cups cooked brown rice, spoon remaining glaze over salmon, and garnish with 2 tbsp sliced green onions.

Frequently asked questions

How long does Ginger-Soy Glazed Salmon with Bok Choy and Brown Rice take to make?

Total time is about 25 minutes (10 min prep + 15 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-Soy Glazed Salmon with Bok Choy and Brown Rice?

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-Soy Glazed Salmon with Bok Choy and Brown Rice?

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-Soy Glazed Salmon with Bok Choy and Brown Rice 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-Soy Glazed Salmon with Bok Choy and Brown Rice gluten free?

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

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