Ginger-Soy Glazed Salmon with Sautéed Bok Choy
Pan-seared salmon fillets glazed with a ginger-soy sauce, paired with tender sautéed bok choy for a light Asian-inspired meal. This asian-inspired seafood (gluten free) ready in about 25 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 400 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
- 1 tbsp honey
- 2 cloves, minced garlic cloves
- 1 tbsp sesame oil
- 2 heads, halved lengthwise bok choy
- 2 tbsp vegetable oil
- 1/4 tsp red pepper flakes
- 1 tsp lime juice
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, and 2 cloves minced garlic until combined. Set aside.
- Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place 2 salmon fillets (6 oz each) skin-side down and cook for 4 minutes until edges are crisp. Flip and brush generously with half the ginger-soy glaze. Cook another 3 minutes until salmon is cooked through and glaze is sticky. Remove from pan and keep warm.
- Step 3: In the same skillet, add 1 tbsp vegetable oil and 1 tbsp sesame oil. Add 2 halved heads of bok choy and sauté for 4 minutes until tender but still crisp, tossing occasionally. Sprinkle with 1/4 tsp red pepper flakes and drizzle with 1 tsp lime juice.
- Step 4: Serve salmon over sautéed bok choy, spooning remaining ginger-soy glaze over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Glazed Salmon with Sautéed Bok Choy 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 Sautéed Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Ginger-Soy Glazed Salmon with Sautéed 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-Soy Glazed Salmon with Sautéed 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-Soy Glazed Salmon with Sautéed Bok Choy 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.
