Ginger-Soy Glazed Salmon with Sesame Baby Bok Choy
Pan-seared salmon fillets glazed with a ginger-soy sauce, served alongside tender baby bok choy tossed in toasted sesame oil. This asian-inspired seafood (gluten-free) ready in about 25 minutes pairs 6 oz each, skin on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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
- 4 pieces, 6 oz each, skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 12 oz, halved lengthwise baby bok choy
- 1 tbsp toasted sesame oil
- 1 tbsp, for garnish sesame seeds
- 2, sliced thinly for garnish green onions
Instructions
- Step 1: Season 4 salmon fillets (6 oz each) with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: In a small bowl, whisk together 1 tbsp grated fresh ginger, 2 minced garlic cloves, 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar until combined.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until hot but not smoking; add salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp.
- Step 4: Flip salmon and pour the ginger-soy glaze over the fillets; cook for an additional 3-4 minutes, spooning the glaze over the fish until it thickens and coats the salmon.
- Step 5: Meanwhile, in another skillet, heat 1 tbsp toasted sesame oil over medium heat; add 12 oz halved baby bok choy and sauté for 4-5 minutes until tender but still bright green.
- Step 6: Plate the salmon fillets with the glazed sauce spooned on top, arrange the bok choy on the side, and garnish with 1 tbsp sesame seeds and 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Glazed Salmon with Sesame Baby 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 Sesame Baby 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 salt from drying out.
Can I substitute ingredients in Ginger-Soy Glazed Salmon with Sesame Baby 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 Sesame Baby Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame Baby 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.
