Ginger-Soy Glazed Salmon with Steamed Bok Choy

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

Pan-seared salmon fillets glazed with a fragrant ginger-soy reduction, paired with tender steamed bok choy for a light, flavorful Asian-inspired meal. This Korean recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons minced fresh ginger, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar until sugar dissolves.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and season with 1/2 teaspoon black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp.
  4. Step 4: Flip salmon and pour the ginger-soy mixture over the fillets. Cook for another 3-4 minutes, spooning the glaze over salmon frequently until the sauce thickens and coats the fish.
  5. Step 5: Meanwhile, rinse 1 pound bok choy and cut in half lengthwise. In a separate pot, bring 1/2 cup water and 2 cloves minced garlic to a simmer.
  6. Step 6: Add bok choy to the simmering water, cover, and steam for 5 minutes until tender but still bright green.
  7. Step 7: Drain bok choy and drizzle with 1 teaspoon sesame oil before serving alongside glazed salmon.

Frequently asked questions

How long does Ginger-Soy Glazed Salmon with Steamed 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 Steamed 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-Soy Glazed Salmon with Steamed 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 Steamed 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.

What goes well with Ginger-Soy Glazed Salmon with Steamed Bok Choy?

Asian korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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