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

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender salmon fillets glazed with a savory ginger-soy sauce served alongside fluffy jasmine rice and lightly steamed bok choy. This Asian-inspired seafood recipe, ready in about 35 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 420 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 fillets, about 6 oz each salmon fillets
• 1/4 cup soy sauce
• 2 tbsp grated fresh ginger
• 2 tbsp honey
• 2 cloves minced garlic cloves
• 1 tbsp sesame oil
• 1 cup jasmine rice
• 1 1/2 cups water
• 2 heads, halved lengthwise baby bok choy
• 1 tbsp vegetable oil
• 1 tsp toasted, for garnish sesame seeds
• 2 sliced, for garnish green onions

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a saucepan. Bring to a boil, then reduce to low and cover. Cook for 15 minutes until water is absorbed and rice is tender.
2. Step 2: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp grated fresh ginger, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp sesame oil to make the glaze.
3. Step 3: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 4 minutes until skin is crispy.
4. Step 4: Flip the salmon and brush generously with half of the ginger-soy glaze. Cook for another 3 minutes until salmon is just cooked through and glaze is sticky.
5. Step 5: Meanwhile, steam 2 halved baby bok choy heads in a steamer basket over boiling water for 4 minutes until tender but still bright green.
6. Step 6: Serve the glazed salmon over jasmine rice with steamed bok choy on the side. Drizzle remaining glaze over the salmon and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions.