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

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

Tender salmon fillets glazed with a savory ginger-soy sauce served alongside fluffy jasmine rice and lightly steamed bok choy. This asian-inspired seafood ready in about 35 minutes pairs fillets, about 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 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Jasmine Rice and 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 soy sauce from drying out.

Can I substitute ingredients in Ginger-Soy Glazed Salmon with Steamed Jasmine Rice and 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 Jasmine Rice and 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 Jasmine Rice and Bok Choy?

Asian seafood 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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