Honey-Ginger Glazed Salmon with Sautéed Bok Choy
Pan-seared salmon fillets glazed with a honey-ginger sauce paired with tender sautéed bok choy for a nutritious and flavorful Asian-inspired dinner. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs 6 oz each salmon fillets, honey, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 salmon fillets
- 3 tbsp honey
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 3 cups halved lengthwise baby bok choy
- 2 minced garlic cloves
- 1 tbsp toasted sesame seeds
- 2 sliced green onions
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp honey, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, and 1 tbsp rice vinegar to make the glaze.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper. Place salmon skin-side down and cook for 4 minutes until edges are crispy.
- Step 3: Flip salmon and brush generously with half the honey-ginger glaze. Cook an additional 3-4 minutes until salmon is cooked through and glaze is sticky. Remove salmon and keep warm.
- Step 4: In the same skillet, add remaining 1 tbsp olive oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 5: Add 3 cups halved baby bok choy and sauté for 4-5 minutes until leaves are wilted and stems are tender-crisp. Drizzle with remaining honey-ginger glaze and toss to coat.
- Step 6: Plate salmon over sautéed bok choy, garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Ginger 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 Honey-Ginger 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 Honey-Ginger 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 Honey-Ginger Glazed Salmon with Sautéed 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 Honey-Ginger 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.
