Lemon-Ginger Glazed Salmon with Steamed Bok Choy
Pan-glazed salmon fillets in a bright lemon and ginger sauce served alongside tender steamed bok choy. This asian-inspired seafood ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, 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
- 2 pieces (6 oz each), skin on salmon fillets
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp olive oil
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp, freshly squeezed lemon juice
- 1 tbsp honey
- 1 lb, halved lengthwise bok choy
- 1 cup water
Instructions
- Step 1: Season 2 salmon fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until hot but not smoking. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and edges turn opaque.
- Step 3: Flip salmon carefully and cook for 3 more minutes until just cooked through. Remove salmon from skillet and keep warm.
- Step 4: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 5: Stir in 3 tbsp freshly squeezed lemon juice and 1 tbsp honey; cook for 1-2 minutes until sauce thickens slightly.
- Step 6: Meanwhile, place 1 lb halved bok choy in a steamer basket over 1 cup boiling water. Cover and steam for 5-6 minutes until tender but still bright green.
- Step 7: Serve salmon drizzled with lemon-ginger glaze alongside steamed bok choy seasoned with remaining 1/2 tsp salt and 1/4 tsp black pepper.
Frequently asked questions
How long does Lemon-Ginger 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 Lemon-Ginger Glazed Salmon with Steamed 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 divided salt from drying out.
Can I substitute ingredients in Lemon-Ginger 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 Lemon-Ginger Glazed Salmon with Steamed Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Ginger Glazed Salmon with Steamed 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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