Maple-Glazed Salmon with Ginger-Sesame Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets coated with a maple glaze, served with vibrant bok choy stir-fried in ginger and sesame oil for an Asian-inspired meal. This Asian Fusion-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, pure maple syrup, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 20 min Serves 2 Asian Fusion cuisine 420 cal/serving

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Ingredients

2 (6 oz each) salmon fillets
3 tbsp pure maple syrup
2 tbsp soy sauce
1 tbsp, grated fresh ginger
2, minced garlic cloves
4 heads, halved lengthwise baby bok choy
1 tbsp sesame oil
1 tbsp vegetable oil
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp pure maple syrup, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, and 1 minced garlic clove to create the glaze.
Step 2: Place 2 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the maple glaze. Roast in the oven for 12-15 minutes until salmon is opaque and flakes easily with a fork.
Step 3: While salmon roasts, heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 minced garlic clove and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
Step 4: Add 4 halved baby bok choy to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir-fry for 4-5 minutes, tossing occasionally, until bok choy leaves are wilted and stems are tender-crisp.
Step 5: Remove salmon from oven and spoon any remaining glaze from the pan over fillets. Sprinkle 1 tbsp toasted sesame seeds over the bok choy and salmon before serving this balanced, flavorful dish.