Pan-Fried Salmon with Citrus-Soy Glaze and Sesame Bok Choy
Salmon fillets pan-fried to golden perfection topped with a bright citrus-soy glaze, served alongside tender bok choy sautéed with toasted sesame seeds. This asian-inspired seafood ready in about 25 minutes pairs (5 oz each), skin on salmon fillets, salt, 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 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 (5 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp fresh orange juice
- 1 tbsp honey
- 2, minced garlic cloves
- 4 heads, halved lengthwise baby bok choy
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
Instructions
- Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook an additional 3-4 minutes until salmon is cooked through and flakes easily.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp fresh orange juice, 1 tbsp honey, and 2 minced garlic cloves.
- Step 4: Remove salmon from skillet and set aside. In the same skillet, add halved 4 baby bok choy and sauté for 3-4 minutes until tender but still bright green.
- Step 5: Drizzle 1 tsp sesame oil over bok choy and sprinkle 1 tbsp toasted sesame seeds. Return salmon to the pan, pour the citrus-soy glaze over the top, and cook together for 1-2 minutes until the glaze thickens and coats the salmon. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Salmon with Citrus-Soy Glaze and Sesame 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 Pan-Fried Salmon with Citrus-Soy Glaze and Sesame 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 salt from drying out.
Can I substitute ingredients in Pan-Fried Salmon with Citrus-Soy Glaze and Sesame 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 Pan-Fried Salmon with Citrus-Soy Glaze and Sesame 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 Pan-Fried Salmon with Citrus-Soy Glaze and Sesame 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.
