Pan-Fried Salmon with Ginger-Soy Glaze and Sesame Bok Choy
Delicate salmon fillets pan-fried to crisp the skin, glazed with a sweet and savory ginger-soy sauce, served alongside sesame-infused bok choy. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs (6 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 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.
Ingredients
- 2 pieces (6 oz each, skin-on) salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 4 heads baby bok choy (halved lengthwise)
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Season 2 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook for an additional 2-3 minutes until salmon is just cooked through. Remove and keep warm.
- Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant. Stir in 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar, cooking for 2 minutes until glaze thickens slightly.
- Step 4: Add 4 halved baby bok choy to the skillet, drizzle with 1 tsp sesame oil, and sauté for 3-4 minutes until tender but still bright green. Sprinkle 1 tbsp toasted sesame seeds over bok choy and salmon before serving.
Frequently asked questions
How long does Pan-Fried Salmon with Ginger-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 Ginger-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 Ginger-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 Ginger-Soy Glaze and Sesame 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.
Is Pan-Fried Salmon with Ginger-Soy Glaze and Sesame 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.
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