Pan-Roasted Salmon with Citrus Soy Glaze and Sesame Greens

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Salmon fillets pan-roasted to a crisp skin topped with a tangy citrus soy glaze, served alongside quick sautéed sesame greens. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs 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
• 3 tbsp soy sauce
• 2 tbsp, fresh orange juice
• 1 tbsp honey
• 1 minced garlic cloves
• 3 cups, halved baby bok choy
• 1 tsp toasted sesame oil
• 1 tbsp, toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each, skin on) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin side down and cook without moving for 5-6 minutes until the skin is crisp and golden brown. Flip and cook for 2-3 minutes more until salmon is cooked through but still moist.
3. Step 3: While salmon cooks, whisk together 3 tbsp soy sauce, 2 tbsp fresh orange juice, 1 tbsp honey, and 1 minced garlic clove in a small bowl.
4. Step 4: Remove salmon from skillet and set aside. Pour the citrus soy glaze into the skillet and simmer over medium heat for 2 minutes until slightly thickened and glossy.
5. Step 5: Add 3 cups halved baby bok choy and 1 tsp toasted sesame oil to the skillet with glaze. Sauté for 3-4 minutes until greens are tender but still vibrant.
6. Step 6: Plate salmon atop the sesame bok choy and drizzle with the citrus soy glaze. Sprinkle 1 tbsp toasted sesame seeds over the top before serving.