Pan-Roasted Salmon with Ginger-Soy Glaze and Sautéed Bok Choy
Tender salmon fillets pan-roasted and brushed with a fragrant ginger-soy glaze, served alongside garlicky sautéed bok choy. This asian-inspired seafood 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 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 (6 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp, finely grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves, minced garlic cloves
- 4 heads, halved lengthwise baby bok choy
- 1 tsp sesame oil
- 2 tbsp water
Instructions
- Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5 minutes without moving until the skin is crisp and golden.
- Step 3: Flip the salmon and cook for an additional 3 minutes.
- Step 4: Meanwhile, in a small bowl, whisk together 1 tbsp finely grated fresh ginger, 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar to make the glaze.
- Step 5: Brush the glaze over the salmon fillets and cook for 1-2 more minutes until the glaze thickens slightly and coats the fish.
- Step 6: Remove salmon from the skillet and keep warm. In the same skillet, add 1 tsp sesame oil and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 7: Add 4 halved baby bok choy and 2 tbsp water, cover and steam for 3-4 minutes until tender but still bright green.
- Step 8: Serve the glazed salmon on plates with sautéed bok choy alongside.
Frequently asked questions
How long does Pan-Roasted Salmon with Ginger-Soy Glaze and Sautéed 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-Roasted Salmon with Ginger-Soy Glaze and Sautéed 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-Roasted Salmon with Ginger-Soy Glaze and Sautéed 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-Roasted Salmon with Ginger-Soy Glaze and Sautéed 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-Roasted Salmon with Ginger-Soy Glaze and Sautéed 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
