Pan-Roasted Salmon with Orange-Ginger Glaze and Bok Choy

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Crispy-skinned salmon pan-roasted and glazed with a tangy orange-ginger sauce, served alongside tender sautéed bok choy for a vibrant Asian-inspired meal. This Asian Fusion-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, vegetable oil, fresh ginger 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 rice, quinoa, or a quick salad. 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 tbsp vegetable oil
• 1 tbsp, finely grated fresh ginger
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 heads, halved lengthwise baby bok choy
• 1 tsp sesame oil
• 2 cloves, minced garlic cloves
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and salmon is cooked halfway through.
3. Step 3: Flip salmon and cook for 2 minutes more, then remove from skillet and set aside.
4. Step 4: In the same skillet, add 1 tbsp finely grated fresh ginger, 2 minced garlic cloves, and 1/4 tsp red pepper flakes; sauté for 30 seconds until fragrant.
5. Step 5: Pour in 1/4 cup freshly squeezed orange juice, 2 tbsp soy sauce, and 1 tbsp honey; simmer for 3-4 minutes until the glaze thickens slightly.
6. Step 6: Meanwhile, in a second pan, heat 1 tsp sesame oil over medium heat. Add 2 halved baby bok choy and sauté for 4-5 minutes until tender and slightly wilted, seasoning with a pinch of salt.
7. Step 7: Return salmon to the glaze pan, spoon sauce over fillets, and cook together for 1 minute. Serve salmon topped with glaze alongside sautéed bok choy.