Pan-Seared Honey-Ginger Salmon with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets with a sticky-sweet glaze, served atop tender bok choy for a quick weeknight dinner. This asian-inspired seafood (gluten-free) ready in about 22 minutes pairs (6 oz each), skin-on salmon fillets, honey, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon dry with paper towels. Place skin-side down in a cold skillet, then heat over medium-high until skin is crisp (about 4 minutes). Flip and cook for 3 more minutes until opaque and tender.
  2. Step 2: In a small bowl, whisk together honey, grated ginger, soy sauce, rice vinegar, and water. Add minced garlic and cook in the skillet over medium heat for 1 minute until slightly thickened.
  3. Step 3: Pour sauce over salmon, add bok choy, and cook for 3 minutes, turning bok choy to coat. Drizzle with sesame oil, sprinkle with sesame seeds, and serve immediately.

Frequently asked questions

How long does Pan-Seared Honey-Ginger Salmon with Bok Choy take to make?

Total time is about 22 minutes (10 min prep + 12 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-Seared Honey-Ginger Salmon with 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 honey from drying out.

Can I substitute ingredients in Pan-Seared Honey-Ginger Salmon with 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-Seared Honey-Ginger Salmon with 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-Seared Honey-Ginger Salmon with 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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