Pan-Seared Salmon with Citrus Ginger Glaze and Bok Choy

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

Seared salmon fillets glazed in a tangy citrus ginger sauce, served with lightly sautéed bok choy for a fresh finish. This asian fusion-inspired seafood ready in about 25 minutes pairs 6 oz each salmon fillets, to taste salt, to taste black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with salt and black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 5 minutes until skin is crispy, then flip and cook 3 minutes more until just cooked through. Remove salmon and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1/4 cup freshly squeezed orange juice, 2 tbsp soy sauce, and 1 tbsp honey. Simmer for 2-3 minutes until the glaze thickens and coats the back of a spoon.
  5. Step 5: Meanwhile, in another pan, heat 1 tsp sesame oil over medium heat. Add 3 halved baby bok choy and sauté for 4 minutes until tender but still bright green.
  6. Step 6: Plate the salmon over the sautéed bok choy and drizzle the citrus ginger glaze generously over the fish before serving.

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Frequently asked questions

How long does Pan-Seared Salmon with Citrus Ginger Glaze and 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-Seared Salmon with Citrus Ginger Glaze and 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 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Citrus Ginger Glaze and 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 Salmon with Citrus Ginger Glaze and 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-Seared Salmon with Citrus Ginger Glaze and Bok Choy?

Asian Fusion 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.

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