Pan-Seared Salmon with Citrus-Glazed Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-skinned salmon fillets paired with tender bok choy glazed in a bright citrus soy sauce for a light, flavorful seafood dish. This asian-inspired seafood ready in about 25 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp. Flip and cook 2-3 minutes until salmon is just cooked through. Remove and keep warm.
  2. Step 2: In the same skillet, add 4 halved baby bok choy, cut side down. Cook for 3 minutes until lightly browned.
  3. Step 3: Add 3 minced garlic cloves, 1/3 cup fresh orange juice, 2 tbsp soy sauce, 1 tbsp honey, and 1/4 tsp red chili flakes to the skillet. Cook, stirring gently, for 3-4 minutes until bok choy is tender and the sauce thickens slightly to a glaze.
  4. Step 4: Plate salmon over or beside the bok choy. Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions on top. Serve immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Citrus-Glazed 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-Glazed 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-Seared Salmon with Citrus-Glazed 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-Glazed 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-Glazed 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.

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