Pan-Seared Salmon with Ginger-Sesame Glaze and Sautéed Bok Choy
Crisp-skinned salmon fillets glazed with a sweet and savory ginger-sesame sauce paired with tender sautéed bok choy for a healthy, flavorful dinner. This asian-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (6 oz each) salmon fillets
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 heads baby bok choy, halved lengthwise
- 1/4 tsp red pepper flakes
- 2 stalks green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tbsp sesame oil until combined.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 4 salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp.
- Step 3: Flip the salmon and pour the ginger-sesame glaze over the fillets. Cook for another 3-4 minutes until the salmon is cooked through and the glaze thickens, spooning the sauce over the fish occasionally.
- Step 4: Remove salmon to a warm plate. In the same skillet, add halved 4 baby bok choy and 1/4 tsp red pepper flakes. Sauté for 3-4 minutes until the bok choy is tender but still bright green.
- Step 5: Serve salmon on a bed of bok choy, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Ginger-Sesame 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-Seared Salmon with Ginger-Sesame 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Ginger-Sesame 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-Seared Salmon with Ginger-Sesame 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-Seared Salmon with Ginger-Sesame 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.
