Pan-Seared Salmon with Ginger Soy Glaze and Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared salmon fillets glazed with a savory ginger soy sauce, served alongside tender baby bok choy for a balanced Asian-inspired dinner. This Asian-inspired seafood recipe, ready in about 25 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 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 cuisine 380 cal/serving

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Ingredients

4 pieces (150 grams each) salmon fillets
2 tablespoons vegetable oil
1 tablespoon, finely grated fresh ginger
3 cloves, minced garlic cloves
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
300 grams, halved lengthwise baby bok choy
1 teaspoon sesame oil
1 teaspoon, toasted sesame seeds
2 stalks, thinly sliced spring onions

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Instructions

Step 1: Pat dry 4 salmon fillets (150 grams each). Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 2: Flip the salmon fillets gently and cook the other side for 3-4 minutes until just cooked through. Remove salmon from pan and set aside.
Step 3: In the same pan, add 1 tablespoon grated fresh ginger and 3 minced garlic cloves, sauté over medium heat for 1 minute until fragrant.
Step 4: Stir in 3 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar. Simmer the sauce for 2-3 minutes until it thickens slightly.
Step 5: Add 300 grams halved baby bok choy to the pan and toss quickly in the sauce, cooking for 2-3 minutes until tender but still crisp.
Step 6: Return salmon to the pan and spoon the ginger soy glaze over each fillet. Drizzle 1 teaspoon sesame oil over the bok choy. Garnish with 1 teaspoon toasted sesame seeds and 2 sliced spring onions before serving.