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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-skinned salmon glazed in a savory ginger-soy sauce served alongside tender sautéed bok choy. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs 6 oz each, skin on salmon fillets, grated fresh ginger, low sodium soy sauce 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp grated fresh ginger, 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 tsp sesame oil to make the glaze.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place 4 skin-on salmon fillets skin side down and cook for 5-6 minutes without moving until skin is crisp and golden.
  3. Step 3: Flip the salmon and brush generously with half of the ginger-soy glaze. Cook for another 3-4 minutes until salmon reaches medium doneness.
  4. Step 4: While salmon cooks, in a separate skillet, heat 1 tsp vegetable oil over medium heat. Add 2 thinly sliced garlic cloves and 1/4 tsp red pepper flakes; sauté for 30 seconds until fragrant.
  5. Step 5: Add 4 halved baby bok choy heads and sauté for 4-5 minutes, turning occasionally, until tender but still bright green.
  6. Step 6: Drizzle remaining ginger-soy glaze over bok choy and toss to coat. Serve salmon over bok choy and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Soy 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 Ginger-Soy 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 grated fresh ginger from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Ginger-Soy 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 Ginger-Soy 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.

Is Pan-Seared Salmon with Ginger-Soy Glaze and 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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