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

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

Crispy pan-seared salmon glazed with a savory ginger-soy sauce paired with lightly sautéed bok choy for a quick, nutritious dinner. This Asian-inspired Father’s Day recipe, ready in about 30 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in skillet and cook for 4-5 minutes without moving until edges are crispy and golden. Flip and cook for an additional 3 minutes until salmon is just cooked through. Remove salmon and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1/4 cup soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar. Cook over medium heat for 2-3 minutes until sauce thickens slightly and coats the back of a spoon.
  5. Step 5: In a separate pan, heat 1 tbsp olive oil and 1 tsp sesame oil over medium heat. Add 1 lb halved baby bok choy and 1/4 cup water, cover and cook for 3-4 minutes until bok choy is tender but still bright green.
  6. Step 6: Serve salmon drizzled with ginger-soy glaze alongside sautéed bok choy. Sprinkle with red pepper flakes if desired for a touch of heat.

Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Soy Glaze and Sautéed Bok Choy take to make?

Total time is about 30 minutes (15 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 Sautéed Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

Asian father’s day 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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