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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-skinned salmon pan-seared and glazed with a savory ginger-soy sauce, served alongside tender wilted bok choy for a quick, balanced Asian-inspired meal. This asian-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, skin on, soy sauce, fresh ginger, grated 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, 2 tsp rice vinegar, 2 minced garlic cloves, and 2 tsp sesame oil until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place 4 skin-on salmon fillets skin-side down and cook for 5-6 minutes until the skin is crisp and golden. Flip and cook an additional 2 minutes.
  3. Step 3: Pour the ginger-soy glaze over the salmon and cook for 1 minute more, spooning the sauce over the fillets until the glaze thickens and coats the fish.
  4. Step 4: Remove salmon from the skillet and set aside. Add 8 halved baby bok choy to the same skillet with 1/4 cup water and 1/4 tsp red pepper flakes (if using). Cover and steam for 3-4 minutes until bok choy is wilted and tender.
  5. Step 5: Serve the glazed salmon atop the wilted bok choy, spooning any extra glaze from the pan over the top.

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Frequently asked questions

How long does Pan-Seared Salmon with Ginger-Soy Glaze and Wilted 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 Wilted 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 soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Ginger-Soy Glaze and Wilted 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 Wilted 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 Wilted 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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