Pan-Seared Salmon with Honey-Ginger Glaze and Sesame Bok Choy
Delicate salmon fillets pan-seared and brushed with a sweet and tangy honey-ginger glaze, served alongside stir-fried bok choy with toasted sesame. This asian fusion-inspired seafood (gluten free) ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, salt, black pepper 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.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp honey
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 minced garlic clove
- 4 heads, halved lengthwise baby bok choy
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a small bowl, whisk together 3 tbsp honey, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, and 1 minced garlic clove to make the glaze.
- Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5 minutes until the skin is crisp.
- Step 4: Flip salmon and brush the top side with half of the honey-ginger glaze, cooking for 3-4 minutes until salmon is cooked through and glaze is sticky.
- Step 5: Remove salmon to a warm plate and reduce heat to medium. Add 1 tbsp sesame oil to the same skillet, then add 4 halved baby bok choy, cut side down.
- Step 6: Sauté bok choy for 3-4 minutes until tender and slightly charred, tossing once mid-way.
- Step 7: Drizzle remaining honey-ginger glaze over bok choy and sprinkle 1 tsp toasted sesame seeds on top before serving alongside salmon.
Frequently asked questions
How long does Pan-Seared Salmon with Honey-Ginger Glaze and Sesame 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 Honey-Ginger Glaze and Sesame 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 salt from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Honey-Ginger Glaze and Sesame 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 Honey-Ginger Glaze and Sesame 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 Honey-Ginger Glaze and Sesame 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.
