Pan-Seared Salmon with Honey-Soy Glaze and Sautéed Bok Choy
Tender salmon fillets pan-seared to a golden crust, finished with a glossy honey-soy glaze, served alongside garlicky sautéed bok choy. This asian-inspired seafood ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 4 cloves, minced garlic cloves
- 1 tsp, grated fresh ginger
- 3 heads, halved lengthwise baby bok choy
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated fresh ginger to create the honey-soy glaze; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper.
- Step 3: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving until the skin is crisp and golden.
- Step 4: Flip the salmon and cook for 2-3 minutes more until just cooked through. Remove salmon and keep warm.
- Step 5: In the same skillet, add 1 tbsp vegetable oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 6: Add 3 halved baby bok choy, cut side down, and cook for 3-4 minutes until slightly charred and tender.
- Step 7: Pour the honey-soy glaze over the bok choy and cook for 1-2 minutes until the sauce thickens and coats the greens.
- Step 8: Return salmon to the pan briefly to glaze the tops, then drizzle 1 tsp sesame oil over everything before plating.
Frequently asked questions
How long does Pan-Seared Salmon with Honey-Soy Glaze and Sautéed 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-Soy Glaze and Sautéed 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 Honey-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 Honey-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 Honey-Soy Glaze and Sautéed 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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