Pan-Seared Salmon with Sesame-Ginger Glaze and Stir-Fried Bok Choy

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

Succulent salmon fillets pan-seared and finished with a savory sesame-ginger glaze, served alongside crisp stir-fried bok choy. This asian fusion-inspired seafood (gluten free) 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 410 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 Fusion cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 tbsp sesame oil to create the glaze.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 skin-on salmon fillets, skin side down, and cook for 5-6 minutes until the skin is crisp and golden. Flip and cook the other side for 3-4 minutes until the salmon is just cooked through.
  3. Step 3: Pour the prepared sesame-ginger glaze over the salmon in the last minute of cooking, spooning the glaze over the fillets to coat and thicken slightly.
  4. Step 4: Remove the salmon and set aside. In the same skillet, add the 1 lb halved baby bok choy and 2 sliced green onions. Stir-fry for 3-4 minutes until bok choy is tender-crisp. Sprinkle 1 tbsp toasted sesame seeds over the salmon and bok choy before serving.

Frequently asked questions

How long does Pan-Seared Salmon with Sesame-Ginger Glaze and Stir-Fried 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 Sesame-Ginger Glaze and Stir-Fried 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 Sesame-Ginger Glaze and Stir-Fried 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 Sesame-Ginger Glaze and Stir-Fried 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 Sesame-Ginger Glaze and Stir-Fried 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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