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

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned salmon fillets glazed with a savory sesame-soy sauce, served alongside tender wilted bok choy. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, sesame oil 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 cuisine 410 cal/serving

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Ingredients

4 pieces, 6 oz each, skin on salmon fillets
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
2, minced garlic cloves
1 tsp, grated fresh ginger
4 heads, halved lengthwise baby bok choy
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2, thinly sliced green onions
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 2 minced garlic cloves, and 1 tsp grated fresh ginger until combined.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper. Place fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden.
Step 3: Flip salmon and pour half of the soy glaze over the fillets. Cook an additional 2-3 minutes until salmon is cooked through and glaze thickens slightly, spooning glaze over the salmon as it cooks. Remove salmon and keep warm.
Step 4: Add remaining 1 tbsp vegetable oil to the skillet and add 4 halved baby bok choy, cut side down. Cook for 3-4 minutes until bok choy is wilted and edges are slightly charred.
Step 5: Serve salmon over wilted bok choy, drizzled with any remaining glaze, topped with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.