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

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Tender salmon fillets glazed with a savory soy-ginger sauce served alongside quick-sautéed sesame bok choy. This Asian-inspired Easter recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp finely grated fresh ginger, 2 tbsp honey, and 1 tbsp rice vinegar to create the glaze.
Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper and place skin-side down; cook for 4-5 minutes until skin is crisp.
Step 3: Flip the salmon and pour half of the soy-ginger glaze over the fillets; cook for another 3 minutes until salmon is cooked through and glaze is slightly thickened.
Step 4: Remove salmon and keep warm. In the same skillet, add remaining 1 tbsp sesame oil and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
Step 5: Add 4 halved baby bok choy and cook for 3-4 minutes, turning occasionally until leaves are wilted but stems remain crisp.
Step 6: Drizzle remaining soy-ginger glaze over bok choy, sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions, then serve immediately alongside the salmon.