Pan-Seared Teriyaki Salmon with Ginger Bok Choy

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

Salmon fillets pan-seared to a golden crisp and glazed with a homemade teriyaki sauce, served alongside sautéed bok choy with fresh ginger. This japanese-inspired seafood ready in about 30 minutes pairs salmon fillets, soy sauce, mirin 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Bring to a simmer and cook for 5 minutes until slightly thickened, then remove from heat.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with salt and place skin-side down in the pan. Cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the salmon gently and cook for an additional 3 minutes while brushing the tops with the prepared teriyaki sauce.
  4. Step 4: In another skillet, heat 1 tsp sesame oil over medium heat. Add 4 halved baby bok choy and sauté for 3-4 minutes until tender and slightly wilted. Season with a pinch of salt.
  5. Step 5: Serve the teriyaki salmon fillets over the sautéed bok choy, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Pan-Seared Teriyaki Salmon with Ginger Bok Choy take to make?

Total time is about 30 minutes (15 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 Teriyaki Salmon with Ginger Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Teriyaki Salmon with Ginger 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 Teriyaki Salmon with Ginger 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 Teriyaki Salmon with Ginger Bok Choy?

Japanese 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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