Pan-Seared Teriyaki Salmon with Ginger Bok Choy

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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.

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 recipe, 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

4 pieces (6 oz each), skin on salmon fillets
1/4 cup soy sauce
2 tbsp mirin
2 tbsp brown sugar
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
2 tbsp vegetable oil
4 heads, halved lengthwise baby bok choy
1 tsp sesame oil
2 sliced, for garnish green onions
1 tbsp, toasted, for garnish sesame seeds

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Instructions

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.
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.
Step 3: Flip the salmon gently and cook for an additional 3 minutes while brushing the tops with the prepared teriyaki sauce.
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.
Step 5: Serve the teriyaki salmon fillets over the sautéed bok choy, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.