Pan-Seared Teriyaki Salmon with Ginger-Sesame Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 developed and reviewed.

Tender salmon fillets glazed with a homemade teriyaki sauce, paired with crisp-tender bok choy sautéed in ginger and toasted sesame oil for an Asian-inspired dinner. This Japanese-inspired seafood recipe, ready in about 25 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 400 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 Japanese cuisine 400 cal/serving

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Ingredients

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

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 minced garlic clove, and 1 tsp grated fresh ginger to make the teriyaki sauce.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin-side down in the skillet. Cook for 4-5 minutes until skin is crisp.
Step 3: Carefully flip the salmon and pour half of the teriyaki sauce over the fillets. Cook for another 3-4 minutes while spooning the sauce over the fish until salmon is cooked through and glazed.
Step 4: Remove salmon from skillet and cover loosely with foil to keep warm.
Step 5: In the same skillet, add 1 tbsp sesame oil over medium heat. Add 4 halved baby bok choy and sauté for 3-4 minutes until the stalks are tender but leaves remain bright green.
Step 6: Drizzle remaining teriyaki sauce over the bok choy and toss to coat.
Step 7: Plate the salmon atop the bok choy, sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions over the top, and serve immediately.