Pan-Seared Teriyaki Salmon with Ginger-Sesame Stir-Fried Bok Choy
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 ready in about 25 minutes pairs (6 oz each), skin on 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Teriyaki Salmon with Ginger-Sesame Stir-Fried Bok Choy take to make?
Total time is about 25 minutes (10 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-Sesame Stir-Fried Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Teriyaki Salmon with Ginger-Sesame Stir-Fried 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-Sesame Stir-Fried 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-Sesame Stir-Fried 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.
