Sautéed Ginger-Scallion Salmon with Sesame Bok Choy

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

Pan-seared salmon infused with fresh ginger and scallions, complemented by sesame oil sautéed bok choy for a light and flavorful dinner. This asian-inspired seafood (gluten free) ready in about 27 minutes pairs (5 oz each) salmon fillets, fresh ginger, minced, stalks scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 12 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl, mix 1 tbsp minced fresh ginger, 3 thinly sliced scallions, and 2 tbsp soy sauce.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
  3. Step 3: Flip the salmon, spoon the ginger-scallion-soy mixture over the top, and cook for another 3 minutes until cooked through and flaky.
  4. Step 4: While salmon cooks, heat 2 tbsp sesame oil in another skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
  5. Step 5: Add 4 halved baby bok choy heads, season with a pinch of salt, and sauté for 4-5 minutes until the leaves are wilted but stems remain crisp. Serve salmon atop or alongside sesame bok choy.

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Frequently asked questions

How long does Sautéed Ginger-Scallion Salmon with Sesame Bok Choy take to make?

Total time is about 27 minutes (15 min prep + 12 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 Sautéed Ginger-Scallion Salmon with Sesame 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 (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sautéed Ginger-Scallion Salmon with Sesame 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 Sautéed Ginger-Scallion Salmon with Sesame 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.

Is Sautéed Ginger-Scallion Salmon with Sesame Bok Choy gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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