Sautéed Ginger-Sesame Salmon with Bok Choy

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

Pan-seared salmon fillets glazed with a ginger and sesame infused sauce served alongside tender sautéed bok choy. This asian-inspired whole30 (dairy free, gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, avocado oil, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 5-6 minutes until skin is crispy and edges turn opaque.
  2. Step 2: Flip the salmon and add 1 tbsp grated fresh ginger, 3 minced garlic cloves, 3 tbsp coconut aminos, and 1 tsp toasted sesame oil to the pan. Spoon the sauce over the salmon and cook for an additional 3-4 minutes until salmon is cooked through and sauce thickens slightly.
  3. Step 3: In a separate skillet, heat remaining 1 tbsp avocado oil over medium heat. Add 3 halved baby bok choy and sauté for 4-5 minutes, stirring occasionally, until leaves are wilted and stalks are tender. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Serve the salmon fillets over the sautéed bok choy, spooning extra sauce from the pan on top.

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Frequently asked questions

How long does Sautéed Ginger-Sesame Salmon with 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 Sautéed Ginger-Sesame Salmon with 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sautéed Ginger-Sesame Salmon with 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-Sesame Salmon with 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-Sesame Salmon with Bok Choy dairy free?

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

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