Seared Sesame-Ginger Salmon with Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Pan-seared salmon glazed with a sesame-ginger sauce, served alongside quickly stir-fried baby bok choy for a balanced Asian-inspired dinner. This Asian-inspired stir-fry recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) salmon fillets
3 tbsp soy sauce
1 tbsp, minced fresh ginger
2, minced garlic cloves
1 tbsp honey
1 tsp toasted sesame oil
2 tbsp vegetable oil
1 lb, halved lengthwise baby bok choy
1 tbsp sesame seeds
2, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 tbsp honey, and 1 tsp toasted sesame oil to create the glaze.
Step 2: Heat 2 tbsp vegetable oil in a large 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 crispy.
Step 3: Flip the salmon and brush each fillet with half of the soy-ginger glaze. Cook for an additional 3-4 minutes until salmon is opaque and flakes easily.
Step 4: Remove salmon from skillet and cover loosely with foil to keep warm. In the same skillet, add halved 1 lb baby bok choy cut side down. Stir-fry for 3-4 minutes until tender-crisp.
Step 5: Drizzle remaining glaze over bok choy, toss with 1 tbsp sesame seeds and 2 sliced green onions. Serve salmon atop or alongside bok choy, garnished with extra sesame seeds if desired.