Seared Soy-Ginger Glazed Salmon with Stir-Fried Bok Choy

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

Pan-seared salmon glazed with a savory soy-ginger sauce served alongside quick stir-fried bok choy for a balanced Asian-inspired dinner. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, soy sauce, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, and 1 tbsp sesame oil until well combined to create the glaze.
  2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat dry 2 salmon fillets and place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the salmon and brush the top side generously with half of the soy-ginger glaze. Cook for an additional 3-4 minutes until the salmon is cooked through and glaze thickens slightly.
  4. Step 4: Remove salmon from the skillet and keep warm. Add remaining 1 tbsp vegetable oil to the skillet, then add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
  5. Step 5: Add 4 cups halved baby bok choy to the skillet and stir-fry for 3-4 minutes until tender-crisp. Drizzle remaining glaze over the bok choy and toss to coat.
  6. Step 6: Serve the glazed salmon on plates topped with 2 tbsp sliced scallions alongside the stir-fried bok choy.

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Frequently asked questions

How long does Seared Soy-Ginger Glazed Salmon with 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 Seared Soy-Ginger Glazed Salmon with 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Seared Soy-Ginger Glazed Salmon with 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 Seared Soy-Ginger Glazed Salmon with Stir-Fried Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Seared Soy-Ginger Glazed Salmon with Stir-Fried 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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