Seared Soy-Ginger Salmon with Sesame Bok Choy

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 drafted and published.

Pan-seared salmon glazed with a soy-ginger sauce served alongside sautéed bok choy tossed in toasted sesame oil for an Asian-inspired dinner. This Asian Fusion-inspired seafood recipe (gluten free), 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Fusion cuisine 420 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1/4 cup soy sauce
1 tbsp grated fresh ginger
2 tbsp honey
2 minced garlic cloves
2 tbsp sesame oil
4 heads, halved lengthwise baby bok choy
1 tbsp vegetable oil
1/2 tsp black pepper
2 sliced for garnish green onions
1 tbsp toasted for garnish sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves to create the glaze.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper and place skin-side down. Sear for 5 minutes until the edges are crispy.
Step 3: Flip the salmon, pour half of the soy-ginger glaze over the fillets, and cook an additional 3-4 minutes until salmon is cooked through and glaze is sticky.
Step 4: Remove salmon and keep warm. In the same skillet, add 2 tbsp sesame oil and 4 halved baby bok choy. Sauté for 4 minutes until bok choy leaves are wilted and stems are tender but crisp.
Step 5: Drizzle remaining glaze over bok choy and toss to coat.
Step 6: Plate the salmon with bok choy, garnishing with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.