Seared Soy-Ginger Salmon with Sesame Bok Choy

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Drizzle remaining glaze over bok choy and toss to coat.
  6. Step 6: Plate the salmon with bok choy, garnishing with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Seared Soy-Ginger Salmon with Sesame 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 Salmon with Sesame Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seared Soy-Ginger 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 Seared Soy-Ginger 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 Seared Soy-Ginger 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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