Sesame-Ginger Baked Salmon with Bok Choy

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

Flaky salmon fillets glazed with a savory-sweet sesame-ginger sauce, served atop tender bok choy for a vibrant, protein-packed meal. This asian-inspired seafood ready in about 29 minutes pairs salmon fillets, soy sauce, rice vinegar 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 14 min Serves 4 Asian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp grated ginger in a small bowl.
  2. Step 2: Place 4 salmon fillets on a parchment-lined baking sheet. Brush each fillet evenly with the sauce mixture, then sprinkle with 1 tsp sesame seeds.
  3. Step 3: Arrange 2 quartered bok choy heads around the salmon. Add 2 minced garlic cloves to the baking sheet.
  4. Step 4: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork.
  5. Step 5: Let rest for 3 minutes, then serve immediately with the bok choy and pan juices.

Frequently asked questions

How long does Sesame-Ginger Baked Salmon with Bok Choy take to make?

Total time is about 29 minutes (15 min prep + 14 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 Sesame-Ginger Baked Salmon with 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 Sesame-Ginger Baked 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 Sesame-Ginger Baked 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.

What goes well with Sesame-Ginger Baked Salmon with Bok Choy?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes