Sesame-Ginger Glazed Salmon with Garlic Bok Choy Stir Fry

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 fillets glazed with a savory sesame-ginger sauce, paired with stir-fried bok choy infused with garlic and soy. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

2 pieces (6 oz each), skin on salmon fillets
3 tbsp soy sauce
2 tbsp honey
1 tbsp, grated fresh ginger
1 tbsp sesame oil
3 cloves, minced garlic cloves
4 heads, halved lengthwise baby bok choy
2 tbsp vegetable oil
1 tbsp, toasted sesame seeds
2 stalks, sliced thin green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, and 1 tbsp sesame oil until smooth.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 2 salmon fillets (6 oz each) with salt and place skin-side down. Cook for 4-5 minutes until skin is crisp, then carefully flip.
Step 3: Pour half the soy-ginger glaze over salmon, reduce heat to medium, and cook for an additional 3-4 minutes until salmon is cooked through and glaze is sticky.
Step 4: Remove salmon from skillet and cover to keep warm. Add remaining 1 tbsp vegetable oil and 3 minced garlic cloves to skillet. Sauté for 30 seconds until fragrant.
Step 5: Add 4 halved baby bok choy heads cut lengthwise, season with a pinch of salt, and stir-fry for 3-4 minutes until leaves are wilted and stalks remain crisp.
Step 6: Drizzle remaining soy-ginger glaze over bok choy and toss to coat evenly.
Step 7: Serve salmon fillets topped with 1 tbsp toasted sesame seeds and 2 sliced green onions alongside the garlic bok choy.