Sesame-Ginger Glazed Salmon with Stir-Fried Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Pan-seared salmon fillets glazed with a savory sesame-ginger sauce, paired with quick stir-fried baby bok choy for a fresh Asian-inspired meal. This Asian-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 pieces (6 oz each), skin on salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp canola oil
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 lb, halved lengthwise baby bok choy
• 1 tbsp, for garnish sesame seeds
• 2, thinly sliced for garnish green onions

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Instructions

1. Step 1: Pat 4 salmon fillets dry and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Add salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden, then flip and cook 2-3 minutes until just cooked through. Remove salmon and set aside.
3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
4. Step 4: Stir in 3 tbsp low sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Simmer sauce for 2 minutes until slightly thickened.
5. Step 5: Add 1 lb halved baby bok choy to the skillet, toss to coat in sauce, and stir-fry for 3-4 minutes until wilted but still vibrant.
6. Step 6: Return salmon to the skillet to warm with the bok choy for 1 minute.
7. Step 7: Plate salmon atop the glazed bok choy, then sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.