Sesame-Ginger Salmon with Bok Choy
Flaky salmon fillets glazed in a fragrant sesame-ginger sauce, served atop tender bok choy for a restaurant-worthy meal in 25 minutes. This asian-inspired seafood (gluten-free) ready in about 25 minutes pairs (6 oz each), skin-on 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 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.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp, grated fresh ginger
- 1 clove, minced garlic
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tbsp cornstarch
- 1/2 cup, low-sodium chicken broth
- 1 bunch, chopped (about 4 cups) bok choy
- 1 tbsp sesame seeds
Instructions
- Step 1: Mix soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a bowl. Place salmon in a dish and pour marinade over it, turning to coat. Let sit for 10 minutes.
- Step 2: Heat sesame oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 6-7 minutes until skin is crispy and salmon is cooked through. Remove salmon and set aside.
- Step 3: Add chopped bok choy to the skillet and cook for 3-4 minutes until wilted. In a small bowl, whisk cornstarch and water to form a slurry, then stir in chicken broth. Pour into skillet and simmer until thickened (about 1 minute). Return salmon to skillet, coat with sauce, and sprinkle with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Salmon with 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 Sesame-Ginger Salmon with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Sesame-Ginger 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 Salmon with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sesame-Ginger Salmon with 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
