Soy-Ginger Glazed Salmon with Sesame Bok Choy

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

Salmon fillets glazed with a savory soy-ginger sauce paired with quickly sautéed bok choy tossed in toasted sesame seeds. This Asian-inspired seafood recipe, 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 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

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp finely grated fresh ginger, 1 tbsp honey, and 1 minced garlic clove to make the glaze.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 2 salmon fillets (6 oz each), skin side down, and cook for 4 minutes until skin is crisp.
  3. Step 3: Flip salmon and brush the top with half the soy-ginger glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is sticky. Remove salmon and keep warm.
  4. Step 4: Add remaining 1 tbsp vegetable oil to the same skillet and sauté 3 halved baby bok choy heads for 3-4 minutes until wilted but still crisp.
  5. Step 5: Pour remaining glaze over bok choy, tossing to coat, then sprinkle with 1 tbsp toasted sesame seeds.
  6. Step 6: Plate the salmon fillets atop the bok choy and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Soy-Ginger Glazed 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 Soy-Ginger Glazed 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 Soy-Ginger Glazed 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 Soy-Ginger Glazed Salmon with Sesame 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.

What goes well with Soy-Ginger Glazed Salmon with Sesame 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.

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