Soy-Ginger Glazed Salmon with Stir-Fried Bok Choy and Mushrooms

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 soy-ginger sauce, served with quickly stir-fried bok choy and shiitake mushrooms for an Asian-inspired dinner. 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 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1/4 cup soy sauce
2 tbsp, grated fresh ginger
2 tbsp honey
2, minced garlic cloves
3 tbsp vegetable oil
3 heads, halved lengthwise baby bok choy
1 cup, sliced shiitake mushrooms
1 tsp sesame oil
2, sliced green onions
1/4 tsp (optional) red chili flakes
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves until well combined.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until the skin is crisp; flip and cook 2 minutes more.
Step 3: Pour the soy-ginger glaze over the salmon fillets, reduce heat to medium-low, and spoon the sauce over the fish as it thickens for 3 minutes until the salmon is cooked through and glossy.
Step 4: Meanwhile, heat 1 tbsp vegetable oil and 1 tsp sesame oil in another skillet over medium-high heat. Add 3 halved baby bok choy and 1 cup sliced shiitake mushrooms, stir-frying for 4-5 minutes until bok choy is tender-crisp and mushrooms are browned.
Step 5: Season vegetables with 1/4 tsp red chili flakes (optional) and garnish with 2 sliced green onions before serving alongside the glazed salmon.