Soy-Glazed Salmon with Bok Choy

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

Flaky salmon fillets glazed in a sweet-savory soy-honey sauce, served with crisp-tender bok choy. This asian-inspired seafood 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 400 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk 3 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1 minced garlic clove, and 1/2 tsp grated ginger in a small bowl.
  2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 4 salmon fillets (6 oz each) and cook for 4-5 minutes per side until golden and flakes easily.
  3. Step 3: Remove salmon and set aside. Add 1 lb chopped bok choy to skillet and stir-fry for 3-4 minutes until bright green and slightly wilted.
  4. Step 4: Return salmon to skillet, spooning the sauce over top. Cook for 1 minute until sauce thickens and coats salmon.
  5. Step 5: Garnish with 1 tbsp sesame seeds and serve immediately.

Frequently asked questions

How long does Soy-Glazed 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 Soy-Glazed Salmon with 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-Glazed 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 Soy-Glazed Salmon with Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Glazed Salmon with 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.

What others are saying

Related recipes