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

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 drafted and published.

Pan-seared salmon glazed with a savory soy-ginger sauce served alongside crisp-tender stir-fried bok choy for a balanced Asian-inspired meal. This Asian-inspired St. Patrick’s Day recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, brown sugar 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 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 380 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp, grated fresh ginger
2, minced garlic cloves
2 tbsp vegetable oil
4 heads, halved lengthwise baby bok choy
1 tsp sesame oil
1/4 cup water
2, sliced green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves until sugar dissolves to form the glaze.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 4 minutes until skin is crisp.
Step 3: Flip salmon and brush each fillet with half of the soy-ginger glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is sticky. Remove salmon and keep warm.
Step 4: In the same skillet, add remaining 1 tbsp vegetable oil and 4 halved baby bok choy. Stir-fry for 2 minutes until slightly wilted.
Step 5: Add 1/4 cup water to the skillet with bok choy, cover and steam for 3 minutes until bok choy is tender but still bright green.
Step 6: Remove lid, drizzle 1 tsp sesame oil and sprinkle 2 sliced green onions over bok choy. Serve salmon on plates with bok choy alongside, spooning remaining glaze over the top.