Stovetop Ginger-Soy Glazed Salmon with Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 filets glazed with a ginger-soy reduction served alongside tender baby bok choy for a quick Asian-inspired meal. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon filet, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon filet
1/4 cup soy sauce
1 tbsp, minced fresh ginger
2 tbsp honey
3 cloves, minced garlic cloves
1 tbsp sesame oil
1 lb, halved lengthwise baby bok choy
2 tbsp vegetable oil
1/4 tsp red pepper flakes
2, thinly sliced for garnish green onions

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp minced fresh ginger, 2 tbsp honey, and 3 minced garlic cloves until combined.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon filets with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until the edges are crispy and salmon is golden, then carefully flip and cook 2-3 minutes more until just cooked through.
Step 3: Remove salmon and set aside. In the same skillet, add 1 tbsp sesame oil and 1 lb halved baby bok choy cut side down. Sauté for 3 minutes until slightly wilted.
Step 4: Pour the soy-ginger sauce into the skillet and add 1/4 tsp red pepper flakes. Cook, stirring gently, for 2 minutes until the sauce thickens and coats the bok choy.
Step 5: Return salmon filets to the pan, spooning sauce over them to glaze. Garnish with 2 thinly sliced green onions and serve immediately.