Stovetop Ginger-Soy Glazed Salmon with Bok Choy
Pan-seared salmon glazed with a ginger-soy sauce, served alongside tender baby bok choy for a fresh and savory Asian-inspired dinner. This asian-inspired seafood (low-carb) ready in about 25 minutes pairs each, skin on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 2, 6 oz each, skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 4 heads, halved lengthwise baby bok choy
Instructions
- Step 1: Season 2 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
- Step 2: Place salmon skin-side down and cook for 5-6 minutes until skin is crisp. Flip and cook for an additional 3 minutes until salmon is just cooked through. Remove and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
- Step 4: Whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar in a small bowl. Pour the mixture into the skillet and simmer for 2-3 minutes until the sauce thickens slightly.
- Step 5: Add 4 halved baby bok choy to the skillet and cook for 3-4 minutes, turning occasionally until tender but still vibrant green.
- Step 6: Return the salmon to the skillet and spoon the ginger-soy glaze over the fillets. Serve immediately with bok choy.
Frequently asked questions
How long does Stovetop Ginger-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 Stovetop Ginger-Soy Glazed Salmon with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep each, skin on salmon fillets from drying out.
Can I substitute ingredients in Stovetop Ginger-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 Stovetop Ginger-Soy Glazed Salmon with 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.
Is Stovetop Ginger-Soy Glazed Salmon with Bok Choy low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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