Spoon Simple
Sesame Ginger Glazed Salmon with Quick Stir-Fried Bok Choy
Flaky baked salmon coated in a savory-sweet sesame ginger glaze, served alongside crisp-tender bok choy quickly stir-fried with garlic. A healthy, vibrant, and protein-packed meal ready in under 30 minutes.
Prep 10 min
Cook 18 min
Total 28 min
Serves 4
Ingredients
Step 1 — For the Salmon
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
Step 2 — For the Bok Choy
- 1 tablespoon high-heat oil (like avocado or canola)
- 2 heads bok choy, trimmed and separated into leaves
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes (optional)
- Salt to taste
Instructions
- 1
Preheat Oven and Prepare Glaze
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together soy sauce, honey, sesame oil, grated ginger, minced garlic, and rice vinegar.
- 2
Glaze Salmon
Pat salmon fillets dry and place them on the prepared baking sheet. Brush the sesame ginger glaze generously over the top of each salmon fillet.
- 3
Bake Salmon
Bake for 12-18 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly caramelized.
- 4
Stir-Fry Bok Choy
While the salmon bakes, heat the high-heat oil in a large skillet or wok over medium-high heat. Add the sliced garlic and red pepper flakes (if using) and stir-fry for about 30 seconds until fragrant.
- 5
Cook Bok Choy
Add the bok choy leaves to the skillet. Stir-fry for 2-3 minutes until the leaves are wilted and stems are tender-crisp. Season with salt to taste.
- 6
Serve
Serve the glazed salmon immediately alongside the stir-fried bok choy.
Nutrition per serving: 460 cal · 35g protein · 20g carbs · 28g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
