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This Salmon with Bok Choy is a nourishing, luxurious meal that comes together without fuss. Imagine perfectly cooked salmon with crisp skin and tender bok choy in a glossy glaze. It’s a weeknight hero you’ll return to again and again.

Why You’ll Love This Salmon with Bok Choy

One-pan wonder: Protein and greens cook together for easy cleanup.
Divine textures: Crispy salmon against tender-crisp bok choy.
Versatile & forgiving: Adapt the glaze to your taste with ease.
Restaurant-quality: Impressive results in under 30 minutes.

Ingredients & Tools

2 salmon fillets (about 150-180 g each), skin-on
4 heads of baby bok choy
3 cloves garlic, minced
1 thumb-sized piece of fresh ginger, grated
2 tbsp soy sauce (or tamari)
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp neutral oil (like avocado or grapeseed), divided
1 fresh red chili, sliced (optional, for heat)
1 spring onion, thinly sliced, for garnish
1 tbsp toasted sesame seeds, for garnish

Tools: A large, oven-safe skillet is your best friend here.

Notes: Don’t skip the sesame oil—it’s a flavor powerhouse. Fresh ginger and garlic make a bright, aromatic sauce.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	28 g
Carbs:	18 g
Fiber:	3 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is the single most important step for getting that beautifully crisp skin. Use a paper towel and really press down to remove all surface moisture from both the flesh and the skin.
Don’t shy away from the bok choy stems. They take a minute longer to cook than the leaves, which is why we start them first. When sliced, they become wonderfully tender and soak up the sauce like little flavor sponges.
What if my salmon has pin bones? Run your fingers gently over the top of the fillet—you might feel tiny bones. Use a pair of clean tweezers or needle-nose pliers to pull them out in the direction they’re pointing. It takes 30 seconds and makes for a much more pleasant eating experience.
Is your skillet hot enough? A properly preheated pan is non-negotiable. To test, flick a tiny drop of water into it. If it sizzles and evaporates immediately, you’re good to go. If it just sits there, give it another minute.

How to Make Salmon with Bok Choy

Step 1: Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go—what the French call *mise en place*—is key. Pat the salmon fillets thoroughly dry with paper towels and season the flesh side generously with a little salt. Trim the very base off the bok choy, then slice them in half lengthwise. Mince your garlic, grate your ginger, and mix the soy sauce, honey, rice vinegar, and sesame oil in a small bowl to create your glaze.

Step 2: Place your large skillet over medium-high heat and add one tablespoon of neutral oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down. Press down gently on them with a spatula for the first 10 seconds to ensure the entire skin makes contact with the hot surface. Let them cook, undisturbed, for about 6-7 minutes. You’ll know it’s ready to flip when you can see the color change creeping about two-thirds of the way up the side of the fillet.

Step 3: While the salmon is cooking, you can start on the bok choy. In a separate bowl, toss the halved bok choy with the remaining tablespoon of oil, the minced garlic, and grated ginger, making sure it’s all well-coated. This little pre-toss ensures every nook and cranny gets some of that aromatic goodness.

Step 4: Once the salmon skin is crisp, carefully flip the fillets. They should release from the pan easily if they’re ready. Cook for just 1-2 minutes on the flesh side—you’re just looking to sear it, not cook it through, as it will finish cooking later. Remove the salmon from the pan and set it aside on a plate for a moment.

Step 5: Reduce the heat to medium. Add the bok choy mixture to the same skillet, placing it cut-side down. Let it sear for 1-2 minutes until you get some nice golden-brown color. You’ll hear a fantastic sizzle. Then, use tongs to flip them and cook for another minute until the green leaves have just started to wilt.

Step 6: Now, create the final sauce. Pour your pre-mixed glaze into the hot pan with the bok choy. It will bubble and reduce almost immediately, creating a lovely, glossy coating. Add the optional sliced chili now if you’re using it. Stir everything around to coat.

Step 7: Return the salmon fillets to the pan, nestling them amongst the bok choy, skin-side up to keep it crisp. Spoon some of the sauce over the top of the salmon. Let everything heat through together for a final 1-2 minutes, just until the salmon is cooked to your liking—flaky and opaque.

Step 8: Serve immediately, straight from the pan. Divide the bok choy and salmon between two plates, drizzle with any remaining sauce from the pan, and finish with a flourish of sliced spring onions and a generous sprinkle of toasted sesame seeds.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; bok choy becomes watery upon thawing.
Reviving: Reheat gently in a covered skillet over low heat to retain moisture.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The ultimate companion, it soaks up the delicious savory-sweet glaze and makes the meal more substantial.
Simple soba noodle salad — Toss chilled soba noodles with a little extra rice vinegar and sesame oil for a refreshing, textural side.
Quick-pickled cucumbers — Their bright, acidic crunch provides a perfect palate cleanser between bites of the rich salmon.

Drinks

A crisp, dry Riesling — Its slight sweetness and high acidity cut through the richness of the salmon and complement the Asian flavors beautifully.
Iced jasmine green tea — A non-alcoholic option that’s floral and light, enhancing the meal without overpowering it.
A light-bodied Pinot Noir — If you prefer red, a fruity Pinot Noir has the subtlety to pair with the fish without clashing.

Something Sweet

Mango and sticky rice — It continues the Southeast Asian theme and the sweet, creamy coconut is a dream after the savory main.
Lychee sorbet — Incredibly light and refreshing, with a floral sweetness that feels like a perfect, clean finish.
Matcha white chocolate cookies — For a cozy end, the bittersweet matcha and sweet white chocolate are a sophisticated pairing.

Top Mistakes to Avoid

Mistake: Moving the salmon too soon. If you try to peek or shift it before the skin has had a chance to crisp and release naturally, you’ll tear the beautiful skin and it will stick to the pan. Patience is a virtue here.
Mistake: Overcooking the salmon. Remember, it continues to cook from residual heat even after it’s out of the pan. It’s better to err on the side of slightly underdone—you can always put it back for another 30 seconds, but you can’t undo rubbery, dry fish.
Mistake: Crowding the pan. If your skillet is too small for both fillets and the bok choy, cook in batches. Overcrowding steams the food instead of searing it, and you’ll lose that gorgeous crispy texture.
Mistake: Adding the sauce too early. If you pour the honey-soy glaze into the pan before the bok choy has had a chance to sear, the sugars can burn and create a bitter, acrid flavor instead of a sweet, sticky glaze.

Expert Tips

Tip: Bring your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.
Tip: Score the salmon skin. Make two or three shallow slashes through the skin (but not into the flesh) before cooking. This prevents the fillet from curling up in the pan and renders the fat more effectively for an even crispier result.
Tip: Use the residual heat. After you turn off the heat, the pan is still screaming hot. This is the perfect time to add the final garnishes—the spring onions will wilt slightly and the sesame seeds will toast a little, releasing their oils and aroma.
Tip: Make it a sheet pan meal. For a truly hands-off approach, arrange the bok choy and salmon on a parchment-lined baking sheet. Brush everything with the glaze and roast at 200°C (400°F) for 12-15 minutes. It’s a different texture but just as delicious.

FAQs

Can I use a different type of fish?
Absolutely! This method works wonderfully with any firm-fleshed fish like cod, halibut, or sea bass. Just adjust the cooking time accordingly, as thicker or thinner fillets will need less or more time in the pan. The key is that the fish should be sturdy enough to hold its own against the bok choy and not flake apart too early.

My sauce burned in the pan. What happened?
This usually means your heat was too high when you added the glaze, which contains sugar from the honey. After searing the salmon, the pan is super hot, so remember to reduce the heat to medium before deglazing with the sauce. If it’s still bubbling too violently, you can even take the pan off the heat for a moment while you stir everything together.

Can I make this ahead of time?
You can prep the components ahead—mix the sauce, chop the garlic and ginger, and trim the bok choy. But I highly recommend cooking it fresh. The beauty of this dish is in the textures, and reheating can make the salmon dry and the bok choy soggy. It truly comes together in minutes, so it’s best as a last-minute cook.

Is there a substitute for bok choy?
Of course! Swiss chard, kale, or even broccolini would be fantastic substitutes. Just keep in mind that heartier greens like kale will need a slightly longer cooking time—you might want to sauté them for a few extra minutes before adding the sauce to help them tenderize.

How do I know when the salmon is perfectly cooked?
The best method is the touch test. Gently press the top of the salmon with your finger. If it feels soft and squishy, it’s rare. With a little more resistance, it’s medium. Firm to the touch means it’s well-done. I aim for medium, where it’s opaque and flaky but still incredibly moist. You can also use a fork to peek at the thickest part—it should separate into large, moist flakes.

Salmon With Bok Choy

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 2

Total Time 25 minutes

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Make this easy, one-pan Salmon with Bok Choy for a healthy, restaurant-quality meal in under 30 minutes. Get the foolproof recipe and cook it tonight!

Ingredients

For the Ingredients

2 salmon fillets (about 150-180 g each, skin-on)
4 heads baby bok choy
3 cloves garlic (minced)
1 thumb-sized piece fresh ginger (grated)
2 tbsp soy sauce (or tamari)
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp neutral oil (like avocado or grapeseed, divided)
1 fresh red chili (sliced, optional, for heat)
1 spring onion (thinly sliced, for garnish)
1 tbsp toasted sesame seeds (for garnish)

Instructions

01
Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go—what the French call *mise en place*—is key. Pat the salmon fillets thoroughly dry with paper towels and season the flesh side generously with a little salt. Trim the very base off the bok choy, then slice them in half lengthwise. Mince your garlic, grate your ginger, and mix the soy sauce, honey, rice vinegar, and sesame oil in a small bowl to create your glaze.
02
Place your large skillet over medium-high heat and add one tablespoon of neutral oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down. Press down gently on them with a spatula for the first 10 seconds to ensure the entire skin makes contact with the hot surface. Let them cook, undisturbed, for about 6-7 minutes. You’ll know it’s ready to flip when you can see the color change creeping about two-thirds of the way up the side of the fillet.
03
While the salmon is cooking, you can start on the bok choy. In a separate bowl, toss the halved bok choy with the remaining tablespoon of oil, the minced garlic, and grated ginger, making sure it's all well-coated. This little pre-toss ensures every nook and cranny gets some of that aromatic goodness.
04
Once the salmon skin is crisp, carefully flip the fillets. They should release from the pan easily if they’re ready. Cook for just 1-2 minutes on the flesh side—you’re just looking to sear it, not cook it through, as it will finish cooking later. Remove the salmon from the pan and set it aside on a plate for a moment.
05
Reduce the heat to medium. Add the bok choy mixture to the same skillet, placing it cut-side down. Let it sear for 1-2 minutes until you get some nice golden-brown color. You’ll hear a fantastic sizzle. Then, use tongs to flip them and cook for another minute until the green leaves have just started to wilt.
06
Now, create the final sauce. Pour your pre-mixed glaze into the hot pan with the bok choy. It will bubble and reduce almost immediately, creating a lovely, glossy coating. Add the optional sliced chili now if you’re using it. Stir everything around to coat.
07
Return the salmon fillets to the pan, nestling them amongst the bok choy, skin-side up to keep it crisp. Spoon some of the sauce over the top of the salmon. Let everything heat through together for a final 1-2 minutes, just until the salmon is cooked to your liking—flaky and opaque.
08
Serve immediately, straight from the pan. Divide the bok choy and salmon between two plates, drizzle with any remaining sauce from the pan, and finish with a flourish of sliced spring onions and a generous sprinkle of toasted sesame seeds.