If you want a weeknight dinner that tastes like your favorite takeout but cooks in under 25 minutes, this is it. Sesame ginger salmon roasts on one pan alongside crisp-tender bok choy, soaking up a glossy, savory-sweet glaze. The flavors are bright and punchy—ginger, garlic, soy, and a hint of honey—without a lot of fuss.
Cleanup is quick, the ingredients are simple, and the results feel special enough for company. Pair it with rice or noodles, and you’ve got a balanced, satisfying meal with minimal effort.
What Makes This Special
- Everything on one pan: Salmon and bok choy cook together, so timing is simple and cleanup is easy.
- Bold but balanced flavor: Ginger, sesame, soy, and honey hit salty, sweet, and umami notes without overpowering the fish.
- Quick cooking: About 12–15 minutes in the oven is all you need for perfectly flaky salmon and crisp-tender greens.
- Weeknight-friendly ingredients: Most items are pantry staples, and the rest are easy to find.
- Nutrient-dense: Salmon brings omega-3s and protein, while bok choy adds fiber, vitamins A, C, and K.
Shopping List
- Salmon: 4 fillets (about 6 ounces each), skin-on or skinless
- Bok choy: 1 to 1.5 pounds baby bok choy (or regular bok choy cut into wide strips)
- Fresh ginger: 2 tablespoons, finely grated
- Garlic: 3 cloves, minced
- Soy sauce or tamari: 1/4 cup (low-sodium preferred)
- Honey or maple syrup: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Toasted sesame oil: 2 teaspoons
- Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
- Red pepper flakes or chili-garlic sauce: Optional, to taste
- Sesame seeds: 1 tablespoon, for garnish
- Green onions: 2, thinly sliced for garnish
- Lime or lemon: 1, cut into wedges
- Cooked rice or noodles: Optional, for serving
- Salt and pepper: To taste
How to Make It
- Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
- Mix the glaze: In a bowl, whisk soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and a pinch of red pepper flakes if using.
Taste and adjust sweetness or saltiness as needed.
- Prep the bok choy: Halve baby bok choy lengthwise (or slice regular bok choy into 2-inch pieces). Pat dry. Toss with neutral oil and a pinch of salt and pepper.
- Start the greens: Spread the bok choy cut-side down on the pan.
Roast for 5–7 minutes to give them a head start.
- Add the salmon: Pat salmon dry and season lightly with salt and pepper. Push bok choy to the sides and place salmon fillets in the center, skin-side down if using skin-on.
- Glaze generously: Spoon most of the sesame ginger mixture over the salmon, then drizzle the rest over the bok choy. Reserve a tablespoon if you want a little extra for serving.
- Roast to tender and flaky: Return the pan to the oven for 8–10 minutes, depending on thickness.
Salmon should flake easily and reach an internal temperature of about 125–130°F (52–54°C) for medium, or cook to your preference.
- Broil for gloss (optional): For a caramelized finish, broil for 1–2 minutes. Keep a close eye on it to avoid burning the honey in the glaze.
- Finish and garnish: Sprinkle with sesame seeds and green onions. Serve with lime or lemon wedges for a bright squeeze over the top.
- Plate it up: Add rice or noodles if you like.
Spoon any pan juices over everything for extra flavor.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Keep salmon and bok choy together for convenience or separate if you prefer.
- Reheat gently: Warm in a 275°F (135°C) oven for 8–10 minutes or in a covered skillet over low heat. Avoid microwaving on high, which can dry out the fish.
- Enjoy cold: Flaked leftover salmon is great over salads or rice bowls with a drizzle of soy or extra sesame oil.
- Freezing: Not ideal for bok choy.
You can freeze cooked salmon up to 2 months, but texture will be softer after thawing.
Health Benefits
- Omega-3s for heart and brain health: Salmon is rich in EPA and DHA, which support cardiovascular health, reduce inflammation, and are linked to cognitive benefits.
- Lean protein: Each serving provides high-quality protein to keep you full and support muscle repair.
- Vitamin-packed greens: Bok choy delivers vitamins A, C, and K, plus folate, calcium, and potassium, all for very few calories.
- Lower-sodium options: Using low-sodium soy sauce helps keep salt in check without sacrificing flavor.
- Balanced plate: Pair with whole grains like brown rice for fiber and sustained energy.
Pitfalls to Watch Out For
- Overcooking the salmon: Pull it when it’s just turned opaque and flakes easily. It will continue to cook slightly off the heat.
- Watery bok choy: Dry it well before roasting. Excess moisture can steam instead of roast.
- Burning the glaze: Honey can scorch under the broiler.
Keep the broil short and watch closely.
- Uneven thickness: If your fillets vary in size, remove the thinner pieces a minute or two early.
- Too salty: Use low-sodium soy and taste the glaze before brushing on. Add a splash more honey or water if needed.
Variations You Can Try
- Citrus twist: Add orange zest and a splash of orange juice to the glaze for a fresh, bright note.
- Spicy kick: Stir in gochujang, sambal, or sriracha for more heat and depth.
- Miso upgrade: Whisk in 1 tablespoon white miso for extra umami richness.
- Veggie swap: Use broccolini, asparagus, or snap peas. Adjust cook time so veggies stay crisp-tender.
- Grain bowl style: Serve over quinoa or brown rice with sliced cucumber, avocado, and extra sesame seeds.
- Air fryer option: Cook salmon at 380°F (193°C) for 8–10 minutes; roast bok choy separately in the oven or air fryer for 5–7 minutes.
FAQ
Can I use frozen salmon?
Yes.
Thaw it in the fridge overnight or under cold running water in sealed packaging. Pat very dry before cooking to help the glaze stick and to avoid extra moisture on the pan.
What if I can’t find bok choy?
Use Napa cabbage wedges, broccolini, asparagus, or halved Brussels sprouts. Keep an eye on cook times—softer greens need less time, dense veggies may need a few extra minutes.
How do I know when the salmon is done?
It should flake easily with a fork and look just opaque in the center.
A thermometer should read about 125–130°F (52–54°C) for medium. If you prefer more done, cook to 135°F (57°C).
Can I make this gluten-free?
Use tamari or certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free, but double-check labels on sauces if using a chili paste.
Is skin-on or skinless better for this recipe?
Either works.
Skin-on helps keep the fillets moist and lifts off easily after roasting. If using skin-on, place the salmon skin-side down on the pan.
Can I meal prep this?
Yes. Roast as directed, then portion salmon and bok choy with rice into containers.
Add a lime wedge and extra sesame seeds. Reheat gently to avoid drying out the fish.
What oil should I use?
Use a neutral, high-heat oil like avocado or canola for roasting. Save toasted sesame oil for the glaze and finishing, since it adds flavor but isn’t meant for high-heat cooking alone.
Wrapping Up
This sheet pan sesame ginger salmon with bok choy is the kind of recipe that earns a spot in your regular rotation.
It’s fast, balanced, and big on flavor without a lot of effort. Keep the ingredients on hand, and you can have dinner on the table in under 30 minutes. Once you master the method, swap in different veggies or tweak the glaze to match your mood.
Simple, reliable, and seriously tasty—that’s a win on any weeknight.
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