Soy-Glazed Ginger Salmon with Bok Choy
Flaky salmon fillets pan-seared and glazed in a savory ginger, soy, and honey reduction.
Recipe Author
Riff Kitchen@riffkitchen
Asian-inspiredDinnerFish
Soy-Glazed Ginger Salmon with Bok Choy
Flaky salmon fillets pan-seared and glazed in a savory ginger, soy, and honey reduction.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 12 cook
- 22 min
- servings
- 2
- effort
- Easy
Chef's note
This one-pan meal delivers bold, balanced flavors in under 30 minutes, making it ideal for a busy weeknight.
Method
8 steps · tap one to tick it off
Tips
Rinse the bok choy between the leaves. Grit hides at the base of each halved head. Rinse cut-side up under the tap, then shake it dry so it sears instead of steaming.
Go light on the salt. Soy sauce brings plenty of salt to the glaze. The light sprinkle on the flesh side in step 2 is enough.
Turn the heat down for the glaze. Honey and soy burn quickly over medium-high heat. Lower it to medium as the sauce goes in and keep spooning.
Swaps
No honey? Brown sugar or maple syrup in the same amount.
No olive oil? Vegetable or avocado oil, which suit the high heat better.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality, for the salmon alone. The bok choy thaws limp and watery.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This one-pan meal delivers bold, balanced flavors in under 30 minutes, making it ideal for a busy weeknight.
Instructions
Follow the steps to perfection.
Tips
Rinse the bok choy between the leaves. Grit hides at the base of each halved head. Rinse cut-side up under the tap, then shake it dry so it sears instead of steaming.
Go light on the salt. Soy sauce brings plenty of salt to the glaze. The light sprinkle on the flesh side in step 2 is enough.
Turn the heat down for the glaze. Honey and soy burn quickly over medium-high heat. Lower it to medium as the sauce goes in and keep spooning.
Swaps
No honey? Brown sugar or maple syrup in the same amount.
No olive oil? Vegetable or avocado oil, which suit the high heat better.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality, for the salmon alone. The bok choy thaws limp and watery.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix