By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
563 cal · 45 min
Honey-Soy Glazed Salmon with Bok Choy
Recipe GLPR232c50e14975fc
Pan-seared salmon fillets topped with a rich honey-soy glaze infused with fresh ginger and garlic, served alongside tender bok choy. This elegant, flavorful dish is naturally fish-based and comes together in under 45 minutes, making it perfect for a weeknight dinner or impressive meal for guests.
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Ingredients
1 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice
1 inch fresh ginger, peeled and thinly sliced
3 cloves garlic, smashed
4 salmon fillets, about 1 1/2 pounds
4-6 heads baby bok choy, root ends trimmed
Directions
In a small saucepan, combine soy sauce, honey, lemon juice, sliced ginger, and smashed garlic. Bring to a simmer over medium heat, stirring occasionally, until the mixture reduces by half and becomes glossy (about 10-12 minutes). Set the glaze aside to cool slightly.
While the glaze is reducing, prepare the bok choy by rinsing the heads thoroughly and trimming the root ends.
Heat a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side up in the pan. Cook for 4-5 minutes until the skin is crispy and the bottom is lightly browned.
Flip the salmon fillets and cook for an additional 3-4 minutes on the flesh side. The salmon should reach an internal temperature of 145°F at its thickest point.
Pour the honey-soy glaze over the salmon fillets and turn the heat to medium. Arrange the bok choy around the salmon in the skillet.
Continue cooking for 3-4 minutes, stirring the bok choy occasionally, until it is tender and the glaze has coated both the salmon and vegetables evenly. The total cooking time ensures the salmon reaches the safe internal temperature.
Transfer the salmon fillets to serving plates and divide the glazed bok choy among them. Spoon any remaining glaze from the pan over the top and serve immediately.
Comments
Salmon and bok choy are consistently stocked at Harris Teeter, Food Lion, and Kroger in Charlotte, and honey, soy sauce, lemon, garlic, and ginger are basics at every major grocer—no special trips required. The 45-minute stated time is honest for home cooks: roughly 10 minutes prep (mince garlic and ginger, halve bok choy), 5 minutes to combine the glaze, then 20–25 minutes in the oven or on the stovetop, with plating. Cost per serving runs $6–$8 depending on salmon pricing, driven by the fish itself; at $12–$16 per pound for decent salmon at Walmart or Harris Teeter, this skews slightly above weeknight casual but lands squarely in family dinner territory. The dish reheats decently in the oven and works well for meal prep, and it's a natural fit for North Carolina tables where coastal seafood reads as both accessible and elevated.
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