Honey Soy Glazed Salmon with Roasted Bok Choy (1 Hour)

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Honey soy glazed salmon is a delicious and healthy meal that combines the rich flavors of glazed salmon with the freshness of roasted bok choy.

The salmon is perfectly cooked with a sweet and savory glaze, then garnished with sesame seeds for an added crunch while the bok choy adds a hearty, nourishing earthiness to the meal.

This dish is easy to prepare, making it perfect for a quick weeknight dinner or a special weekend meal.

  • Prep Time: 32 minutes
  • Cook Time: 28 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the salmon:

  • 4 salmon fillets (about 6 ounces each)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons green onions, chopped (optional)
  • 2 tablespoons sesame seeds, for garnish

For the bok choy:

  • 4 heads baby bok choy, halved lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the honey soy glaze (5 minutes): In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
  3. Marinate the salmon (15 minutes): Place the salmon fillets in a shallow dish and pour the honey soy glaze over them. Let the salmon marinate for at least 15 minutes, turning occasionally to ensure they are well coated.
  4. Prepare the bok choy (5 minutes): While the salmon is marinating, place the halved bok choy on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange the bok choy cut side down on the baking sheet.
  5. Roast the bok choy (15 minutes): Roast the bok choy in the preheated oven for 15 minutes, or until tender and slightly charred around the edges.
  6. Cook the salmon (10-12 minutes): Heat a large oven-safe skillet over medium-high heat. Add the marinated salmon fillets, skin side down, to the skillet. Cook for 3-4 minutes, then flip the fillets and cook for an additional 2-3 minutes. Transfer the skillet to the oven and bake for another 5-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Finish the bok choy (2 minutes): Once the bok choy is roasted, drizzle with sesame oil and soy sauce, then toss to coat.
  8. Serve: Plate the roasted bok choy alongside the glazed salmon fillets. Garnish the salmon with sesame seeds and chopped green onions if desired. Serve immediately.

Notes

For best results, make sure not to overcook the salmon to keep it moist and tender. The honey soy glaze can be made ahead of time and stored in the refrigerator for up to a week.

This dish pairs wonderfully with steamed rice or quinoa for a complete meal. Enjoy this salmon dish as a nutritious and flavorful dinner option!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 15g
  • Sodium: 1200mg
  • Fat: 18g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 70mg

Pair this with...

Herby Quinoa and Brown Rice

To start, you'll want to rinse your brown rice and quinoa separately to remove any impurities. Using a pot or rice cooker, combine equal parts of brown rice and quinoa with water, ensuring a ratio that allows them to cook until tender but not mushy. As they simmer away, gather your favorite herbs. Basil, parsley, and thyme are especially complementary, but feel free to get creative. Chop these herbs finely for a burst of fresh flavor. Once the grains are cooked and have absorbed all the water, fluff them with a fork to separate the grains. While still warm, fold in your chopped herbs. Drizzle a bit of olive oil or a pat of butter, sprinkle some salt, and give it a good mix.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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