Seared Salmon with Sesame Bok Choy and Spinach is a flavorful and nutritious dish that combines crispy, tender salmon with a savory sesame-infused vegetable medley.
The salmon is pan-seared to perfection, creating a golden crust while keeping the inside moist and flaky. The bok choy and spinach are sautéed with sesame oil, garlic, and a hint of soy sauce, adding depth and umami to the dish.
Perfect for a quick and healthy meal, this dish balances protein, greens, and rich flavors in every bite.
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In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with this seared salmon with bok choy?
- Variations
- Storing and Reheating
- If you enjoy this seared salmon recipe, you may want to try my other recipes.
- Seared Salmon with Sesame Bok Choy and Spinach
Why you will love this recipe
A one-pan meal—this recipe requires only one skillet to be prepared, which is perfect for easy clean up.
Easy ingredients – most are already in your pantry.
It takes no time to prepare – dinner is on the table in less than 30 minutes.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Salomon fillets – skinless and around 6 ounces each, which is the perfect portion size.
Olive oil – is used to cook your salmon. You can substitute it with vegetable oil if you wish.
Shiitake mushrooms – My favorite mushrooms and I the best to quick cook as they do not have too much internal moisture and can be sauteed rather quickly.
Garlic cloves – add so much flavor to this dish and marries perfectly with the spinach and the bok choy.
Baby bok choy and Baby spinach – combine the two flavors and textures, making them the perfect partners with your salmon. Select baby spinach, as it is softer. Remove the stems if you wish.
Fresh ginger – finely grated and do reserve any juices as they add lots of flavor to this dish.
Roasted sesame oil – add a nutty flavor and a must with Asian food.
Soy Sauce – acts as a seasoning with lots of flavor. Beware, as it is salty. Taste as you go along so as not to overpower this dish.
Sesame seeds – sprinkle over your dish for added flavor
Salt – your seasoning
Equipment Needed
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Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start by patting dry your salmon fillets and season them generously with salt.
- Add the oil to a large skillet over medium-high heat and bring it hot but not smoking.
- Add the salmon and cook, turning only once. Once done, transfer the salmon to a plate and keep it warm.
- Meanwhile, add the mushrooms to the oil in the same skillet and cook the shiitake mushrooms. This step will not take more than three minutes, and I suggest not leaving the skillet unattended, as you do not want your mushrooms to burn.
- Add the garlic to the mushrooms, stir, and then add the bok choy with the water from when you rinsed them. Cook, toss until the bok choy is tender.
- Remove the skillet from the heat and add the spinach, ginger, sesame oil, and soy sauce. Toss and taste to see if more salt is needed.
- Serve the vegetables on a plate and top with the salmon fillets.
- Sprinkle sesame seeds over it.
Pro Tips
- Ensure that all your salmon fillets are the same size so they all cook simultaneously.
- This recipe goes rather quickly; have all your ingredients ready to go once you turn the stove on.
What dishes can you enjoy with this seared salmon with bok choy?
Rice is always a great side dish to most Asian food, and this Cilantro Lime Rice is perfect for it. A small bowl of Jasmine steamed rice is another option.
Variations
I also made this recipe with skin on salmon, which was delicious. Start by cooking the salmon skin-side down until it is nice and crispy. Once you turn the salmon fillets over, you can remove the skin.
Storing and Reheating
Store: once your salmon and bok choy are completely cooled off, you can store them in an airtight container in the refrigerator for up to three days.
Reheat: bring back to room temperature and warm in a skillet over medium-low until the vegetables are warmed.
If you enjoy this seared salmon recipe, you may want to try my other recipes.
Seared Salmon with Sesame Bok Choy and Spinach
Ingredients
- 4 salmon fillets, skinless, 6 ounces each
- ¼ cup olive oil
- ½ pound shiitake mushrooms, stems removed and cap sliced
- 2 garlic cloves, chopped
- 1 pound baby bok choy, trimmed and quartered
- 15 ounces baby spinach
- 1½ tablespoon ginger, finely grated
- 1 teaspoon roasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoons toasted sesame seeds
- ½ teaspoon salt
Instructions
- Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.
- Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.
- Transfer to a plate and keep warm.
- Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes.
- Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes.
- Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine.
- Serve the vegetables topped with salmon and sprinkle with sesame seeds.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: International
- Type: Under 45 minutes
Did you make this?
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Carolyn
The flavor of the bok choy, mushrooms and spinach was delicious.
Giangi Townsend
Thank you, Carolyn, I am happy you enjoyed it.