ASIAN GINGER SOY GLAZED SALMON WITH BOK CHOY

Low CalorieMains & EntréesHigh ProteinGluten FreeDairy FreeAsian
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 18 min ★★☆☆☆ 4

Ingredients

  • 4 salmon fillets

  • 4 heads bok choy, halved

  • 3 tbsp low-sodium soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp fresh ginger, grated

  • 3 garlic cloves, minced

  • 1 tbsp honey

  • 1 tbsp rice vinegar

  • 2 spring onions, sliced

  • Sesame seeds to garnish

Cooking instructions

  • Preheat oven to 200°C / 400°F

  • Mix soy sauce, sesame oil, ginger, garlic, honey and rice vinegar into a glaze

  • Place salmon fillets on a lined baking tray, brush generously with glaze

  • Toss bok choy in a little sesame oil and soy sauce, place alongside salmon

  • Bake for 15–18 minutes until salmon is cooked through and bok choy is tender

  • Garnish with spring onions and sesame seeds before serving

Chef ’s Notes

  • Don't overbake the salmon — it should still have a slight blush in the center

  • Add chili oil or fresh chili for heat

  • Swap bok choy for tenderstem broccoli or pak choi

  • Serve with steamed cauliflower rice or plain steamed rice

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

Next

BAKED LEMON HERB COD WITH ROASTED ASPARAGUS