Soy-Glazed Salmon and Bok Choy


  • ¼ cup soy sauce
  • 1 large clove garlic (finely chopped)
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 6 heads baby bok choy (halved lengthwise)
  • 1 tablespoon olive oil, plus more for the grill
  • 1¼ pounds skinless salmon fillet (cut into 4 pieces)
  • Toasted sesame seeds (for serving)


Heat grill to medium.

In a bowl, whisk together soy sauce, ginger, and garlic. Transfer half the mixture to a second bowl and whisk in the honey and mustard. In a large bowl, toss the bok choy with oil.

Lightly oil the grill. Grill the salmon, covered, for 4 minutes. Turn, brush with half the honey-soy mixture and continue cooking until opaque throughout, 2-3 minutes more. Brush with the remaining glaze.

After you turn the salmon, place the bok choy on the grill cut side down, and cook for 2 minutes. Turn and cook until just tender, 1-2 minutes more; transfer to plates or a platter and drizzle with the remaining soy sauce.

Serve with the salmon and sprinkle with sesame seeds, if desired.

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