Ginger Scallion Salmon with Crispy Bok Choy
Crispy-skinned salmon with a sizzling ginger scallion glaze and charred bok choy. Five main ingredients, about 20 minutes.
The short answer
This ginger scallion salmon takes about 20 minutes and brings roughly 34g of protein a fillet. Sear the salmon until the skin crackles, char bok choy in the same pan, then spoon over a sizzling glaze of fresh ginger, scallions and coconut aminos.
On this page
You want something that tastes like your favorite takeout spot, but lighter and faster. This is it, and the whole kitchen smells like ginger. Like every dinner in this set, it uses five main ingredients. Oil, salt, pepper and dried spices don’t count, because they already live in your kitchen.
It’s one of the meals from our guide to 5-ingredient clean dinners, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.
Why this ginger scallion salmon works on tired nights
- Salmon cooks fast. About 8 minutes total in a hot pan.
- The glaze is three ingredients. Ginger, scallions and coconut aminos, no bottle needed.
- Bok choy chars in the same pan. So there’s one skillet to wash.
- It’s filling. Protein plus healthy fat keeps you satisfied.
Fatty fish like salmon are a top source of omega-3 fats. The Harvard Nutrition Source on omega-3 fats explains why they matter.
The flavor: what makes it taste so good
The classic Cantonese ginger scallion trick is pouring hot oil over raw ginger and scallions so they sizzle and bloom. We do a quick pan version, then add coconut aminos for a savory, slightly sweet glaze.
- A full thumb of fresh ginger, finely grated
- A whole bunch of scallions, white and green parts
- Coconut aminos for savory depth
- Red pepper flakes and garlic powder for warmth
What you need
Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.
- The 5 ingredients: wild salmon, baby bok choy, fresh ginger, scallions, coconut aminos
- Pantry: avocado oil, garlic powder, red pepper flakes, sea salt, black pepper
Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.
How to make ginger scallion salmon
First, season and sear the salmon skin side down until crisp. Next, char the bok choy in the same pan. Then sizzle the ginger and scallions, add coconut aminos and spoon it over everything. The full recipe card is below.
Asian · Main Course
Ginger Scallion Salmon with Crispy Bok Choy
Crispy salmon with a sizzling ginger scallion glaze and charred bok choy. Five main ingredients, 20 minutes.
Prep
5 minCook
15 minTotal
20 minservings
4Vegan version. Thick slabs of pressed extra-firm tofu sear until golden and take the salmon's place under the same ginger scallion glaze.
Ingredients
The 5 ingredients
Pantry
The 5 ingredients
Pantry
Method · tap a step to mark it done
Season the salmon with the garlic powder, 1/2 tsp salt and the pepper.
Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the salmon skin side down and press gently for 10 seconds. Cook 5 to 6 minutes until the skin is crisp, then flip and cook 1 to 2 minutes more. Move to plates.
Start 6 min timerAdd 1 tbsp oil and the bok choy cut side down with a pinch of salt. Cook 2 to 3 minutes until charred, then flip for 1 minute. Move to the plates.
Start 3 min timerLower the heat to medium. Add the last 1 tbsp oil, the ginger, most of the scallions and the chili. Sizzle for 30 seconds.
Pour in the coconut aminos and simmer 30 to 60 seconds until slightly glossy. Spoon over the salmon and bok choy and top with the rest of the scallions.
Pat the tofu slabs dry and season with garlic powder and salt.
Sear the tofu in 1 tbsp avocado oil over medium-high heat for 4 to 5 minutes per side until deep golden. Move to plates.
Start 5 min timerChar the bok choy cut side down in 1 tbsp oil for 2 to 3 minutes, flip for 1 minute, and add to the plates.
Start 3 min timerSizzle the ginger, most of the scallions and the chili in the last 1 tbsp oil for 30 seconds, then add the coconut aminos and simmer until glossy.
Spoon over the tofu and bok choy and finish with the rest of the scallions and sesame seeds.
Calories
400Protein
34gCarbs
9gFat
24gFiber
2gCalories
250Protein
16gCarbs
11gFat
16gFiber
3gNutrition is per serving and estimated.
Serving ideas
Serve it with steamed jasmine or brown rice, or with cauliflower rice cooked in the same pan with a little garlic.
Nutrition at a glance: each serving has about 400 calories, 34g protein, 9g carbs and 2g fiber. Numbers are estimates and change with your exact ingredients.
Swaps and variations
- Use cod, halibut or arctic char instead of salmon.
- Swap bok choy for broccolini or green beans.
- Use tamari if you don’t have coconut aminos.
- Add fresh chili slices for more heat.
Make-ahead and storage tips
Ginger scallion salmon keeps for up to 3 days in the fridge. Flake it cold over rice and greens, or warm it gently in a covered skillet with a splash of water.
Frequently asked questions
Can I make ginger scallion salmon with skinless fillets?
Yes. Sear for about 3 minutes per side over medium-high heat. You lose the crispy skin, but the glaze still shines.
What are coconut aminos?
A savory sauce made from coconut sap and salt. It tastes like a milder, slightly sweet soy sauce with less sodium.
How do I keep salmon from sticking?
Pat the skin very dry, get the pan hot first, and don’t move the fillet until it releases on its own.
Save this one for your next long day. Want more? Try our smoky shakshuka with feta next.
This article is for general information and is not medical or nutrition advice.
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