Seared Salmon with Ponzu and Baby Bok Choy

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  • Level: Easy
  • Total: 22 min
  • Prep: 2 min
  • Cook: 20 min
  • Yield: 4 servings of fish, 4 (4-ounce) servings of bok choy
  • Nutrition Info
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Ponzu Sauce:

1/2 cup soy sauce

3 tablespoons water

2 tablespoons rice wine vinegar

1 1/2 tablespoons freshly squeezed lime juice

1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon )

1 serrano chile, stemmed and sliced (with seeds)

1 scallion, (green and white) thinly sliced

Fish and Vegetables:

8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed

4 (5 to 6 ounce) salmon fillets, skinned

Kosher salt freshly ground black pepper


  1. Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
  2. Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
  3. Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
  4. Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.
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