Pan Seared Salmon with Greens Recipe

Side view of pan seared salmon simmered in a honey soy sauce with Swiss chard in a black skillet.

Pan Seared Salmon with Greens Recipe

Pan Seared Salmon with Greens is a quick and easy flakey and tender salmon recipe that's simmered in a honey ginger soy sauce. It's ready in about 15 minutes using one skillet and is incredibly delicious! Perfect for speedy and healthy weeknight dinners.

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 321kcal

Author: Stephanie Wilson

Ingredients

1 lb salmon fillet
1 tablespoon olive oil
3 garlic cloves minced
2 teaspoons fresh ginger minced (or 1 teaspoon ground ginger)
⅓ cup low sodium soy sauce
⅓ cup honey
pinch red pepper flakes or to taste-- optional but delicious!
1 bunch bok choy chopped

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Instructions

Separate the greens from the root ends of the bok choy. Chop the ends into small pieces and the leafy greens separately (you will add them at different times while cooking). Set aside.
In a small bowl, combine the garlic, ginger, soy sauce, honey, and pinch of red pepper flakes.
In a large skillet, heat the oil over medium-high heat, and add the salmon and chopped bok choy ends. Pour the honey soy sauce over the top and cook for 1-2 minutes. Cover the skillet and cook for another 3-4 minutes (depending on the thickness of your salmon). According to the USDA, salmon should reach a minimum internal temperature of 145°F.
Remove the lid, stir the sauce, add the greens, and cook for another minute or two or until they begin to wilt.

Notes

Marinating: If you have time, marinating this salmon for about 30 minutes infuses it with an additional depth of flavor and helps ensure it stays juicy. Mix the the garlic, ginger, soy sauce, and honey in a small bowl. Add it to a resealable bag with the salmon and refrigerate for 30 minutes but not longer than 1 hour. Then, follow the recipe instructions, adding the marinated salmon and its juices to the skillet.

Cooking salmon in a skillet: Place salmon skin-side down in the skillet. As the salmon cooks, you will see the color of the filet begin to lighten, starting at the bottom of the filet. For thick filets, this will take a total of 8-9 minutes, for thinner filets, about 6-7 minutes. Adding the lid helps the salmon steam, as well as pan sear, providing a delicious texture.

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