Pan fried salmon served with baby bok choy

This pan fried salmon and bok choy stir fry is a modern Chinese home style dish rather than a traditional classic. It uses authentic Chinese pantry ingredients like Shaoxing wine, soy sauce, ginger, and garlic, but applies them to salmon, a protein more common in contemporary home cooking than historical Chinese cuisine.

Even though salmon is not a traditional ingredient in Chinese cooking, I love the flavor and the high protein it brings to our meals. During busy weeks, I typically turn it into honey glazed salmon or a simple salmon poke bowl because both come together quickly and are packed with flavors my family loves.

And today I am going to show you how to make these easy pan fried salmon bites, I simply pan fry the marinated salmon until golden, quickly cook the bok choy, then finish everything with an amazing soy sauce mixture, and the whole dish is ready in 20 minutes using ingredients I know you might already have in your kitchen. I can’t wait for you to try it.

Ingredients

When you are ready to cook, your table should have all the ingredients listed below for easy cooking.

Ingredients for making pan fried salmon
  • Aromatics: I use chopped ginger, garlic, and green onion to build the base of the dish.
  • Salmon: I cut the salmon into large bite size pieces and marinate them with Shaoxing wine, salt, and pepper. See my recipe card for more details.
  • Sauce: I mix soy sauce, rice vinegar, and a small amount of sugar to create a simple, savory sauce.
  • Vegetables: I use chopped baby bok choy because it cooks quickly and pairs well with the salmon.

How to make

1. Steam the baby bok choy: Add the chopped baby bok choy to a pan with a small amount of water. Cover and cook until just tender, then transfer to a plate and set aside.

Steam the baby bok choy with a bit of water in the pan

2. Pan fry the marinated salmon: Heat oil in a pan and add the marinated salmon in a single layer. Cook until golden and cooked through, then transfer the salmon to a plate right away.

Pan fry the salmon 

3. Sauté the aromatics: Add the ginger, garlic, and green onion to the pan. Cook briefly while stirring until they release their fragrance and soften slightly.

Saute the aromatics

4. Add the sauce and cook until it thickens: Pour the mixed sauce into the pan with the aromatics. Cook while stirring until the sauce slightly thickens and coats the pan.

Add the sauce and cook until it thickens

5. Drizzle the sauce and serve: Spoon the sauce over the salmon and baby bok choy. Serve right away while everything is hot.

Drizzle the sauce over the salmon and the baby bok choy

Cooking tips

  • The best tip is to avoid overcrowding the pan when cooking the salmon. Giving each piece enough space helps it brown properly and stay tender inside, instead of steaming and turning soft.
  • I pat the salmon dry before marinating so it sears properly in the pan. This helps create a better surface for browning.
  • I prepare all the ingredients before I start cooking since everything moves quickly.
  • I cook the bok choy briefly so it stays crisp and fresh. Overcooking makes it watery.
  • I highly recommend using a nonstick skillet for this dish. You can get away with using much less oil if you do, and the salmon will not fall apart due to sticking. 

Serving suggestions

At home, I usually serve this salmon with steamed white rice and a simple Chinese vegetable stir fry, the kind of dinner we all gather around after a long day.

If I want to change things up, I swap the bok choy for whatever vegetables I have, like broccoli or green beans, or adjust the sauce slightly to suit different tastes. On one recent weekend, I ended the meal with my decadent Hojicha purin, a Japanese style custard pudding, which I highly recommend to pair with seafood!

Pan fried salmon served with baby bok choy close up

Frequently asked questions

How do I get good color on the salmon?

I let the pan heat up before adding the oil, then place the salmon in a single layer. Giving it time to sear without stirring too much helps it develop a nice golden surface.

How do I store leftovers?

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently in a pan so the salmon stays tender. For the freezer, I let everything cool completely, then transfer it to a freezer safe container and store it for up to 1 month. I thaw it overnight in the fridge before reheating slowly.

How do I make the sauce thicker?

I do not use cornstarch in the sauce, so it stays on the thinner side. If you prefer a thicker, glossier sauce, you can mix 1 teaspoon of cornstarch with 2 tablespoons of water until fully dissolved, then stir it into the sauce at the end and cook briefly until it thickens.

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These pan fried salmon bites are crispy on the outside and soft and moist on the inside. They are served with a gingery, garlicky savory sauce and steamed bok choy. {Gluten-Free Adaptable}

Pan Fried Salmon Bites (香煎三文鱼)

By Maggie Zhu
4.84 from 6 votes
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 4 servings
Print
In just 20 minutes, I can have these pan fried salmon bites on the table for my family. I love how the salmon turns crispy outside while staying moist inside, paired with a savory soy sauce, fresh ginger, and garlic, and served with tender steamed bok choy. It is an easy high protein dinner that it is perfect for busy nights.

Ingredients 

Salmon

  • 1 lb salmon , diced into 1” (2 cm) pieces
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons sugar

Stir fry

  • 1/4 cup water (or chicken broth) (*Footnote)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 1/2 thumb ginger , minced (and extra sliced for garnish, optional)
  • 2 green onions , sliced
  • 4 heads baby bok choy , halved (quartered if using larger heads)

Instructions

  • Combine the salmon and Shaoxing wine in a medium sized bowl. Mix well and marinate for 10 minutes while preparing the other ingredients. Once done, drain off any excess liquid. Sprinkle it with salt and pepper and mix well.
  • Mix the sauce ingredients together in a small bowl.
  • Add 1/4 cup water (or chicken broth) to a large nonstick pan and heat over medium-high heat until boiling. Add the baby bok choy, sprinkle with a pinch of salt, and cover the pan. Cook for 1 minute or until the bok choy has softened to your desired texture. Transfer the bok choy to a large plate and wipe any residual water using a paper towel.
  • Add 1/2 tablespoon of oil into the same skillet and heat over medium-high heat until hot. Spread out the salmon without overlapping. Let cook, flipping occasionally, until both sides have become golden brown, about 2 minutes per side.(*Footnote 2) Transfer to the same plate with the baby bok choy.
  • Add the remaining 1/2 tablespoon oil (if the salmon is fatty and releases a lot of oil, skip the additional oil), garlic, ginger, and green onion. Stir a few times to release the fragrance.
  • Pour in the sauce and turn to medium heat. Stir and cook until the sauce thickens slightly, 1 minute or so. Pour the sauce with aromatics over the salmon and bok choy. Garnish with sliced ginger, if using. Serve hot as a main dish.

Ingredient Substitution Guide

Notes

  1. You can use water to steam the bok choy. Sometimes I like to use a splash of chicken broth to further add flavor.
  2. Sometimes for a more buttery texture, I leave the center of the salmon a bit undercooked. You can watch the sides of the salmon pieces, and make sure the center has not turned entirely pale pink. The salmon will be great either way, but leaving it a bit medium creates a very tender and juicy texture.

Nutrition

Serving: 1serving, Calories: 260kcal, Carbohydrates: 21.4g, Protein: 28.6g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 35mg, Sodium: 921mg, Potassium: 2463mg, Fiber: 8.7g, Sugar: 11.7g, Calcium: 920mg, Iron: 8mg

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