Steamed Salmon with Ginger Broth and Tender Bok Choy

Silky steamed salmon and melting-tender bok choy in a light, gingery soy broth that feels soothing but still tastes like a proper dinner.

Ingredients

• 2 salmon fillets, skin removed (about 5–6 oz / 150–170g each)
• 4 baby bok choy (or 2 large), halved lengthwise
• 1 tbsp fresh ginger, finely sliced into matchsticks
• 2 tbsp soy sauce (or tamari)
• 3/4 cup (180 ml) low-sodium chicken broth or vegetable broth
• 1 tsp toasted sesame oil
• 2 tsp honey (optional, for a gentle balance)
• 2 green onions, thinly sliced (optional but lovely)
• Salt and black pepper

Method

• 1

  Step 1: Set up steamer

  Bring 1–2 inches of water to a gentle simmer in a wide pot with a steamer basket (or a rack). Keep it at a steady, calm simmer (not a rolling boil) for the most tender result.

• 2

  Step 2: Make the ginger broth

  In a small bowl, mix the broth, soy sauce, sesame oil, honey (if using), and half the ginger. Taste and adjust: it should be savory and gingery, not aggressively salty.

• 3

  Step 3: Steam the bok choy first

  Arrange bok choy cut-side up in the steamer basket. Steam for **3 minutes**, until the stems are just starting to soften (they’ll finish with the salmon).

• 4

  Step 4: Add salmon + broth

  Place salmon fillets among the bok choy. Spoon **2–3 tbsp** of the ginger broth over each fillet (this gently seasons as it steams). Scatter remaining ginger over the salmon and bok choy.

• 5

  Step 5: Steam until flaky and just cooked

  Cover and steam for **7–9 minutes**, depending on thickness, until the salmon flakes easily and looks opaque on the outside with a slightly darker, moist center (it will finish as it rests). If you have a thermometer, aim for **125–130°F / 52–54°C** for very tender salmon.

• 6

  Step 6: Serve softly and warm

  Transfer salmon and bok choy to shallow bowls. Pour over the remaining broth (warm it briefly if needed). Finish with green onions and a few twists of black pepper. Serve as-is for a light dinner, or with plain rice if you have it (optional).

Tips

• **No steamer basket?** Put bok choy and salmon on a heatproof plate, set it on a rack in a pot with simmering water, then cover tightly.
• **Extra-soft bok choy:** Steam bok choy for **5 minutes** before adding salmon if you prefer very tender stems.
• **Protein swap:** This method also works beautifully with **cod** (steam 6–8 minutes) or **chicken breast** cut into thin cutlets (steam 10–12 minutes).
• **Storage:** Keep salmon, bok choy, and broth together in an airtight container for **up to 2 days**. Reheat gently until just warm.

Nutrition (per serving, estimate)