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orange honey glazed salmon with garlic sesame bok choy

Honey Orange Salmon with Sesame Garlic Bok Choy

This simple gluten free paleo dinner only takes 30 minutes to make.
Total Time 28 mins
Course Main Course
Servings 4 people


For the Salmon

  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tbs gluten free tamari
  • 1 clove garlic, minced
  • 4 4-6oz fillets wild caught salmon I use sockeye

For the Bok Choy

  • 2 tbs avocado oil
  • 5 cloves garlic
  • 1/4 cup onion, minced
  • 2 tbs gluten free tamari
  • 1 tsp sesame oil
  • 2 large bok choy, quartered or 4 baby bok choy, halved

Optional (For Serving)

  • 2 oranges, sliced
  • 2 cups whole grain like rice or quinoa if eating grains


  • Preheat oven to 400 degrees.
  • Make your glaze. In a small saucepan combine orange juice, honey, tamari, and garlic. Bring to a boil, stirring occasionally. Then continue to boil until sauce is reduced by half.
  • Prep your salmon. Place your fillets on a parchment lined baking sheet. Pour the sauce evenly over each one, using a spoon to spread it.
  • Place in the oven in the center rack and bake for 10 minutes per inch of thickness. Mine took exactly 10 minutes. Your fish is done when it easily flakes with a fork.
  • While the salmon is baking, prepare your bok choy. Put oil in a large skillet over medium high heat. Add onion and sautee until soft. Add garlic and stir and cook until fragrant.
  • Then add tamari, sesame oil and bok choy and stir well to coat. Cover with a lid and cook 2-3 minutes. Then remove the lid, give it a good stir and cook about 5 minutes more to really caramelize those flavors. Stir occasionally to keep the onion and garlic from burning.
  • Serve salmon with orange slices, bok choy and rice on the side (if using.)


Recipe by Liz at https://www.thenutramom.com