In a small saucepan, combine soy sauce, honey, sesame oil, minced garlic, and grated ginger. Heat over medium heat until it simmers, stirring for about 5 minutes until thickened.

Pat the salmon fillet dry. In a large skillet, heat a tablespoon of vegetable oil. Add the salmon skin-side down.

Sear the salmon for 4-5 minutes until the skin is crispy. Flip and brush glaze over the top. Cook for another 4-6 minutes until flaked and cooked through.

Add halved bok choy to the same skillet and sauté for 2-3 minutes until tender but crisp.

Let salmon rest for a minute. Serve with bok choy and any extra glaze drizzled on top.