Sesame Salmon & Pak Choi


This is a quick and easy meal for salmon-lovers. Big on flavour and small on effort, this lovely, light dinner-for-two boasts the intoxicating flavour of toasted sesame oil – which brings a little life to the pak choi (also called bok choy) and crispy salmon. Its almost too easy!

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Carbs 2.8g | Fat 35g | Protein 31g
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Fats of Life® is a blog that I run as a hobby, but I am also the author of two cookbooks that are available worldwide: Keto Kitchen (2020) and Lazy Keto Kitchen (2021). Published by Kyle Books in London, both books have been created with a global audience in mind, so UK and US weights are offered. All the delicious, inspiring recipes feature beautiful accompanying photos and include macros per serving.

“I want you to achieve the best outcome with the recipes on Fats of Life®. Be sure to read the Recipe Success page which is packed with handy tips and advice. For my UK readers, visit the In My Keto Pantry page, which shows the exact special ingredients I use. Happy Cooking, everyone!”Monya

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Sesame Salmon & Pak Choi

A super easy, light meal that can be enjoyed over the summer months! This quick dinner for two boasts the lovely flavour of toasted sesame oil. Too easy!
Course Main Dish
Cuisine Asian, General
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Per serving

Calories: 447kcal | Carbohydrates: 2.8g | Protein: 31g | Fat: 35g



  • Halve the pak choi lengthways so you are left with 4 intact pieces.
  • Melt half the butter in a large non-stick pan or wok. Cook the pak choi (flat side down) over high heat until they start to caramelise. I always try and let the green leafy ends overlap the pan to avoid them wilting and burning. They are delicious with a small 'bite', so try not to overcook them.
    Remove and set aside on a tray or plate (flat side up) and keep in a warm oven while you finish the salmon.
  • Remove the salmon from its packaging and use paper towels to pat them dry very well - particularly the skin side (this will ensure they cook crispy).
  • Just use the same pan: melt the remaining butter and cook the salmon (skin side down) over high heat until the skins are golden and crispy. Reduce the heat to moderate and continue to cook until the salmon is done to your liking (I still like it jelly-pink inside).
    Squeeze in the juice of half a lemon (catch the pips!) and leave the fish in the pan until all the lemon juice cooks away (evaporates).
  • Serve the salmon with the pak choy alongside and lightly brush the whole lot with the sesame oil. A pastry brush does the job perfectly here.
    Season with sea salt flakes and scatter over the sesame seeds before tucking in!

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Sesame Salmon & Pak Choi
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Sesame Salmon & Pak Choi
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Nutritional Information per serving
Calories                        447Kcal / 1870kJ
Fat                                35g
Carbohydrates              2.8g
Protein                          31g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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