Chili-Glazed Salmon with Bok Choy
by Sherman Antao · View original source
We wanted a failproof way to get perfectly cooked fish with a crisp, well-browned crust alongside an easy vegetable side. Cooking the fillets in a nonstick skillet kept the browned crust on the fish, not stuck to the pan. We started our glaze with sweet chili sauce; a little savory fish sauce and fresh ginger were all we needed to turn it into a boldly flavored glaze. A pinch of cornstarch helped to thicken the glaze. Baby bok choy paired perfectly with the rich salmon. Try to purchase center-cut salmon fillets of similar size so that they cook at the same rate. If you purchase skin-on fillets, follow the instructions on page 184 to remove the skin. If using wild salmon, decrease cook time slightly and cook fillets to 120 degrees (for medium-rare).
- Category:
- Main Course
- Cook:
- 30 min
- Servings:
- 2
Ingredients
- 4 tablespoon sweet chili sauce
- 2 tablespoon fish sauce
- 3 teaspoon ginger (grated fresh)
- 1/2 teaspoon cornstarch
- 4 tablespoon vegetable oil (divided)
- 4 head baby bok choy (4 ounces each, halved)
- 4 salmon fillets (6- to 8-ounce, skinless, 1 1/2 inches thick)
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- lime wedges
Instructions
- Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering. Add bok choy cut side down to skillet and cook until lightly browned on both sides, 1 to 2 minutes per side; transfer to plate.
- Pat salmon dry with paper towels and sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet (used cast iron skillet) over medium-high heat until just smoking. Lay fillets in skillet and cook until browned on first side, about 5 minutes. Using tongs, gently flip fillets and continue to cook until center of fish is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 3 to 5 minutes. Holding fillets in place with spatula, carefully pour off any rendered fat in skillet. Off heat, add chili sauce mixture to skillet with salmon and gently flip fillets once or twice to coat. Transfer fillets to serving platter.
- Add bok choy to skillet with glaze and toss until coated; transfer to platter with fillets. Serve with lime wedges.
Notes
Handwritten notes: 01.12.2026 - Kids vote: keep in rotation. 1. Notes: salmon skinless from Ralphs. 2. Cooked in cast iron skillet. 3. Use little less salt.