Sometimes, dinner needs to feel special—even if it’s just a regular Tuesday night. That’s why recipes like chili-glazed salmon with bok choy are pure gold.
Lightly crisped salmon, a sticky-savory glaze, and tender, charred bok choy… it’s like restaurant-quality magic without even leaving home. Best part? It’s a perfect recipe for two, so no worrying about leftovers sitting sad in the fridge.
Why Chili-Glazed Salmon With Bok Choy Is a Must-Try
This isn’t just another fish dinner—it’s a quick blast of flavor in every bite. The sweet chili sauce mixes with a little salty punch from fish sauce and the bright fire of fresh ginger. Then there’s cornstarch in the mix, making the glaze coat the salmon like a glossy, flavor-packed jacket.
Bok choy jumps into the skillet too, getting just enough heat to wilt a bit but still keep its crunch. Plus, it’s a fast recipe for two that feels fancy but skips the fussy prep. Ideal for busy nights, date nights, or even when the craving for something actually delicious hits hard.
Tips to Nail the Perfect Sear
Getting that restaurant-quality salmon crust isn’t just for the pros. Nonstick pans make it way easier to land that beautiful sear without the fish sticking or falling apart. Here’s a couple of quick tricks:
- Dry it well: Blot the salmon with paper towels like you mean it before seasoning. Moisture is the enemy of a good sear.
- Hot pan, no fear: The skillet needs to be properly heated before the fillets go in. If the oil isn’t shimmering yet, it’s not ready.
- Leave it alone: Resist the urge to poke or move the salmon around. Let the crust form naturally for the first few minutes.
There’s something weirdly satisfying about flipping a perfectly seared fillet and seeing that deep, golden brown color underneath. Definitely worth a little patience.
Simple Variations to Keep It Fresh
This chili-glazed salmon with bok choy is already a star, but it also plays really nicely with a few easy swaps. Making little changes means you can cycle it into your dinner rotation without getting bored. Some ideas:
- Vegan twist: Swap salmon for extra-firm tofu slices. Press the tofu first to get rid of moisture, then sear it up the same way.
- Different veggies: No bok choy? Try broccolini, asparagus, or even snap peas. They all cook quickly and soak up that glaze like a dream.
- Spicy lovers: Add a tiny bit of Sriracha or crushed red pepper into the glaze for an extra kick that balances sweet with heat.
Playing around with variations keeps the excitement alive, especially when trying to keep the recipe for two ideas fresh and new.
Perfect Pairings & Serving Ideas
Chili-glazed salmon with bok choy brings serious flavor all on its own, but if you’re looking to stretch the meal a little bit, there are options. Steamed jasmine rice or coconut rice soaks up the extra glaze beautifully.
If keeping it lighter is the goal, a side of cucumber salad with a little rice vinegar dressing would totally work, too.
For an easy restaurant-at-home vibe, add some lime wedges to the plate. A squeeze of lime at the table brightens the whole dish right before taking that first bite.
Quick Prep, Big Flavor Payoff
There’s just something satisfying about a meal that hits every note—fast, simple, packed with flavor—and still somehow feels a little bit indulgent.
With a total time of about 30 minutes, chili-glazed salmon with bok choy makes pulling off a special meal almost suspiciously easy.
Perfect for date night, meal prep ideas, or just a treat-yourself evening, it proves that recipes don’t need to be complicated to taste like something unforgettable. Keep this one on rotation for those nights when ordinary just won’t cut it.
Chili-Glazed Salmon with Bok Choy Recipe for Two
Equipment
- 2 tablespoons sweet chili sauce
- 1 tablespoon fish sauce
- 1½ teaspoons grated fresh ginger
- ¼ teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 heads baby bok choy (4 ounces each), halved
- 2 (6- to 8-ounce) skinless salmon fillets, 1½ inches thick
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- Lime wedges (for serving)
Ingredients
- 10- inch nonstick skillet
- Small mixing bowl
- Tongs
- Paper towels
- Spatula
- Paring knife
Instructions
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, fish sauce, grated ginger, and cornstarch until well blended.
- Cook the Bok Choy: Heat 1 tablespoon of the vegetable oil in a 10-inch nonstick skillet over high heat until shimmering. Place the bok choy halves cut side down into the skillet and cook, undisturbed, until both sides are lightly browned, about 1 to 2 minutes per side. Remove the bok choy from the skillet and set aside.
- Prepare and Cook the Salmon: Pat the salmon fillets dry using paper towels, then season both sides with the salt and pepper. Add the remaining 1 tablespoon vegetable oil to the now-empty skillet and heat over medium-high heat until just beginning to smoke. Place the salmon in the skillet and cook without moving for about 5 minutes until the underside forms a deep brown crust. Carefully turn the fillets using tongs and continue cooking until the centers are just slightly translucent and reach 125°F, about 3 to 5 more minutes.
- Glaze and Finish: Tilt the skillet slightly to drain and discard any excess oil. Return the skillet to medium heat, pour the prepared chili glaze mixture over the salmon, and gently flip the fillets once or twice to coat evenly. Transfer the salmon to a serving platter.
- Reheat Bok Choy and Serve: Return the bok choy to the skillet, toss briefly to warm and coat with any remaining glaze, and serve alongside the salmon. Garnish with lime wedges before serving.
Notes
- If you use wild salmon instead of farmed, reduce the cooking time slightly and aim for an internal temperature of 120°F for medium-rare doneness.
- Try to select salmon fillets of uniform size for even cooking.
- For an extra punch of citrus, squeeze lime over both the salmon and bok choy just before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.