Chili-Glazed Salmon with Bok Choy Recipe for Two
This chili-glazed salmon with bok choy is a quick and flavorful option among recipes for two, offering a perfectly seared salmon with a bold, savory-sweet glaze and a simple vegetable side. With only 30 minutes from start to finish, it’s an ideal choice for a satisfying, restaurant-style dinner at home.
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.
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