Name: Honey Garlic Glazed Salmon with Steamed Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces Salmon Fillets; 0.33 cup Honey; 2 tbsp Soy Sauce; 1 tbsp Lemon Juice; 3 cloves Garlic; 1 tbsp Olive Oil; 4 heads Baby Bok Choy; 1 tsp Toasted Sesame Oil; 0.25 tsp Red Pepper Flakes

"Experience a perfect balance of sweet and savory with this succulent honey garlic glazed salmon. Paired with vibrant, tender-crisp steamed bok choy, this meal offers a restaurant-quality experience right in your home kitchen."

Ingredients

Qty	Item
4 pieces 680 g	Salmon Fillets
0.33 cup 110 g	Honey
2 tbsp 30 ml	Soy Sauce
1 tbsp 15 ml	Lemon Juice
3 cloves 9 g	Garlic
1 tbsp 15 ml	Olive Oil
4 heads 400 g	Baby Bok Choy
1 tsp 5 ml	Toasted Sesame Oil
0.25 tsp 0.5 g	Red Pepper Flakes

How to Make Honey Garlic Glazed Salmon with Steamed Bok Choy

In a small bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, and red pepper flakes to create the glaze.

Season the salmon fillets lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Place salmon skin-side up in the skillet. Sear for 4 minutes until golden brown, then flip.

Pour the honey garlic mixture into the skillet. Let it simmer and reduce for 3-5 minutes while spooning the glaze over the salmon continuously until the sauce is thick and the salmon is cooked through.

While the salmon finishes, place the halved baby bok choy in a steamer basket over boiling water. Steam for 3-4 minutes until the leaves are wilted and stems are tender-crisp.

Remove bok choy and toss with toasted sesame oil. Serve the salmon immediately over or alongside the bok choy, drizzling extra glaze from the pan over everything.

·
Pat the salmon fillets completely dry with paper towels before seasoning to ensure a perfect crust.
·
Use low-sodium soy sauce if you are sensitive to salt, as the glaze reduces and concentrates flavors.
·
For an extra crunch, garnish the finished dish with toasted sesame seeds and sliced green onions.
·
If you don't have a steamer basket, you can sauté the bok choy in the same pan after removing the salmon.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but ensure it is completely thawed and patted dry before cooking to prevent it from steaming in the pan.

How do I know when the salmon is done?

The salmon is done when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork.

Is this recipe gluten-free?

To make this gluten-free, substitute the soy sauce with tamari or coconut aminos.

What can I serve this with besides bok choy?

This dish pairs excellently with jasmine rice, brown rice, or quinoa to soak up the extra honey garlic glaze.

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