Get the Recipe: Hot Honey Salmon and Baby Bok Choy
Fast and delicious hot honey salmon, served with sautéed sesame baby bok choy. A great weeknight meal ready in less than 30 minutes!
Ingredients
- 8-12 oz skin-on salmon fillet
For the hot honey glaze:
- 1/3 cup mild honey
- 1/3 cup white wine vinegar, or rice vinegar
- 3 Tablespoons Asian chili garlic sauce
- 2 Tablespoons soy sauce, low-sodium recommended
For the baby bok choy (optional):
- 10-12 baby bok choy, about 1/2 lb.
- 1 Tablespoons cooking oil
- 1 teaspoon ginger garlic paste , (or 1/2 tsp minced ginger with 1/2 tsp minced garlic)
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- red pepper flakes
- sesame seeds
Instructions
- Preheat the oven broiler with the rack in the centre of the oven. Line a baking sheet with foil.
- Prepare the baby bok choy by rinsing it well under cold water to remove any dirt between the leaves, then drying it off well with a paper towel. Slice a very tiny bit of the bottom stem end off, then cut the baby bok choy in half (or quarters, if larger). Set aside.
- Make the hot honey glaze by adding all the 1/3 cup mild honey, 1/3 cup white wine vinegar, 3 Tablespoons Asian chili garlic sauce and 2 Tablespoons soy sauce to a medium saucepan. Heat over medium heat, stirring regularly, until the mixture comes to a boil. Reduce the heat slightly and allow the glaze to simmer until thickened and syrupy (coats the back of a spoon), about 8-10 minutes. Let the glaze cool for 5 minutes before using.
- Place the 8-12 oz skin-on salmon fillet onto the foil, skin side down. Scrunch up the foil around the edges of the salmon so it creates a foil dam around the salmon that will keep the glaze from escaping. (See step-by-step photos if this is unclear.)
- Remove and set aside 2 Tablespoons of hot honey glaze, then brush 1/2 of the glaze on the salmon.
- Broil the salmon in the oven for 8-12 minutes, basting with the remaining glaze halfway through cooking. Cook the salmon until it flakes easily with a fork and reaches 145F internal temperature.
- While the salmon is in the oven, cook the baby bok choy.
- Heat the 1 Tablespoons cooking oil in a large, non-stick skillet over medium-high heat. Add 1 teaspoon ginger garlic paste , and then place the prepared 10-12 baby bok choy into the skillet. Sauté the boy choy, stirring regularly, until it takes on a little colour. Reduce the heat to medium. Add the 1 Tablespoon soy sauce and 1 teaspoon sesame oil and stir in. Cover the skillet with a lid (or place a large baking sheet over the top of the pan) and steam the bok choy for 2 minutes. Toss, cover and cook another 1-2 minutes or until tender. Sprinkle with red pepper flakes and sesame seeds.
- Serve the salmon by breaking it apart into chunks with a fork. Transfer to serving plates with a spatula, leaving the skin behind. Spoon remaining sauce over salmon to serve. Serve baby bok choy on the side.
Don't boil the sauce ahead, as it will stiffen up if it sits and cools. You can assemble the ingredients in a saucepan ahead of time if you like, but don't cook it until ready to use it.
You can also air fry the salmon if you like. Preheat the air fryer to 400F, then place the salmon on the scrunched-up foil and cook for 8-12 minutes, basting halfway through. Cook until salmon flakes easily with a fork and reaches 145F internal temperature *See "Tips" below for using foil in an air fryer.
Notes
Asian chili garlic sauce isn't spicy - just flavourful. As written, you won't find it a spicy glaze. If you substitute another chili sauce, you may need to adjust the amount used.
Tips!
If air frying, be sure the foil packet still allows for air flow in the air fryer. Make sure no part of the foil touches the top heating element (keep the folded foil no higher than the salmon itself).
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 538kcal, Carbohydrates: 65g, Protein: 31g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 62mg, Sodium: 2540mg, Potassium: 685mg, Fiber: 7g, Sugar: 57g, Vitamin A: 25188IU, Vitamin C: 255mg, Calcium: 648mg, Iron: 6mg
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