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Thursday, November 5, 2020

RECIPE: Baked Salmon - Asian Style, with Bok Choy

 Baked Asian Salmon w/Bok Choy

I had great intentions with this as I was craving that bento box style teriyaki salmon I used to get at work (you know, before I got let go from the pandemic and now have to make my own and not spend money buying some, but hey as my Dad would say - it builds character!).  What happened was I almost set my kitchen on fire. OOPSIE!  I won't give you any life lesson or big story about my past - let's just get on with the food, yeah?

Hey look! A picture! Now, this before photo looks loads better than the after photo but damn, doesn't this look DELICIOUS! 🤤 So here's where we start...


  • 1.5 lbs of Salmon (can substitute mackeral, arctic char, trout...)
  • 1 lb of baby bok choy, cut in half vertically (Or any other vegetable you'd prefer)
  • 3 tbsp of hoisin sauce* (if you don't have this.. and I didn't... keep scrolling to the end to get a simple hoisin sauce-ish thing I put together that actually came out BOMB)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger or ginger powder
  • salt and pepper to taste
Weirdly, do not preheat your oven.  Let the salmon heat up with the oven and it should keep it from drying out.
  • Place salmon onto a parchment lined baking sheet - I just used olive oil on the salmon and bok choy
  • Place bok choy around the salmon in a single layer
  • Salt and pepper salmon and bok choy to taste
  • Put salmon and bokchoy into a cold oven - turn oven to 425 and bake for 20 minutes - check to see if it's done to your liking and either cook more or take that deliciousness OUT
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger and salt and pepper in a small bowl
  • Heat up the sauce and then pour over salmon and bok choy
  • Serve and EAT!  (I made rice as well for mine)
So, I actually put the sauce over the salmon and bok choy as you can see in the picture above before I baked everything.  The problem was that the portion that ran off the salmon burned to a really pretty black river on the bottom of my pan.... which killed the bok choy but dammmnnnnn the salmon came out PERFECT.  So this is why I put my recipe to put on AFTERwards.  Saving tastes buds and kitchens here y'all.

And since I killed my bok choy, I took some banchan out of my fridge like the good Korean I am and had a hearty, wonderfully delicious meal. I also saved some of that sauce which I will dip some steak into later this week. I'm already drooling!

BTW - for bok choy - I typically pan fry it with a little coconut oil as a base.  heat it up, then add the bok choy, a little bit of soy sauce and sesame oil, minced garlic, salt and pepper and anything else I feel like adding.  If you want a specific recipe, just give me a shout!

*ingredients for hoisin sauce - and I say *ish* because this isn't real hoisin sauce but something I put together so I could make my damn salmon I was craving:
  • 3 cloves of garlic, minced
  • 2 tbsp honey
  • 1/2 tsp gochugaru (korean red pepper flakes - also can substitute chinese five spice, crushed red pepper, cayenne)
  • 1 tsp Valentina hot sauce (any hot sauce, chili paste etc. will work as well)
  • 1 tsp cornstarch combined with 2 tbsp of water to use as a thickening agent
    • once the above is boiling then add the cornstarch mix and stir to combine.  Mix until well combined and then take off heat

ENJOY! And let me know if you try this recipe!!!


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