Honey-soy glazed salmon with bok choy from Serious Eats by Lucinda Scala Quinn

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Notes about this recipe

  • LouiseQuasiChef on October 28, 2023

    Very delicious! I added in yuzu koshi for an added citrus zing.

  • imaluckyducky on February 05, 2023

    5 stars. Used marinade on a whole side of salmon, very balanced. Cooked the salmon for 12 minutes. It was a big hit served with sticky rice and sichuan green beans

  • anya_sf on March 11, 2019

    The instructions were a little confusing, as they don't specify whether to leave the salmon in the marinade while broiling; I did not. The salmon was very flavorful and moist. If your broiler is very powerful, make sure the fish isn't too close to the heat and watch the time as the marinade burns easily. I substituted asparagus for bok choy. The technique worked OK, but the sauce was too heavy on the soy sauce. I'd use proportionately less soy sauce next time and saute some ginger and garlic as well. The recipe was very quick, so I'd make it again with those changes.

  • TrishaCP on November 19, 2017

    Good for a quick dinner. We subbed Tokyo bekana for the bok choy. Not sure if it was the veggie or the technique, but it was quite chewy (though tasted great).

  • ssdrabek on August 31, 2012

    I should have baked a touch longer, next time try 13 minutes and spread some marinade over the salmon...and TRIPLE the kale, loved it!!

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