Glazed Salmon with Bok Choy

Come over to the sweet, sour and spicy side with Cooking Light’s recipe for salmon, which uses a lime hoisin glaze to keep the fatty fish nice and juicy! In just 20 minutes, you can enjoy homemade salmon with some fluffy brown rice. Trade in the rice for a side salad if you want to cut carbs.

under 15 mins

Ingredients for servings

    Glazed Salmon

  • 2 cups thinly sliced bok choy

  • 0.5 cup grated carrot

  • 0.5 cup sliced red bell pepper

  • 2 tablespoons rice vinegar

  • 1 teaspoon dark sesame oil

  • 0.5 teaspoon Sriracha certified gluten-free if necessary

  • 0.25 cup dry-roasted unsalted cashews

  • 2 tablespoons hoisin sauce certified gluten-free if necessary

  • 1 tablespoon fresh lime juice

  • 1 garlic clove grated

  • 4 salmon fillets 6-ounce, about 1 inch thick each

  • 0.25 teaspoon kosher salt

  • Cooking spray

  • 2 cups hot, cooked brown rice certified gluten-free if necessary


  • Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.

  • Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

  • Combine hoisin, juice and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on pre-heated pan; broil 6 minutes. Brush salmon with 1.5 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1.5 tablespoons hoisin mixture. Serve with rice and slaw.

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