Chili-Crisp Salmon with Miso Butter and Bok Choy
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonsneutral oil
- 3 tablespoonsbutter
- 1 tablespoonwhite miso paste
- ½ teaspoonhoney
- 2 tablespoonschili crisp oil (like Lao Gan Ma or similar)
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 1 poundbok choy
- 1 tablespoonsoy sauce
- 1lime
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Cut 1 pound bok choy lengthwise into quarters.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- 02
Heat neutral oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 4 to 5 minutes, until the skin is crispy and releases easily from the pan.
- 03
Flip salmon and cook for another 2 to 3 minutes, until the flesh is opaque but still tender inside. Transfer to a plate.
- 04
In the same skillet, melt 2 tablespoons butter over medium heat. Add bok choy, soy sauce, and a pinch of salt. Toss and cook for 3 to 4 minutes until tender and lightly caramelized at the edges. Transfer to serving plates.
- 05
Reduce heat to low. Add the remaining 1 tablespoon butter, white miso, and honey to the skillet. Whisk until smooth, then stir in the chili crisp oil. Cook for 30 seconds until fragrant.
- 06
Nestle salmon on top of the bok choy. Drizzle the warm chili-miso butter over each fillet. Squeeze fresh lime juice over everything and serve immediately.
Spice Tips
The chili crisp oil delivers bold heat and flavorful depth. For milder spice, use 1 tablespoon instead of 2. For extra punch, add a pinch of cayenne pepper or a few red pepper flakes to the miso butter. A dash of sesame oil whisked into the butter adds nutty warmth and complexity.