Pan Fried Salmon, Sweet and Spicy Green Chili Soy Glaze with Sautéed Garlic Asian Vegetables

Ingredients

Serves 4

  • 4 6oz fillets of salmon, skin on

For the glaze

  • 6 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 1 green Korean chili (or jalapeño), finely chopped (for not spicy, remove seeds)
  • 1-inch knob ginger, roughly chopped
  • 3 large cloves garlic, peeled and smashed
  • 1 shallot, roughly chopped
  • 2 Tbsp honey

For the sautéed vegetables

  • 2 large garlic cloves, grated
  • 8 heads baby bok choy, washed and trimmed
  • 12 shiitake mushrooms, destemmed, thinly sliced

Garnish (optional)

  • Dried julienne seaweed flakes (kizami nori)
  • Red/green chilies, thinly sliced
  • Parsley leaves
  • Salt and pepper to taste

Method

  1. Rinse the salmon fillets, remove any pin bones, and pat dry well, set aside.
  2. In a small saucepan, tip in the soy sauce, mirin, lemon juice, over medium heat. Add in garlic, green chilies, ginger, garlic, and shallot. Allow to simmer and add in the honey. Whisk until well incorporated and lower flame to a low simmer.
  3. Meanwhile, sauteed the vegetables. In a large nonstick skillet, drizzle in a bit of extra virgin olive oil, over medium high heat. Tip in the grated garlic and allow to soften slightly. Add in the bok choy and mushrooms and sauté until wilted. Remove from heat and set aside in warm place.
  4. Place a large nonstick skillet, over medium high heat, and drizzle in about 2 Tbsp of extra virgin olive oil. Season the salmon fillets with salt and pepper on both sides. Once hot, place in the fish fillets, skin side down, and fry until the skin is golden and crispy, about 2-3 minutes. Flip over and cook for a further 2-3 minutes (depending on thickness, and desired doneness). Flesh should be flaky and skin crisp and golden when done.
  5. Remove the soy glaze from the heat and pour through a fine sieve discarding the solids. Keep the glaze warm.
  6. To serve, place a scoop of the rice of your choice on a plate. Top with the sauteed vegetables and then the fish. Spoon over the soy glaze and serve. Garnish with dried seaweed, parsley leaves, and sliced red and green chilis, if you like. Serve immediately.

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Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography6 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
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