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


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


  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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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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