Sweet and savory soy-glazed salmon served with a mix of bok choy and mushrooms. Your campmates won’t believe it was a one-skillet meal.
This meal feels fancy but is actually easy to pull off. Better still, it only requires a single skillet to make. So if you’re looking to really impress your campmates on your next trip, this is a great recipe to try out.
Start out by making the soy honey sauce. This will require soy sauce, honey, sesame oil, garlic, and ginger. You can mince the garlic and ginger yourself on-site, or, if you want to make it extra simple, you can purchase the pre-minced paste from the grocery store. Briskly whisk everything together so the honey fully dissolves with the soy sauce.
In a large non-stick skillet, you will want to saute the mushrooms and stalky stems of the bok choy with some cooking oil. Once they begin to soften, you can add in the bok choy leaves and quickly knock them around the skillet. Push the veggies to the edge of the pan to create space in the center of the pan and add a few drops of cooking oil.
Over medium heat, slide the salmon filets skin side down into the skillet. Once the fish is in, take a silicone brush and apply some of the soy honey sauce to the tops. Once the salmon is pink nearly halfway through in the thickest section (usually about 3-4 minutes), you can delicately flip it over. Cook for another 2-3 minutes, then remove the fish and veggies from the skillet.
With everything out of the skillet, turn the heat up to medium-high and pour the remaining soy honey sauce in. It should start to stem and boil as soon as it hits the pan. Let it reduce down a little bit before cutting the heat. The sauce should thicken up and can be drizzled over the salmon. As much or as little as you prefer.
How easy is that? A delicious salmon dinner with healthy veggies all in one skillet!
Makes 2 servings
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons oil, divided
- 4 oz mushrooms
- 4 oz baby bok choy, stems removed and sliced, leaves roughly chopped
- 1/4 teaspoon salt
- 2 (6oz) salmon fillets
Add soy sauce, honey, toasted sesame oil, minced garlic, and minced ginger to a small bowl and stir to combine. Set aside.
Heat 1 tablespoon oil in a skillet over medium. Add the mushrooms and the bok choy stems and saute 5 minutes until the mushrooms just begin to brown. Add the bok choy leaves and cook until barely wilted about 30 seconds. Move the vegetables to the sides of the skillet.
Add remaining 1 tablespoon oil to the skillet and place the salmon fillets skin-side down. Brush the top with some of the soy-honey glaze. Cook 3-4 minutes, then flip and cook 2-3 minutes more.
Remove the salmon and veggies from the skillet, then pour in the soy-honey mixture and increase the heat to medium-high. Simmer the sauce until thickened.
Divide the salmon and veggies between two plates, then drizzle the sauce over the salmon. Enjoy!