Spiced Salmon Recipe


Spiced Salmon Recipe

This Spiced Salmon with braised Bok Choy recipe comes from the Chinese five spice but if you want to make your own spices use equal parts ground cinnamon, ground cloves, ground ginger and finely crushed anise seed.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • 1 1/2 pounds of bok choy
  • 2 teaspoons minced garlic
  • 4 teaspoons salad oil
  • 3/4 cup chicken broth
  • 1 1/2 pounds boned salmon fillet with skin 1-inch thick
  • 2 tablespoons Chinese five spice
  • Salt and pepper


  • Rinse bok choy; trim off and discard tough stem ends and any bruised parts. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.
  • In a 10 to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add bok choy and broth, cover and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.
  • Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Rub fish evenly with five spice. Pour remaining 2 teaspoons oil into a 10 to 12-inch frying pan over high heat. When oil is hot, in about 1 minute lay salmon skin side down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
  • Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.

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