The dish was inspired by a salmon dish at Left Bank in San Jose, CA. I added my own Asian twist on it to give some spice and more flavor. The ingredients are very simple and the dish is a nutritious one that can be prepared for any time of the day! —Suhantan23
In This Recipe
Score the salmon skin with a very sharp knife to keep the skin flat while cooking.
Season the meat side with salt and pepper and the skin side with only salt (to prevent burning).
Combine gochujang, sugar, sesame oil, and 1 to 2 tablespoons of water in a bowl until it forms a sauce. Set aside for later use.
Heat a large pan over high heat and add a tablespoon of oil. A very small glimpse of smoke may appear.
Place salmon in the pan skin side down and press gently for 30 seconds.
Let the skin crispy up for about 6-7 minutes.
Flip the fish over and cook for 1-2 minutes until cooked to your desired doneness. Set aside to rest.
In the same pan, add more oil if needed and the bok choy. Season with salt and pepper.
Cook for 4-6 minutes until softened but not mushy.