Grilled Hoisin Sriracha Salmon with Jasmine Rice and Baby Bok Choy

Fire up the grill for a salmon dinner that’s both easy and impressive. This recipe pairs tender, skin-on salmon fillets with a sweet and spicy hoisin-sriracha glaze, served over fragrant jasmine rice and alongside charred baby bok choy. A dollop of sriracha butter adds a creamy, spicy finish that ties everything together.

The secret to perfectly grilled salmon without sticking? A sheet of aluminum foil. It keeps the glaze from dripping away and ensures the skin stays intact. You can also cook everything in a grill pan or skillet if you prefer. Ready in about 30 minutes, this meal is perfect for a busy weeknight or a casual dinner party.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat a grill for direct heat (or heat a grill pan or large skillet over medium-high). Take out 2 tablespoons butter and let sit at room temperature. Trim and thinly slice scallions, separating whites and greens. Zest lime until you have 1 teaspoon zest; cut lime into quarters. Halve bok choy lengthwise. In a small bowl, mix hoisin sauce and half the sriracha.
2. Heat a drizzle of oil in a small pot over medium-high. Add scallion whites and cook until tender, 1-2 minutes. Stir in rice, ¾ cup water, lime zest and a large pinch of salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer gently until rice is tender, about 15 minutes. Keep covered off heat until ready to serve.
3. Pat salmon dry with paper towels. Rub with a drizzle of oil and season generously with salt and pepper. Place salmon on the grill (or in pan), skin side up and cook until light grill marks appear, 2-3 minutes.
4. Tear off a piece of aluminum foil and brush with oil. Place foil on the grill, then flip salmon skin side down onto it. (Alternatively, oil grill grates or add oil to pan and flip salmon directly onto it.) Brush hoisin mixture onto the flesh side of fillets. Cook to desired doneness, 2-3 minutes more.
5. Toss bok choy with a drizzle of oil and season with salt and pepper. Grill (or pan-sear) until charred, turning occasionally, 5-7 minutes. Transfer to a plate, squeeze a little lime juice over and cover with foil to keep warm. Meanwhile, in a small bowl, mix the remaining butter and sriracha until combined. Season with salt and pepper.
6. Fluff rice with a fork and stir in a squeeze of lime juice. Season with salt and pepper. Divide rice, salmon and bok choy among plates. Dollop each serving with sriracha butter. Garnish with scallion greens. Serve with remaining lime quarters.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, just thaw it completely in the refrigerator overnight and pat dry before cooking.

What can I substitute for hoisin sauce?

You can use a mix of soy sauce, a bit of honey or brown sugar and a splash of rice vinegar as a substitute.

Is this recipe gluten-free?

Hoisin sauce typically contains wheat, so use a gluten-free hoisin or tamari-based alternative to make it gluten-free.