Maple-Glazed Salmon with Bok Choy and Red Peppers

Name: Maple-Glazed Salmon with Bok Choy and Red Peppers
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 lb. baby bok choy, trimmed and halved through the root; 2 red bell peppers, cut into ½-inch-thick slices; 1 bunch scallions, light green and white parts cut into 2-inch pieces, dark green parts thinly sliced, divided; 1 tbsp. grated fresh ginger (from a 1½-inch piece); 1/2 tsp. red pepper flakes; 3 tbsp. canola oil, divided; Kosher salt and freshly ground black pepper; 2 tbsp. unseasoned rice wine vinegar; 1/4 c. dark maple syrup; 2 tbsp. soy sauce; 1/4 tsp. toasted sesame oil; 1 tsp. lime zest plus 2 teaspoons lime juice, plus lime wedges for serving; 4 (4- to 6-ounce) skin-on salmon fillets; Cooked rice, toasted sesame seeds, and fresh cilantro, for serving

This salmon based dinner is easy enough for a weeknight yet fancy enough for a dinner party.

By Charlyne MattoxPublished: Jan 15, 2026

3.5

2 Ratings

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plated meal featuring salmon vegetables and rice

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Salmon always feels a little fancy, and when paired with a vegetable-heavy side and a sauce, it becomes truly dinner-party worthy. If you can’t find baby bok choy, use thinly sliced green cabbage instead; about ¼ to ½ of a small head will do.

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Ingredients

1 1/2 lb.
baby bok choy, trimmed and halved through the root
2
red bell peppers, cut into ½-inch-thick slices
1
bunch scallions, light green and white parts cut into 2-inch pieces, dark green parts thinly sliced, divided
1 Tbsp.
grated fresh ginger (from a 1½-inch piece)
1/2 tsp.
red pepper flakes
3 Tbsp.
canola oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp.
unseasoned rice wine vinegar
1/4 cup
dark maple syrup
2 Tbsp.
soy sauce
1/4 tsp.
toasted sesame oil
1 tsp.
lime zest plus 2 teaspoons lime juice, plus lime wedges for serving
4
(4- to 6-ounce) skin-on salmon fillets
Cooked rice, toasted sesame seeds, and fresh cilantro, for serving

Directions

1. Step 1Preheat oven to 425°F. Toss together bok choy, bell peppers, white and light green scallion parts, ginger, red pepper flakes, and 2 tablespoons oil on 2 rimmed baking sheets. Season with salt and pepper. Roast, tossing once, until bok choy is starting to brown and peppers are tender, 22 to 25 minutes. Toss with vinegar.
2. Step 2 Meanwhile, combine maple syrup, soy sauce, sesame oil, and lime zest and juice in a bowl. Heat remaining oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper. Cook, skin side up, until golden brown, 3 to 4 minutes. Turn fish and cook 1 minute. Add maple syrup mixture and cook, glazing salmon twice, until thickened and fish is cooked just through, about 1 minute.
3. Step 3Serve vegetables and fish over rice garnished with scallion greens, sesame seeds, and cilantro, with lime wedges alongside.