Fish & Seafood

Shaoxing Glazed Salmon with Charred Pak Choi

Pan-fried salmon fillets coated in a sweet and savoury Chinese glaze made with Shaoxing wine, served alongside smoky charred pak choi for a restaurant-quality Asian-inspired dinner.

By Ricky Robinson Updated August 23, 2023

This is a sweet and savoury glazed salmon that gets its distinctive flavour from Shaoxing wine, a Chinese rice wine used in traditional cooking.

When you use Shaoxing wine in cooking, the alcohol cooks off and leaves behind a slightly nutty, earthy, and mildly sweet flavour that brings everything together.

The marinade is straightforward to make, combining the wine with brown sugar, soy sauce, fresh ginger, and garlic. You only need to marinate the salmon for a few minutes on each side before cooking, which makes this recipe ideal for a quick weeknight dinner. As the fish cooks, the marinade reduces down into a glossy glaze that coats each fillet beautifully.

Shaoxing Glazed Salmon with Charred Pak Choi recipe image
Shaoxing Glazed Salmon with Charred Pak Choi

The pak choi is blanched first to soften the stems slightly, then tossed in garlic oil and charred in a hot griddle pan. This charring process intensifies the natural flavour of the greens and adds a pleasant smokiness that pairs perfectly with the glazed salmon. The stems should be tender when pierced with a knife, whilst the leaves stay slightly crisp.

The whole dish comes together in under twenty minutes, making it practical for busy evenings when you want something that tastes impressive without spending hours in the kitchen. Finishing with toasted sesame seeds and finely sliced spring onions adds texture and a fresh garnish that complements the rich glaze. Serve this with steamed rice or noodles to soak up the extra sauce.

Shaoxing Glazed Salmon with Charred Pak Choi

Pak choi Salmon Shaoxing
Total Time 20 min
Servings 4 servings
Calories 380 cal
Protein 32g

Ingredients

Equipment Needed

  • Large Frying Pan
  • Griddle Pan
  • Saucepan

Instructions

  1. 1
    Mix the Shaoxing, brown sugar, rice wine vinegar, soy sauce, ginger, and garlic in a dish large enough for your salmon fillets to fit into. Marinate the salmon for about 3 minutes on each side.
  2. 2
    Bring a pan of water to the boil and blanch the Pak Choi for 2 minutes. Drain, and pat dry with kitchen paper. Half the Pak Choi longways then toss in the garlic oil with salt and pepper to season.
  3. 3
    Heat a large frying pan and remove the salmon from the marinade. Cook the fish for 2 minutes and then turn over, add the marinade mixture to the pan, and cook for another 2 minutes. The marinade will reduce into a beautiful glaze.
  4. 4
    Place the Pak Choi, cut side down, in really hot griddle pan. Leave it alone to cook for 2 to 3 minutes to give it a nice, charred colour and texture. Check the Pak Choi is cooked by piercing the stems with a knife to ensure they are tender.
  5. 5
    Transfer the salmon & Pak Choi to serving plates and pour the remaining glaze from the pan over the fish. To finish, sprinkle over sesame seeds and finely sliced spring onions.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Best served fresh. Leftover salmon can be stored in the fridge for up to 1 day, though the glaze may soften the fish slightly when reheated.

Serving Suggestions

Serve with steamed jasmine rice or egg noodles to soak up the glaze. A side of stir-fried vegetables works well too.

Shaoxing Glazed Salmon with Charred Pak Choi recipe image

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