One-Skillet Vietnamese Caramelized Black Pepper Salmon with Charred Bok Choy

Pat dry 4 raw skinless salmon fillets with paper towels and season all sides with 1/2 tsp salt.

Wash and cut 4 heads of baby bok choy in half lengthwise.

Heat a large, deep skillet over medium-high heat. Coat the pan lightly with cooking spray. Place the halved baby bok choy cut-side down in the skillet and sear undisturbed for 3 minutes until deeply charred. Flip and cook for 1 additional minute, then transfer to a plate.

Wipe the skillet clean. Add 1 tbsp vegetable oil and heat over medium-high heat. Add the salmon fillets and sear for 3 minutes until a golden crust forms. Flip and sear for another 2 minutes. Transfer the salmon to a clean plate (it will finish cooking in the sauce).

Reduce the skillet heat to medium. Add 1/4 cup granulated sugar and 2 tbsp water to the pan. Cook without stirring, swirling the pan occasionally, for 3 to 4 minutes until the sugar melts and transforms into a deep amber-colored caramel.

Immediately stir in 3 tbsp soy sauce, 2 tbsp fish sauce, 2 minced shallots, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp coarsely cracked black pepper. Stir rapidly for 1 minute to combine and release the aromatics.

Pour in 1/3 cup water to thin the caramel, bringing the mixture to a simmer.

Nestle the salmon fillets back into the bubbling sauce. Simmer over medium-low heat for 3 to 4 minutes, spooning the glaze continuously over the fish, until the sauce reduces to a glossy, syrupy glaze and the salmon is cooked through.

Return the charred bok choy to the skillet for 1 minute to warm through in the sauce.

Remove from heat. Squeeze the juice of 1/2 fresh lime over the skillet. Garnish with 2 sliced green onions and 1 sliced red Fresno chili. Serve immediately with remaining lime wedges.