The best ways to keep salmon moist are either cooking it low and slow in the oven (nothing above 275 F), or quickly searing it on the stove for that perfect crispy-moist finish. I'm all for high impact, low effort meals during the week, and this recipe relies on the latter. Simply turn on a pot of rice, whip up a ridiculously flavorful butter, and quickly cook the salmon and bok choy, all in one pan.