Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets glazed with a savory-sweet miso mixture, served with fluffy rice and crisp-tender bok choy for a balanced Japanese-inspired meal. This Asian recipe (gluten-free, low-carb), ready in about 55 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sesame oil in a small bowl.
  2. Step 2: Place 4 salmon fillets (6 oz each, skin-on) on a parchment-lined baking sheet. Brush the miso glaze evenly over the top of each fillet.
  3. Step 3: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, checking at 12 minutes.
  4. Step 4: Rinse 1 cup uncooked short-grain rice under cold water until water runs clear, then combine with 1 3/4 cups water and 1/4 tsp salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender.
  5. Step 5: Steam 2 bunches bok choy (cut into 2-inch pieces) in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

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