Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy
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 japanese-inspired asian (gluten-free, low-carb) ready in about 55 minutes pairs (6 oz each), skin-on 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup (uncooked) short-grain rice
- 2 bunches (about 1 lb), trimmed and cut into 2-inch pieces bok choy
- 1 3/4 cups water
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, checking at 12 minutes.
- 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.
- 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.
Frequently asked questions
How long does Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Miso-Glazed Salmon with Steamed Rice and Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this dish. The bok choy was a great side!
- ★★★★★
This salmon was perfectly glazed and the miso flavor was divine!
- ★★★★☆
Simple and delicious, made for my kids who love salmon.
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