Baked Miso-Soy Salmon with Sautéed Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets glazed in a savory-sweet miso sauce, served atop tender bok choy. Ready in 30 minutes with minimal cleanup. This japanese-inspired seafood (gluten-free, high-protein) ready in about 25 minutes pairs (6 oz each) salmon fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk together 2 tablespoons miso paste, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sugar in a small bowl.
  2. Step 2: Place salmon fillets skin-side down on a parchment-lined baking sheet. Brush each fillet with 1 tablespoon miso mixture, reserving the rest for the bok choy.
  3. Step 3: Arrange bok choy around salmon, drizzle with 1 tablespoon sesame oil, then add 2 minced garlic cloves and 2 tablespoons water. Toss to coat.
  4. Step 4: Bake for 15 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F.
  5. Step 5: While salmon bakes, heat reserved miso mixture in a small saucepan over medium heat until simmering. Drizzle over baked salmon and bok choy before serving.

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Frequently asked questions

How long does Baked Miso-Soy Salmon with Sautéed Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 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-Soy Salmon with Sautéed 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Baked Miso-Soy Salmon with Sautéed 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-Soy Salmon with Sautéed 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-Soy Salmon with Sautéed Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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