Braised Miso-Glazed Salmon with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets braised in a savory miso glaze until tender, served atop tender bok choy for a simple weeknight dinner. This japanese-inspired asian (gluten-free) ready in about 35 minutes pairs salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp honey, and 1 tbsp sesame oil in a bowl. Add 1/2 cup vegetable broth and set aside.
  2. Step 2: Heat a large skillet over medium-high. Add 4 salmon fillets and cook 4 minutes per side until golden. Transfer to a plate.
  3. Step 3: Add 2 cups chopped bok choy, 2 minced garlic cloves, and 1 tsp grated fresh ginger to the skillet. Cook 3 minutes until bok choy wilts.
  4. Step 4: Pour miso mixture into skillet and bring to a simmer. Return salmon to skillet, spooning sauce over top. Cook 5 minutes until salmon is cooked through and sauce thickens.
  5. Step 5: Sprinkle with 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Braised Miso-Glazed Salmon with Bok Choy take to make?

Total time is about 35 minutes (15 min prep + 20 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 Braised Miso-Glazed Salmon with Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Braised Miso-Glazed Salmon with 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 Braised Miso-Glazed Salmon with 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 Braised Miso-Glazed Salmon with Bok Choy gluten-free?

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

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