Ginger-Miso Glazed Salmon with Sesame Bok Choy

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

Oven-roasted salmon glazed with a savory ginger-miso sauce, served alongside tender sesame-sautéed baby bok choy. This japanese-inspired seafood ready in about 30 minutes pairs salmon fillets, white miso paste, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.

★ 4.0 (12 ratings) Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar to make the glaze.
  2. Step 2: Place 2 salmon fillets (6 oz each) skin-side down on a lined baking sheet. Brush the miso-ginger glaze evenly over the top of each fillet.
  3. Step 3: Roast salmon in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork and the glaze is caramelized.
  4. Step 4: While salmon roasts, heat 1 tbsp sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 4 halved baby bok choy heads to the skillet and cook, stirring occasionally, for 5-6 minutes until wilted and tender but still bright green.
  6. Step 6: Transfer bok choy to serving plates, sprinkle with 1 tsp toasted sesame seeds and 2 sliced green onions. Serve salmon fillets on top or alongside the bok choy immediately.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Ginger-Miso Glazed Salmon with Sesame 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 Ginger-Miso Glazed Salmon with Sesame 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 Ginger-Miso Glazed Salmon with Sesame Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Ginger-Miso Glazed Salmon with Sesame Bok Choy?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes