Japanese Miso-Glazed Salmon with Sautéed Bok Choy

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

Tender salmon fillets brushed with a savory miso glaze, oven-roasted to perfection, served with garlicky sautéed bok choy for a balanced, umami-rich dinner. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each) 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 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.

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. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar until smooth.
  2. Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the miso glaze. Roast in the oven for 10-12 minutes until salmon is opaque and flakes easily.
  3. Step 3: While salmon roasts, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 8 halved baby bok choy to the skillet cut side down. Cook for 3-4 minutes until edges start to crisp, then stir and add 1 tbsp soy sauce. Cook another 2 minutes until bok choy is tender but still crisp.
  5. Step 5: Plate the salmon on top of the bok choy, garnish with 1 tsp sesame seeds and 2 sliced green onions, and serve immediately.

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Frequently asked questions

How long does Japanese Miso-Glazed 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 Japanese Miso-Glazed 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 Japanese Miso-Glazed 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 Japanese Miso-Glazed 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.

What goes well with Japanese Miso-Glazed Salmon with Sautéed 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.

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