Japanese Miso-Glazed Salmon with Sesame Bok Choy

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

Tender salmon fillets glazed with a savory miso sauce, oven-roasted to perfection and paired with stir-fried bok choy tossed in toasted sesame oil. This japanese-inspired seafood (gluten free) 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 400 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 400 cal/serving
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Ingredients

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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 soy sauce, and 1 tbsp brown sugar until smooth.
  2. Step 2: Place 4 salmon fillets on a lined baking sheet, brush each generously with the miso glaze. Roast in the oven for 10-12 minutes until salmon is opaque and flaky.
  3. Step 3: Meanwhile, heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet over medium-high heat.
  4. Step 4: Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 lb halved bok choy, season with salt and black pepper, and stir-fry for 4-5 minutes until wilted but still crisp.
  6. Step 6: Transfer salmon to plates, top bok choy with 1 tbsp toasted sesame seeds, and serve immediately alongside the salmon.

Frequently asked questions

How long does Japanese Miso-Glazed Salmon with Sesame 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 Sesame 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 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 Japanese Miso-Glazed Salmon with Sesame 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 Japanese Miso-Glazed Salmon with Sesame 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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