Miso-Ginger Glazed Salmon with Sesame Bok Choy
Oven-roasted salmon fillets glazed with a savory miso-ginger sauce, served alongside sesame-sautéed baby bok choy for a balanced Asian-inspired meal. This japanese-inspired seafood ready in about 25 minutes pairs (5 oz each) salmon fillets, white miso paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 pieces (5 oz each) salmon fillets
- 3 tbsp white miso paste
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 lb, halved lengthwise baby bok choy
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 sliced green onions
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar until smooth.
- Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush the miso-ginger glaze evenly over the top of each fillet.
- Step 3: Roast salmon in the preheated oven for 12-14 minutes, until the glaze is caramelized and the salmon flakes easily with a fork.
- Step 4: While the salmon cooks, heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 lb halved baby bok choy and sauté for 4-5 minutes until tender and slightly wilted.
- Step 5: Remove bok choy from heat, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.
- Step 6: Serve salmon fillets atop the sesame bok choy, spooning any remaining glaze from the baking sheet over the fish.
Frequently asked questions
How long does Miso-Ginger 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 Miso-Ginger 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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Ginger 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 Miso-Ginger 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.
What goes well with Miso-Ginger 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
