Miso-Glazed Grilled Salmon with Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets caramelized with savory-sweet miso glaze, served with tender bok choy for an elegant yet simple weeknight dinner. This japanese-inspired seafood ready in about 35 minutes pairs (6 oz each) 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 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.

★ 3.5 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil in a small bowl to form a smooth glaze.
  2. Step 2: Season 4 salmon fillets with 1/4 tsp salt and 1/4 tsp black pepper on both sides. Brush miso glaze evenly over each fillet.
  3. Step 3: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Place salmon fillets, glaze-side up, in pan and cook for 4-5 minutes per side until glaze caramelizes and salmon reaches 145°F internal temperature.
  4. Step 4: Heat a separate skillet over medium heat. Add 2 chopped bok choy heads and cook for 5 minutes, stirring occasionally, until tender but still crisp.
  5. Step 5: Serve salmon with bok choy, sprinkled with 1 tsp sesame seeds.

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Frequently asked questions

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

Total time is about 35 minutes (20 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-Glazed Grilled Salmon with 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 Miso-Glazed Grilled 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 Miso-Glazed Grilled 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.

What goes well with Miso-Glazed Grilled Salmon with 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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