Miso-Glazed Salmon with Baby Bok Choy and Sesame

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Salmon fillets brushed with a savory miso glaze, roasted to perfection and served with tender sesame-sautéed baby bok choy. This Japanese-inspired Father’s Day recipe, ready in about 25 minutes, pairs 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

4 pieces (6 oz each) salmon fillets
3 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 lb, halved lengthwise baby bok choy
2 tbsp sesame oil
2 minced garlic cloves
1 tbsp toasted sesame seeds
2 thinly sliced scallions
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth and glossy.
Step 2: Place 4 salmon fillets (6 oz each) skin-side down on a lined baking sheet. Brush each fillet generously with the miso glaze.
Step 3: Roast salmon for 10-12 minutes until the glaze is caramelized and salmon flakes easily with a fork.
Step 4: While salmon roasts, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 lb halved baby bok choy, sautéing for 4-5 minutes until the bok choy is tender but still vibrant green.
Step 5: Season bok choy with 1/2 tsp black pepper and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.
Step 6: Serve the miso-glazed salmon over a bed of sesame sautéed baby bok choy for a balanced and flavorful meal.