Miso-Glazed Salmon with Bok Choy
Succulent salmon fillets glazed with a savory miso sauce, served alongside tender bok choy for a balanced Asian-inspired meal. This japanese-inspired seafood ready in about 35 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 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 (6 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 lb, halved bok choy
- 1 tbsp, grated ginger
- 2, sliced green onions
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, mix miso, mirin, soy sauce, and sesame oil. Set aside.
- Step 2: Place salmon on a parchment-lined baking sheet. Brush miso glaze evenly over fish.
- Step 3: Roast 12-15 minutes until flaky and glazed. Meanwhile, heat 1 tbsp sesame oil in a wok over high heat.
- Step 4: Add bok choy, ginger, and green onions. Stir-fry 3-4 minutes until wilted and tender. Season with 1/4 tsp salt.
- Step 5: Serve salmon atop bok choy, drizzling remaining glaze over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Bok Choy take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 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 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 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.
