Miso-Glazed Salmon with Bok Choy and Rice

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Perfectly seared salmon fillets coated in savory-sweet miso glaze, paired with tender bok choy and fluffy rice for a balanced dinner. This Japanese-inspired seafood recipe (gluten-free), ready in about 27 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 12 min Serves 4 Japanese cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 ounces each) salmon fillets
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon honey
2 heads, chopped bok choy
2 cups cooked rice
1 teaspoon sesame oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Whisk 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon honey in a small bowl until smooth. Pat 4 salmon fillets (6 ounces each) dry with paper towels and brush evenly with the miso mixture.
Step 2: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 4 minutes until golden. Flip and cook for 3 minutes more until opaque and easily flaked.
Step 3: While salmon cooks, heat 1 teaspoon sesame oil in a separate pan over medium heat. Add 2 heads bok choy (chopped) and stir-fry for 4 minutes until bright green and tender. Serve salmon over 2 cups cooked rice with bok choy on the side.