Miso-Glazed Salmon with Bok Choy and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 and Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Salmon with Bok Choy and Rice?

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 and Rice 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.

Is Miso-Glazed Salmon with Bok Choy and Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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