Miso-Glazed Salmon with Bok Choy and Rice Noodles
Salmon fillets glazed with white miso and mirin, served over rice noodles with tender bok choy for an umami-rich, weeknight-friendly dinner. This japanese-inspired seafood ready in about 30 minutes pairs skin-on 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 480 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
- 12 oz, skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 bunch, cut into 2-inch pieces bok choy
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes
Instructions
- Step 1: In a small bowl, whisk together miso paste, mirin, rice vinegar, sesame oil, and honey until smooth; set aside.
- Step 2: Bring a large pot of salted water to a boil. Add 8 oz rice noodles and cook for 5 minutes until tender but firm; drain and set aside.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Step 4: Add bok choy to the skillet, season with 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes; cook for 3-4 minutes until wilted but still bright green.
- Step 5: Place salmon fillets, skin-side down, in the skillet with bok choy. Spoon miso glaze over salmon and cook for 5-7 minutes, turning once, until salmon is cooked through and glaze is slightly caramelized.
- Step 6: Remove salmon from skillet, place over rice noodles, and serve with bok choy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Bok Choy and Rice Noodles take to make?
Total time is about 30 minutes (15 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 Salmon with Bok Choy and Rice Noodles?
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 skin-on salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Bok Choy and Rice Noodles?
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 Noodles 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 and Rice Noodles?
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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
