Miso-Glazed Salmon with Crispy Bok Choy

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A quick weeknight dinner with tender salmon coated in savory-sweet miso glaze and perfectly seared bok choy for a balanced, flavorful meal. This Japanese-inspired seafood recipe (gluten-free, high-protein), ready in about 25 minutes, pairs salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, 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.

Ingredients

• 2 (6 oz each) salmon fillets
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 4 cups, chopped bok choy
• 1 tsp sesame oil
• 2 cloves, minced garlic

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Whisk miso paste, rice vinegar, and maple syrup in a small bowl until smooth, then brush half over salmon fillets, reserving the rest for bok choy.
2. Step 2: Heat sesame oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, then add bok choy and cook for 4-5 minutes until bright green and slightly wilted.
3. Step 3: Place salmon skin-side down in the same skillet, cook for 4 minutes without moving, then flip and cook for another 3-4 minutes until the internal temperature reaches 125°F.
4. Step 4: Brush reserved miso glaze over salmon during the last minute of cooking, then transfer salmon to plates and top with bok choy.