Miso-Glazed Salmon with Ginger Bok Choy Stir-Fry
Salmon fillets brushed with a savory miso glaze paired with quick sautéed bok choy and ginger for a wholesome Asian-inspired dinner. This japanese-inspired seafood ready in about 25 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 pieces (6 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 lb baby bok choy, halved lengthwise
- 2 tsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 2 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 stalks scallions, thinly sliced
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth.
- Step 2: Place 4 salmon fillets skin-side down on a foil-lined baking sheet. Brush each fillet generously with the miso glaze.
- Step 3: Roast salmon in the preheated oven for 10-12 minutes until the glaze is caramelized and salmon flakes easily with a fork.
- Step 4: While salmon roasts, heat 1 tbsp vegetable oil and 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 tsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 5: Add 1 lb halved baby bok choy to the skillet and stir-fry for 4-5 minutes until leaves are wilted and stems are tender-crisp.
- Step 6: Remove salmon from oven and sprinkle with 1 tbsp sesame seeds and 2 thinly sliced scallions. Serve salmon alongside ginger bok choy stir-fry.
Frequently asked questions
How long does Miso-Glazed Salmon with Ginger Bok Choy Stir-Fry take to make?
Total time is about 25 minutes (10 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 Ginger Bok Choy Stir-Fry?
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 Ginger Bok Choy Stir-Fry?
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 Ginger Bok Choy Stir-Fry 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 Ginger Bok Choy Stir-Fry?
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.
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