Miso-Glazed Salmon with Ginger-Soy Stir Fried Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a savory miso sauce paired with quick stir-fried bok choy infused with ginger and soy. This japanese-inspired seafood (gluten free) 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 425 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 425 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp grated fresh ginger until smooth to make the glaze.
  2. Step 2: Preheat oven to 400°F. Place 4 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the miso glaze. Bake for 12-15 minutes until salmon is cooked through and glaze is caramelized.
  3. Step 3: While salmon bakes, heat 1 tbsp vegetable oil and 2 tsp sesame oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 lb halved baby bok choy to the skillet and stir-fry for 4-5 minutes until leaves are wilted but stalks remain crisp. Stir in 2 tbsp sliced green onions and remove from heat.
  5. Step 5: Serve the miso-glazed salmon atop the ginger-soy bok choy for a balanced, flavorful meal.

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Frequently asked questions

How long does Miso-Glazed Salmon with Ginger-Soy Stir Fried Bok Choy 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-Soy Stir Fried Bok Choy?

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-Soy Stir Fried Bok Choy?

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-Soy Stir Fried Bok Choy 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 Ginger-Soy Stir Fried Bok Choy 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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