Miso-Glazed Salmon with Sesame Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky salmon fillets with a savory-sweet miso glaze, paired with tender bok choy and ginger-scallion rice for an elegant yet simple meal. This japanese-inspired one pot (gluten-free) ready in about 40 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 620 calories and feeds 2, 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.

★ 3.7 (9 ratings) Prep: 15 min Cook: 25 min Serves 2 Japanese cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk miso paste, mirin, rice vinegar, and sesame oil until smooth. Brush half the glaze over salmon fillets, then set aside.
  2. Step 2: Rinse rice under cold water until water runs clear. Combine rice, water, and 1/4 tsp salt in a pot, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
  3. Step 3: While rice cooks, heat a skillet over medium-high. Add bok choy stems and cook for 2 minutes until slightly softened. Add sliced ginger, scallion whites, and 1 tbsp soy sauce; cook for 1 minute until fragrant.
  4. Step 4: Add bok choy leaves to skillet, cover, and cook for 3-4 minutes until wilted. Place salmon on a baking sheet, brush with remaining glaze, and bake at 400°F (200°C) for 12-14 minutes until salmon flakes easily.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Sesame 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 salmon fillets from drying out.

Can I substitute ingredients in Miso-Glazed Salmon with Sesame 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 Sesame Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sesame 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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