Miso-Glazed Salmon with Sesame Ginger Bok Choy
Oven-baked salmon fillets brushed with a savory miso glaze paired with sautéed bok choy infused with fresh ginger and toasted sesame. This japanese-inspired seafood ready in about 30 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lb baby bok choy, halved lengthwise
- 1 tbsp fresh ginger, grated
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp vegetable oil
- 2 tbsp green onions, sliced
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth. Brush this glaze evenly over 4 salmon fillets.
- Step 2: Place salmon on a parchment-lined baking sheet and bake for 12-14 minutes until salmon flakes easily with a fork and glaze is caramelized.
- Step 3: While salmon bakes, heat 1 tbsp vegetable oil and 2 tbsp sesame oil in a large skillet over medium heat. Add 1 tbsp grated fresh ginger and sauté for 1 minute until fragrant.
- Step 4: Add 1 lb halved baby bok choy to the skillet, tossing to coat with oil and ginger. Cook for 5-6 minutes until leaves are wilted and stems are tender-crisp.
- Step 5: Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions over the bok choy. Serve salmon atop or alongside the bok choy.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame Ginger Bok Choy take to make?
Total time is about 30 minutes (10 min prep + 20 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 Ginger 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 Sesame Ginger 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 Ginger 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.
What goes well with Miso-Glazed Salmon with Sesame Ginger Bok Choy?
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.
