Miso-Glazed Salmon with Sesame-Infused Quinoa and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A perfectly balanced Japanese-inspired dish featuring seared salmon with a sweet-savory glaze, served alongside quinoa and bok choy cooked to tender-crisp perfection. This japanese-inspired quick meals (gluten-free, high-protein) ready in about 35 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 420 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz salmon fillets dry with paper towels, then season with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp sugar until smooth, then brush half over salmon.
  3. Step 3: Heat a skillet over medium-high, add 1 tsp sesame oil, and place salmon skin-side down. Cook for 4-5 minutes until skin is golden and crisp, then flip and cook for 2 minutes more.
  4. Step 4: While salmon cooks, bring 1 cup water to a simmer in a small pot, add 1/2 cup uncooked quinoa and 1/4 tsp salt, cover, and simmer for 15 minutes until water is absorbed.
  5. Step 5: Add 1 cup chopped bok choy to the quinoa pot, cover, and cook for 3 minutes until tender but still crisp. Remove from heat and fluff with a fork.

Frequently asked questions

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

Total time is about 35 minutes (15 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-Infused Quinoa and Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Salmon with Sesame-Infused Quinoa and 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-Infused Quinoa and 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-Infused Quinoa and Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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