Miso-Glazed Salmon with Sesame Rice and Steamed Bok Choy
A delicate salmon fillet glazed with savory miso and mirin, served atop fragrant sesame rice with tender steamed bok choy for a balanced, traditional Japanese meal. This japanese-inspired one pot (gluten-free) ready in about 45 minutes pairs (6 oz each), skin-on 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 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 (6 oz each), skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cups short-grain sushi rice
- 2 cups water
- 1 tbsp sesame seeds
- 2 heads, trimmed and cut into 1-inch pieces bok choy
- 1 tbsp vegetable oil
- 2 cloves, minced garlic
- to taste salt
- to taste pepper
Instructions
- Step 1: Rinse sushi rice under cold water until water runs clear, then combine with 2 cups water in a rice cooker or saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until tender, then let sit for 5 minutes. Fluff with a fork and stir in 1 tbsp sesame seeds.
- Step 2: In a small bowl, whisk together miso paste, mirin, rice vinegar, honey, and sesame oil until smooth. Season salmon fillets with salt and pepper on both sides, then brush generously with the miso glaze.
- Step 3: Heat vegetable oil in a non-stick skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then add bok choy and stir-fry for 3-4 minutes until just tender.
- Step 4: Heat a grill pan over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for 3-4 minutes until cooked through.
- Step 5: Serve salmon over sesame rice with steamed bok choy on the side.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame Rice and Steamed Bok Choy take to make?
Total time is about 45 minutes (20 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 Rice and Steamed 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Sesame Rice and Steamed 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 Rice and Steamed 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 Sesame Rice and Steamed 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.
What others are saying
- ★★★★★
Perfect for date night! The flavors were bright and the one-pot method saved me so much cleanup.
- ★★★★★
My husband called it 'restaurant quality'—the sesame rice was fragrant and the salmon melted off the bone.
- ★★★★★
Quick weeknight dinner that felt fancy! Salmon was moist and the bok choy stayed crisp.
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