Miso-Glazed Salmon with Sesame Soba Noodles and Baby Bok Choy
Tender salmon fillets brushed with a savory miso glaze, served on a bed of nutty sesame soba noodles and sautéed baby bok choy for a flavorful Asian-inspired dinner. This japanese-inspired seafood ready in about 35 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 520 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 pieces (6 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 8 oz soba noodles
- 12 oz, halved lengthwise baby bok choy
- 2 tbsp, divided sesame oil
- 2 cloves, minced garlic cloves
- 1 tbsp toasted sesame seeds
- 2 stalks, sliced green onions
- 4 cups for noodles water
- 1 tsp, divided salt
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
- Step 2: Place 4 salmon fillets skin-side down on a parchment-lined baking sheet. Brush the miso glaze generously over the top of each fillet. Bake for 12-14 minutes until salmon is opaque and flakes easily.
- Step 3: Meanwhile, bring 4 cups water to a boil in a large pot and add 8 oz soba noodles. Cook for 4-5 minutes until just tender, then drain and rinse under cold water to stop cooking.
- Step 4: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 oz halved baby bok choy and 1/2 tsp salt; cook, stirring occasionally, for 4-5 minutes until wilted but still bright green.
- Step 5: Toss the drained soba noodles with the bok choy and garlic mixture along with the remaining 1 tbsp sesame oil and 1/2 tsp salt. Plate the noodles topped with salmon fillets and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve warm.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame Soba Noodles and Baby 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 Soba Noodles and Baby 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 Soba Noodles and Baby 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 Soba Noodles and Baby 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 Soba Noodles and Baby 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.
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