Miso-Glazed Salmon with Sesame-Sprinkled Bok Choy

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

A quick, flavorful salmon dinner with a savory-sweet glaze and tender bok choy, perfect for Whole30 days 1-30. This asian-inspired whole30 ready in about 22 minutes pairs salmon fillets, white miso paste, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 385 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk miso paste, 1 tbsp apple cider vinegar, and 1/2 tbsp water in a small bowl until smooth. Pat salmon fillets dry, then brush generously with miso glaze, leaving a little for later.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 2 bok choy heads, halved lengthwise, and 1/4 tsp sea salt. Sauté for 4-5 minutes until edges wilt, then flip and cook for 3 more minutes until tender-crisp.
  3. Step 3: Place salmon skin-side down in the skillet. Cook for 5-6 minutes until edges are opaque and glaze is bubbly. Spoon remaining miso glaze over salmon, then sprinkle with 1 tsp sesame seeds and serve immediately with bok choy.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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-Sprinkled 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-Sprinkled 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-Sprinkled 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-Sprinkled Bok Choy?

Asian whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes