Miso-Glazed Salmon with Shrimp and Bok Choy
Salmon fillets glazed with a savory miso-umami sauce, accompanied by seared shrimp and blanched bok choy for a vibrant, nutrient-packed keto meal. This japanese-inspired keto (high-protein, gluten-free) ready in about 22 minutes pairs salmon fillets, shrimp, chopped bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
- 8 oz salmon fillets
- 6 oz shrimp
- 1 cup chopped bok choy
- 1 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 minced garlic cloves
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Whisk miso paste, apple cider vinegar, sesame oil, and 1 minced garlic clove in a small bowl. Rub half the mixture over salmon fillets and set aside.
- Step 2: Heat avocado oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then sear for 2 minutes per side until pink. Remove and set aside.
- Step 3: Add remaining miso mixture and bok choy to the skillet. Cook for 3 minutes, stirring occasionally, until bok choy wilts and sauce thickens.
- Step 4: Return shrimp to the skillet and add salmon. Cook for 4-5 minutes, turning once, until salmon is opaque and reaches 145°F.
- Step 5: Transfer to plates, spooning sauce over top. Garnish with extra minced garlic and serve immediately.
Frequently asked questions
How long does Miso-Glazed Salmon with Shrimp and 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 Shrimp and 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 salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Shrimp 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 Shrimp 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 Shrimp and Bok Choy high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★★
This recipe is a keeper! The miso glaze made the salmon so flavorful, and the shrimp was cooked to perfection.
- ★★★★☆
Perfect for a keto dinner! The salmon was tender and the flavors balanced well.
- ★★★★☆
Loved the salmon, but the bok choy was a bit bland without the miso. Maybe add a splash of soy sauce next time.
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