Miso-Glazed Salmon with Soba Noodles and Bok Choy

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

A vibrant weeknight dinner with tender salmon coated in umami-rich miso glaze, served over buckwheat noodles and crisp bok choy. This japanese-inspired one pot (gluten free) ready in about 35 minutes pairs soba noodles, salmon fillets, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 (10 ratings) Prep: 20 min Cook: 15 min Serves 2 Japanese cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil, add 4 oz dried soba noodles, and cook for 5-6 minutes until al dente. Drain, rinse under cold water, and set aside.
  2. Step 2: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp honey, 1 minced garlic clove, and 1 tbsp grated ginger until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Place 12 oz salmon fillets skin-side down and cook for 4-5 minutes until skin is golden and crisp, then flip and cook for 3-4 minutes until fish flakes easily.
  4. Step 4: Remove salmon, add 2 cups bok choy to the skillet with remaining 1 tbsp vegetable oil, and sauté for 3-4 minutes until bright green and tender.
  5. Step 5: Return salmon to skillet, pour miso glaze over, add drained soba noodles, and toss gently for 1 minute until heated through and coated.

Frequently asked questions

How long does Miso-Glazed Salmon with Soba Noodles and Bok Choy take to make?

Total time is about 35 minutes (20 min prep + 15 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 Soba Noodles 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 Soba Noodles 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 Soba Noodles 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 Soba Noodles and 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.

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