Miso-Glazed Salmon with Steamed Bok Choy and Jasmine Rice
Silky salmon coated in umami-rich miso glaze, served with tender steamed bok choy and fragrant jasmine rice. This japanese-inspired seafood (gluten-free) ready in about 45 minutes pairs salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 lb salmon fillets
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 bunches, trimmed and halved bok choy
- 1 cup jasmine rice
- 1.5 cups water
- 1 clove, minced garlic
- 1 tsp, minced ginger
- 2 tbsp, sliced green onions
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice, 1.5 cups water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed; remove from heat and let sit covered for 5 minutes.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sesame oil.
- Step 3: Pat 1 lb salmon fillets dry and brush with 2 tbsp miso glaze. Place in a baking dish and brush with remaining glaze.
- Step 4: Steam 2 bunches bok choy (trimmed and halved) in a steamer basket over simmering water for 5 minutes until tender.
- Step 5: Preheat oven to 400°F. Bake salmon for 12-15 minutes until cooked through and glaze is bubbly.
- Step 6: Serve salmon with steamed bok choy and jasmine rice, sprinkled with 2 tbsp sliced green onions.
Frequently asked questions
How long does Miso-Glazed Salmon with Steamed Bok Choy and Jasmine Rice 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 Steamed Bok Choy and Jasmine Rice?
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 Steamed Bok Choy and Jasmine Rice?
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 Steamed Bok Choy and Jasmine Rice 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 Steamed Bok Choy and Jasmine Rice 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
- ★★★★★
Amazing recipe! Made it for my wife and she loved it.
- ★★★★★
Loved the miso glaze! My family devoured it. Perfect for a weeknight dinner.
- ★★★★☆
Bok choy was a bit soggy, but the salmon was delicious.
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