Sheet Pan Miso-Glazed Salmon with Roasted Baby Bok Choy
A savory roasted salmon glazed with miso and served alongside caramelized baby bok choy, all cooked together on one pan for easy cleanup. This japanese-inspired seafood ready in about 25 minutes pairs about 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 350 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, about 6 oz each salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 6 heads, halved lengthwise baby bok choy
- 2 tbsp sesame oil
- 1 tbsp, grated fresh ginger
- 3 cloves, minced garlic
- 1 tbsp toasted sesame seeds
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F (220°C). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, and 3 minced garlic cloves until smooth and shiny.
- Step 2: Place 4 salmon fillets skin-side down on a large rimmed baking sheet. Brush each fillet generously with the miso glaze mixture. Arrange 6 halved baby bok choy heads around the salmon on the baking sheet, drizzling them with 2 tbsp sesame oil and sprinkling with black pepper.
- Step 3: Roast everything in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and the bok choy edges are golden and tender.
- Step 4: Remove from oven and sprinkle 1 tbsp toasted sesame seeds over the salmon and bok choy. Serve immediately for a warm, umami-rich meal.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Salmon with Roasted Baby Bok Choy take to make?
Total time is about 25 minutes (10 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 Sheet Pan Miso-Glazed Salmon with Roasted 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 white miso paste from drying out.
Can I substitute ingredients in Sheet Pan Miso-Glazed Salmon with Roasted 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 Sheet Pan Miso-Glazed Salmon with Roasted 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 Sheet Pan Miso-Glazed Salmon with Roasted 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.
