Spicy Miso-Glazed Salmon with Bok Choy
Sweet-savory salmon fillets glazed with miso and ginger, paired with tender bok choy for a vibrant, protein-packed meal. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs (5 oz each, skin-on) 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 320 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 (5 oz each, skin-on) salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated ginger
- 2 heads (chopped) bok choy
- 1 tsp sesame oil
- 2 cloves, minced garlic
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp grated ginger in a bowl to make the glaze.
- Step 2: Pat salmon fillets dry and brush generously with the miso glaze. Place skin-side down on a parchment-lined baking sheet.
- Step 3: Heat 1 tsp sesame oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 2 chopped bok choy heads and 2 tbsp water. Cover and steam for 5 minutes until bok choy is tender.
- Step 4: Bake salmon at 400°F for 12-14 minutes until the glaze is bubbling and salmon flakes easily with a fork. Serve salmon over the steamed bok choy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Miso-Glazed Salmon with 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 Spicy Miso-Glazed Salmon with 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 Spicy Miso-Glazed Salmon with 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 Spicy Miso-Glazed Salmon with 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.
Is Spicy Miso-Glazed Salmon with 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
