Miso Glazed Salmon With Bok Choy – Savory, Simple, Weeknight-Friendly

This recipe brings together rich, savory miso and buttery salmon with crisp-tender bok choy for a fast, satisfying dinner. The glaze is bold but balanced, with a hint of sweetness and a gentle kick of ginger. Everything cooks quickly, so it’s perfect for busy weeknights but still feels special.

Serve it with rice or noodles, and you’ve got a complete meal without much fuss. Clean-up is easy, and the flavors are restaurant-worthy.

What Makes This Recipe So Good

• Big flavor, minimal effort: The miso glaze does the heavy lifting, adding umami, sweetness, and brightness with just a few pantry staples.
• Fast cooking: Salmon roasts in under 15 minutes, and the bok choy cooks even faster. You can get dinner on the table in about 25 minutes.
• Balanced texture: The salmon turns tender and flaky while the bok choy stays crisp at the edges and juicy at the core.
• Flexible and forgiving: Works with any salmon cut and different miso varieties.

  You can swap greens or adjust sweetness and spice easily.
• Nutritious and satisfying: High-quality protein, healthy fats, and a good serving of greens in one pan-friendly meal.

Ingredients

• 4 salmon fillets (about 5–6 ounces each), skin-on preferred
• 1 1/2 pounds baby bok choy, halved lengthwise (or quartered if large)
• 2 tablespoons neutral oil (avocado, grapeseed, or canola), divided
• 1 tablespoon toasted sesame oil
• 2 green onions, thinly sliced (plus more for garnish)
• 1 tablespoon sesame seeds, for garnish (optional)
• Lemon or lime wedges, for serving

For the miso glaze:

• 3 tablespoons white or yellow miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon mirin (or 1 tablespoon rice vinegar + 1 teaspoon sugar)
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, grated
• 1–2 teaspoons water to thin, as needed

Optional sides:

• Steamed jasmine rice, brown rice, or soba noodles

How to Make It

1. Preheat and prep: Heat your oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy clean-up. Pat the salmon dry and set aside at room temperature while you prepare the glaze.
2. Make the miso glaze: In a small bowl, whisk miso, soy sauce, mirin, honey, ginger, and garlic until smooth.

   Add a splash of water if it’s too thick to brush. You want a spreadable, glossy paste.

3. Season the bok choy: Toss bok choy with 1 tablespoon neutral oil and a pinch of salt. Arrange on the sheet pan, cut sides down, leaving space for the salmon.
4. Season the salmon: Rub the fillets with the remaining neutral oil and a light sprinkle of salt.

   Place the salmon skin-side down on the sheet pan, leaving a little room between pieces.

5. Glaze the salmon: Brush a generous layer of the miso glaze over the top and sides of the salmon. Reserve a tablespoon or two of glaze if you want extra for brushing at the end.
6. Roast: Bake for 8–12 minutes, depending on thickness and your preferred doneness. For 1-inch-thick fillets, 10 minutes usually yields tender, medium salmon.

   The bok choy should be crisp at the edges and tender in the stems.
7. Finish with sesame oil: As soon as the salmon comes out, drizzle the bok choy with the toasted sesame oil and toss gently on the pan. If using, brush the salmon with the remaining glaze.
8. Garnish and serve: Sprinkle green onions and sesame seeds over everything. Plate with rice or noodles and serve with lemon or lime wedges for a fresh squeeze on top.

Storage Instructions

• Refrigeration: Store leftover salmon and bok choy in separate airtight containers for up to 2 days.

  The salmon stays juicier if you keep the skin on.

• Reheating: Warm gently in a 275°F (135°C) oven for 10–12 minutes, or microwave in short bursts at 50% power to avoid drying out. Add a splash of water and cover loosely.
• Freezing: Not ideal for this dish. The glaze and greens change texture.

  If you must freeze, do so with the salmon only, up to 1 month, and thaw in the fridge overnight.

• Meal prep tip: The glaze keeps well in the fridge for up to 1 week. Make a double batch to speed up future meals.

Health Benefits

• Lean protein and omega-3s: Salmon is rich in EPA and DHA, which support heart health and can help reduce inflammation.
• Gut-friendly fermented miso: Miso is fermented, which can support a healthy gut microbiome. It also adds deep flavor with minimal calories.
• Vitamins from bok choy: Bok choy is packed with vitamin C, vitamin K, and folate, plus fiber for digestion and satiety.
• Balanced plate: Pairing protein, healthy fats, and fiber-rich greens helps keep energy steady and cravings at bay.

Common Mistakes to Avoid

• Overcooking the salmon: Pull it when the center is just slightly translucent and it flakes easily.

  Residual heat will finish the job.

• Too-thick glaze: If the glaze is pasty, it can burn or clump. Thin with a bit of water for smooth brushing and even caramelization.
• Skipping the pat-dry step: Wet salmon won’t sear or roast nicely and can steam instead. Drying helps the glaze cling.
• Crowding the pan: Give the fish and bok choy breathing room so they roast, not stew.

  Use two pans if needed.

• Using high heat on the stovetop only: The glaze can scorch in a pan. Oven roasting offers gentle, even heat and better control.

Variations You Can Try

• Spicy kick: Add 1–2 teaspoons gochujang or sriracha to the glaze for heat.
• Citrus twist: Stir in 1 teaspoon orange zest or a squeeze of lime to brighten the glaze.
• Maple-ginger: Swap honey for maple syrup and double the ginger for a deeper, cozy flavor.
• Different greens: Use broccolini, asparagus, or snap peas. Adjust cook time so they stay crisp-tender.
• Broiled finish: For extra caramelization, broil the salmon for the last 1–2 minutes.

  Watch closely to avoid burning.

• Grill option: Grill salmon over medium heat and sauté the bok choy in a skillet. Oil the grates well to prevent sticking.

FAQ

What kind of miso should I use?

White (shiro) miso is mild and slightly sweet, which works great for a glaze. Yellow miso is a bit stronger but still balanced.

Red miso is more robust and salty—use less and adjust sweetness to taste.

Can I make this with frozen salmon?

Yes, thaw the salmon fully in the fridge overnight and pat very dry before glazing. If cooking from frozen, add a few minutes to the cook time and glaze halfway through so it adheres better.

How do I know when the salmon is done?

It should flake easily with a fork and look slightly translucent in the center. An instant-read thermometer should read about 125–130°F (52–54°C) for medium.

What can I use instead of mirin?

Use rice vinegar plus a touch of sugar or honey.

Apple cider vinegar also works in a pinch. Keep the sweet and acid balanced so the glaze doesn’t taste sharp.

Is there a gluten-free option?

Use tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free, but double-check labels on miso to be sure.

Can I cook the bok choy separately?

Absolutely.

Sear cut-side down in a hot skillet with oil for 2–3 minutes, then flip and add a splash of water to steam until tender. Finish with sesame oil and a pinch of salt.

What sides go best with this?

Steamed jasmine rice, brown rice, or soba noodles are all great. You can also add a crisp cucumber salad or pickled radishes for contrast.

Can I make the glaze ahead?

Yes, it keeps for about a week in the fridge.

If it thickens, loosen with a teaspoon of water before brushing it on the salmon.

In Conclusion

Miso Glazed Salmon with Bok Choy is a straightforward, flavor-packed meal that works on busy nights and special occasions alike. The miso glaze brings savory depth, while the bok choy adds freshness and crunch. With simple steps and flexible ingredients, it’s a dish you’ll want to keep in regular rotation.

Serve it hot with a squeeze of citrus and your favorite grain, and enjoy every bite.