Description
Miso Glazed Salmon with Bok Choy brings together umami-rich Japanese flavors that dance perfectly on your dinner plate. Tender salmon meets crisp bok choy, creating a quick, nutritious meal that feels like a restaurant-quality experience right in your kitchen.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (approximately 6 ounces / 170 grams each)
Glaze and Flavor Enhancers:
- 3 tablespoons white miso paste
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
Vegetable:
- 2 cups bok choy, chopped
Instructions
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Whisk 3 tablespoons white miso paste, 2 tablespoons honey, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves into a smooth, fragrant glaze.
- Arrange 4 salmon fillets (6 oz each) skin-side down on the prepared baking sheet, ensuring they are not touching.
- Generously coat each salmon fillet with the miso mixture, spreading a thick layer that will caramelize during baking.
- Slide the baking sheet into the preheated oven and roast for exactly 12-15 minutes until the salmon easily flakes with a fork and appears opaque in the center.
- While salmon bakes, heat 1 tablespoon sesame oil in a skillet over medium-high heat for 1-2 minutes.
- Add 2 cups chopped bok choy to the hot skillet and stir-fry rapidly for 4-5 minutes until leaves wilt and stems turn bright green.
- Transfer salmon directly from the oven to serving plates, accompanied by the sautéed bok choy.
- Drizzle any remaining glaze from the baking sheet over the fish and vegetables for an extra burst of flavor.
Notes
- Check salmon thickness to ensure even cooking, adjusting bake time by a few minutes for thicker or thinner fillets.
- Swap honey with maple syrup for a vegan alternative or use tamari instead of soy sauce for a gluten-free option.
- Let salmon rest for 2-3 minutes after baking to help retain moisture and develop a more tender texture.
- Store leftover glaze in an airtight container in the refrigerator for up to a week and use as a marinade for other proteins or vegetables.
- Prep Time: 5 minutes
- Cook Time: 17-20 minutes
- Category: Salmon
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg