Miso Glazed Salmon with Bok Choy
When you want a sophisticated, 'wow' factor dinner without the long prep time.
If you are staring at the fridge and just want something that feels like a treat but doesn't require an hour of hovering over the stove, this is your winner. The miso glaze provides a rich, savory depth that coats the salmon perfectly, while the bok choy steams right alongside it in the oven. It’s elegant enough for a guest but easy enough for a Tuesday night when you just want to sit on the couch and relax after work. No complex techniques, just great flavors.
Ingredients
- 2 unit salmon fillets
- 3 tbsp miso paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 unit bunch bok choy — halved lengthwise
- 1 tbsp sesame oil
- 1 pinch garlic powder
Method
- 1 Preheat your oven to 400°F and line a sheet pan with parchment paper.
- 2 In a small bowl, whisk together the miso paste, honey, soy sauce, ginger, and garlic powder until smooth.
- 3 Place salmon fillets and halved bok choy on the prepared baking sheet.
- 4 Brush the glaze generously over the salmon. Drizzle the sesame oil over the bok choy.
- 5 Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the greens are tender.
- 6 Serve immediately, optionally garnished with toasted sesame seeds.
Variations
- Quick Prep Variation — Skip the bok choy and roast the salmon with a side of frozen peas tossed in sesame oil for an even faster cleanup.
- Extra Spicy — Add a teaspoon of sriracha or red chili flakes to the glaze for a kick of heat.
Notes
If your miso paste is very thick, add a teaspoon of water to the glaze to thin it out before brushing. For a gluten-free version, ensure you use tamari instead of soy sauce.
Equipment that helps
- Sheet pan — Allows you to roast the protein and greens together for minimal cleanup.
- Small mixing bowl — Quickly combines the glaze ingredients before coating the fish.
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