One-Pan Miso Salmon with Bok Choy
When you’re too tired to think, this bakes dinner on one pan with almost no cleanup.
This is the dinner to make when you’re tired, hungry, and not in the mood to babysit a skillet. Salmon and bok choy roast together on one pan, while a quick miso-ginger glaze adds a lot of flavor with very little effort. It feels more put-together than takeout, but the work is mostly just whisk, brush, and bake. Expect tender salmon, crisp-edged bok choy, and a savory-sweet sauce that makes plain rice or noodles feel complete. If your energy is low, this is a reliable weeknight move that still tastes like you tried.
Ingredients
- 1.5 lb salmon fillet — skin on or off
- 1 lb bok choy — halved lengthwise if large
- 2 tbsp miso paste — white or yellow
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp fresh ginger — grated
- 2 unit garlic cloves — minced
- 1 tbsp neutral oil
- 0.5 tsp black pepper
- 2 tbsp water
- 1 tbsp sesame seeds — optional garnish
- 2 unit scallions — thinly sliced, optional garnish
Method
- 1 Heat the oven to 425°F and line a sheet pan with foil or parchment for easier cleanup.
- 2 Whisk the miso paste, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, water, and black pepper in a small bowl.
- 3 Toss the bok choy with neutral oil on the sheet pan, then nestle the salmon in the center and brush most of the glaze over the salmon.
- 4 Roast for 12 to 15 minutes, until the salmon flakes easily and the bok choy is tender with browned edges.
- 5 Finish with the remaining glaze, then top with sesame seeds and scallions if using. Serve right away with rice if you have it.
Variations
- Vegetarian swap — Replace the salmon with extra-firm tofu sliced into slabs and roast until browned, about 20 minutes.
- Faster swap — Use smaller salmon portions and baby bok choy so the pan cooks in about 20 minutes total.
- Ingredient swaps — Swap bok choy for broccoli florets or asparagus, and use maple syrup instead of honey if needed.
Notes
If your salmon fillet is very thick, add 2 to 3 minutes. For extra browning, switch to broil for the last 1 to 2 minutes and watch closely. Keep the glaze on the salty side; bok choy and rice will balance it out.
Equipment that helps
- Sheet pan — Everything cooks in one layer, so the salmon roasts while the bok choy gets browned edges.
- Small bowl — It makes the glaze easy to whisk together without dirtying extra dishes.
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