This Miso Glazed Baked Salmon with Sesame Bok Choy comes together in about 30 minutes and is baked to perfection for a quick and easy weeknight dinner that your family will love!
Ingredients Breakdown
Here’s everything you’ll need to whip up this tasty dish:
- 3 tablespoons white miso paste: This savory paste adds that wonderful umami flavor. Feel free to experiment with other types if you’re in the mood!
- 2 tablespoons honey: A touch of sweetness balances the saltiness of the miso beautifully.
- 1 tablespoon soy sauce: Low sodium preferred, but use what you’ve got!
- 1 tablespoon rice vinegar: This gives a delightful tanginess; white vinegar can also work in a pinch.
- 1 teaspoon toasted sesame oil: Adds a rounded, nutty flavor that enhances the dish.
- 1 teaspoon fresh grated ginger: This will make the glaze aromatic and flavorful.
- 1 clove garlic, minced (optional): If you’re a garlic lover like me, add this!
- 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless: Salmon is perfect for absorbing the glaze!
- Salt and pepper to taste: Just a couple pinches should do the trick!
- 1 tablespoon neutral oil: For greasing the baking tray, avocado oil is a great substitute.
- 1 lb (450 g) bok choy: Baby or regular size, halved or quartered for a faster cook time.
- 1 tablespoon sesame oil (for sautéing): This will amp up the flavor of the bok choy.
- 1 clove garlic, minced (optional): Such a wonderful pairing with the greens!
- 1 teaspoon toasted sesame seeds (for garnish): These add texture and a bit of crunch.
- Pinch of salt: To season the vegetables.
- Crushed red pepper flakes (optional): If you want to spice things up a bit!
Let’s Get Cooking!
Preheat your oven to 400°F (200°C). While waiting for that lovely heat to build up, line a baking tray with parchment paper or foil and lightly grease it with a tablespoon of neutral oil. It’s important to have that ready for our salmon!
In a mixing bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth and glossy. If it’s a bit thick, don’t hesitate to add a splash of water to get that right consistency.
Now, pat those salmon fillets dry with paper towels. Season them lightly with a couple pinches of salt and pepper on both sides. This is crucial, it enhances the flavor, ensuring that each bite is delicious!
Brush the miso glaze generously over the top of each salmon fillet. You want to really coat them well, trust me, it’s going to be so flavorful! Place the salmon on the prepared tray, skin side down if applicable, and pop them in the oven. Bake for 12-15 minutes until the glaze caramelizes and the salmon flakes easily but remains moist. Keep an eye on them around the 10-minute mark to prevent burning, nobody wants that!
While the salmon is doing its magic in the oven, heat a tablespoon of sesame oil in a skillet over medium heat. Add the minced garlic (if using) and sauté for about 30 seconds until fragrant. That aroma is going to fill your kitchen, and it feels so comforting!
Next, add the bok choy and sprinkle it with a pinch of salt, tossing to coat. Cook for about 3-4 minutes, stirring occasionally, until the leaves wilt but the stalks remain crisp and bright green. The colors are just vibrant!
Once the bok choy is ready, sprinkle it with toasted sesame seeds and add crushed red pepper flakes if you’re feeling spicy. Toss everything to combine and remove from heat.
Serve the salmon immediately alongside the sesame bok choy while warm. The flavors play together beautifully, and you’ll have an impressive, healthy meal on the table in no time!
If you loved this recipe, be sure to check out my Baked Cajun Salmon with Creamy Avocado Lime Sauce !
What Makes This Recipe Special
Quick & Easy
It comes together in under 30 minutes, making it perfect for busy weeknights. One minute you’re chopping garlic, and the next, dinner is served!
Minimal Cleanup Required
Since you’re using just a baking tray and a skillet, you’re looking at hardly any dishes to wash afterward, yup, I’m all for that!
Load up on Flavor
The marriage of the miso glaze, ginger, and garlic is simply divine. It’s loaded with tons of flavor that makes every bite a delight!
Crowd-Pleaser
This one is a hit among kids and adults alike. Your family will love it, and who knows, it might just become a staple in your home too!
Customizable
You can switch up the veggies per season or personal preference. Got broccoli? Great! Zucchini? Even better!
Serving and Storage Tips
What to Serve With This
This lovely salmon pairs wonderfully with quinoa, rice, or even a light salad. Add a splash of lemon for extra zest if you like!
How Long It Keeps
Leftovers can last in the fridge for about 2-3 days. Just make sure you store them in an airtight container to maintain freshness.
Best Method to Reheat
To reheat, pop everything in a skillet over medium heat, adding a tiny splash of water to keep it from drying out. Cover with a lid to allow it to steam a bit, this will help keep the salmon moist.
Freezer Friendly
Yes, you can freeze the salmon! Just make sure it’s wrapped tightly. For best results, consume within 2 months. Thaw in the fridge before reheating.
So there you have it! Enjoy the savory goodness of this marinated miso salmon paired with crisp sesame bok choy. It’s a dish that’s not only easy but will keep your taste buds excited and your dinner plate bright.
Happy cooking! Follow us on Pinterest for daily meal inspiration!
Miso Glazed Baked Salmon with Sesame Bok Choy
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or foil, lightly greased with neutral oil.
- Whisk together the white miso paste, honey, soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic in a mixing bowl until smooth and glossy.
- Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.
- Brush the miso glaze generously over the top of each salmon fillet and place them on the prepared tray, skin side down.
- Bake for 12-15 minutes until the glaze caramelizes and the salmon flakes easily.
- In a skillet, heat sesame oil over medium heat and add minced garlic, sauté for about 30 seconds until fragrant.
- Add the bok choy with a pinch of salt and cook for 3-4 minutes until leaves wilt and stalks remain crisp.
- Sprinkle with toasted sesame seeds and crushed red pepper flakes, then remove from heat.
- Serve the salmon immediately alongside the sesame bok choy while warm.