Miso-Glazed Salmon with Sautéed Bok Choy and Steamed Rice
Glossy, caramelized glaze and flaky salmon flesh create a balance of sweet, salty, and umami flavors, while quick-tossed bok choy adds a crisp, green contrast. The broil concentrates the miso glaze so each bite has a sticky, savory finish and a hint of caramelized sweetness.
Make the glaze ahead and marinate briefly for deeper flavor; use white miso for a milder, sweeter finish or red miso for a richer, saltier glaze. For a grain swap, serve over quinoa or cauliflower rice. If you prefer lower sodium, reduce soy sauce and use a low-sodium variety.
Serve this dish for weeknight family dinners, casual date nights, or meal prep—salmon holds up well for next-day lunches. Pair with a light cucumber salad or steamed greens and a wedge of lemon for brightness. Keep extra glaze refrigerated for reheating and drizzling over rice bowls.
How to Make It
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1
Cook rice: Rinse rice under cold water until water runs mostly clear, then combine with 2.75 cups water in a saucepan. Bring to a simmer, cover, reduce heat to low and cook 15 minutes. Remove from heat and let rest covered 10 minutes.
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2
Make glaze: Whisk together miso paste, soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger in a small bowl until smooth.
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3
Marinate salmon: Pat salmon dry with paper towels. Place skin-side down on a rimmed baking sheet lined with foil. Brush about two-thirds of the miso glaze evenly over the flesh of the salmon. Reserve the remaining glaze for later.
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4
Broil salmon: Position an oven rack 6 inches from the broiler and preheat broiler on high. Broil salmon 6–8 minutes until glaze is bubbling and edges are lightly charred and fish flakes easily with a fork (time depends on thickness).
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5
Sear bok choy: While salmon broils, heat vegetable oil in a large skillet over medium-high heat. Halve bok choy lengthwise and add cut-side down; cook without moving 2–3 minutes until charred. Toss, add a pinch of salt and 1–2 tablespoons water, cover and steam 1–2 minutes until tender-crisp.
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6
Finish glaze: Warm the reserved glaze briefly in a small saucepan or microwave for 20 seconds to loosen, then spoon over broiled salmon for a glossy finish.
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7
Plate and garnish: Fluff rice with a fork and divide among plates. Transfer salmon fillets to plates and arrange bok choy alongside. Scatter sliced green onion and toasted sesame seeds over salmon and bok choy. Serve with lemon wedges if using.
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8
Store leftovers: Cool leftovers to room temperature, then refrigerate in an airtight container up to 2 days. Reheat gently in a low oven or skillet to preserve glaze and texture.