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Flavorful Miso Glazed Salmon Recipe with Easy Sesame Bok Choy and Ginger Rice

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A quick and easy miso glazed salmon paired with nutty sesame bok choy and warm ginger rice, delivering a perfect balance of sweet, salty, and umami flavors in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin-on
  • 3 tablespoons white miso paste
  • 2 tablespoons sake or dry white wine (optional)
  • 2 tablespoons mirin
  • 1 tablespoon brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove, minced
  • 4 baby heads bok choy or 2 large, halved lengthwise
  • 1 tablespoon sesame oil (for bok choy)
  • 1 clove garlic, thinly sliced
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Salt and freshly ground black pepper to taste
  • 1 cup jasmine rice (190 g), rinsed
  • 1 tablespoon fresh ginger, minced
  • 1 1/4 cups water or chicken broth (300 ml)
  • 2 tablespoons green onions, sliced (for garnish)
  • 1 teaspoon sesame oil (for rice)

Instructions

  1. Prepare the miso glaze by whisking together white miso paste, sake or dry white wine, mirin, brown sugar, soy sauce, freshly grated ginger, and minced garlic in a small bowl. Let it rest for 5-10 minutes.
  2. Rinse jasmine rice under cold water until water runs clear to remove excess starch.
  3. Cook the ginger rice by combining rinsed rice, water or chicken broth, and minced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Turn off heat and let steam for another 10 minutes. Fluff with a fork and stir in sesame oil. Keep warm.
  4. Heat sesame oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (about 30 seconds). Add halved bok choy cut side down, season with salt and pepper, and cook undisturbed for 3-4 minutes until edges are golden and slightly charred. Flip and cook the other side for 2 minutes. Remove from heat and sprinkle with toasted sesame seeds.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place salmon fillets skin-side down and brush generously with miso glaze. Bake for 10-12 minutes until salmon flakes easily and glaze is caramelized but not burnt.
  6. Optional: Broil salmon for 1-2 minutes after baking for extra caramelization, watching closely to avoid burning.
  7. Plate by spooning ginger rice onto plates, arranging sesame bok choy alongside, and topping with glazed salmon. Drizzle leftover glaze or pan juices over salmon if desired. Garnish with green onions or extra sesame seeds.

Notes

Let the miso glaze rest for 5-10 minutes to deepen flavor. Use skin-on salmon fillets for better texture and crispiness. Rinse rice thoroughly for fluffier texture. Watch salmon closely during last minutes of baking to prevent glaze burning. For gluten-free, substitute soy sauce with tamari. For vegetarian option, swap salmon with tofu or tempeh and marinate similarly.

Nutrition

Keywords: miso glazed salmon, sesame bok choy, ginger rice, quick dinner, Japanese recipe, healthy salmon, easy weeknight meal, umami glaze

Find it online: https://perkypan.com/flavorful-miso-glazed-salmon-recipe-with-easy-sesame-bok-choy-and-ginger-rice/