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

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A quick and tasty miso glazed salmon served with crunchy sesame bok choy and aromatic ginger rice, perfect for a comforting yet elegant weeknight dinner.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 oz (170 g) each – fresh or thawed
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon mirin or dry sherry
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (to finish)
  • 2 medium heads bok choy, washed and halved
  • 1 tablespoon sesame oil (for bok choy)
  • 2 cloves garlic, minced (for bok choy)
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper, to taste
  • 1 cup jasmine rice (190 g), rinsed
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 cups water or low-sodium chicken broth (480 ml)
  • ½ teaspoon salt
  • Chopped green onions, optional for garnish

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove until smooth. Set aside.
  2. Cook the Ginger Rice: Rinse 1 cup jasmine rice under cold water until clear. In a medium saucepan, combine rinsed rice, 2 cups water or broth, thinly sliced ginger, and ½ teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes, then remove from heat and let steam covered for 10 minutes. Fluff with a fork and discard ginger slices.
  3. Prepare the Bok Choy: Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add halved bok choy cut side down and cook for 3–4 minutes until stalks are tender but crisp. Season with salt and pepper and sprinkle toasted sesame seeds on top. Toss gently and keep warm.
  4. Cook the Salmon: Pat salmon fillets dry and spread a generous layer of miso glaze on the skinless side. Heat a non-stick pan over medium-high heat with a drizzle of oil. Place salmon glaze-side down and cook for 3–4 minutes until glaze caramelizes and salmon starts cooking through. Flip and cook another 2–3 minutes until desired doneness (about 125°F/52°C for medium-rare). Remove from heat and drizzle with a few drops of sesame oil.
  5. Plate and Serve: Spoon ginger rice onto plates, arrange sesame bok choy alongside, and top with miso glazed salmon. Garnish with chopped green onions if desired.

Notes

Use room temperature salmon for even cooking. Keep heat steady to avoid burning glaze. Pat salmon dry before glazing for better caramelization. Toast sesame seeds briefly for enhanced aroma. Do not overcrowd pan when cooking salmon. Ginger rice steaming step is important for fluffy texture. For gluten-free, substitute soy sauce with tamari. For vegan adaptation, replace salmon with roasted eggplant or tofu and use vegetable broth for rice.

Nutrition

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

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