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Broiled Miso-Glazed Salmon with Sesame Bok Choy

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A quick and flavorful broiled salmon glazed with a sweet-savory miso mixture, paired with sautéed sesame bok choy for a simple, elegant weeknight meal.

Ingredients

Scale
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove minced garlic (for glaze)
  • 4 salmon fillets, skin on (6 oz / 170 g each)
  • Freshly ground black pepper to taste
  • 1 lb baby bok choy, halved lengthwise
  • 1 tablespoon toasted sesame oil
  • 1 clove minced garlic (for bok choy)
  • 1/4 teaspoon red chili flakes (optional)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat your broiler to high and position the oven rack about 6 inches (15 cm) from the heat source; allow about 5 minutes to heat.
  2. In a small bowl, whisk together white miso paste, mirin, soy sauce, honey, grated fresh ginger, and minced garlic until smooth.
  3. Pat salmon fillets dry with paper towels and season lightly with freshly ground black pepper.
  4. Place salmon skin-side down on a foil-lined baking sheet and brush a generous layer of miso glaze over each fillet, reserving some glaze for later.
  5. Broil salmon for 6-8 minutes, brushing the remaining glaze on at about the 4-minute mark. The salmon is done when it flakes easily but remains moist.
  6. While salmon broils, heat toasted sesame oil in a large skillet over medium heat. Add minced garlic and red chili flakes if using, sauté for 30 seconds until fragrant.
  7. Add halved baby bok choy cut-side down to the skillet. Cook without stirring for 2-3 minutes until golden and slightly charred.
  8. Flip bok choy, season with salt and pepper, and cook for another 2-3 minutes until tender but still crisp.
  9. Transfer bok choy to serving plates, sprinkle with toasted sesame seeds, and serve alongside the broiled miso-glazed salmon, spooning any pan juices over the top.

Notes

If you don’t have a broiler, use a very hot oven at 450°F (230°C) though broiling gives a better caramelized finish. For gluten-free, substitute soy sauce with tamari and verify miso paste is gluten-free. Avoid stirring bok choy constantly to get a nice caramelized texture. Start bok choy cooking as salmon goes under broiler to finish simultaneously. The glaze consistency is key: too thick burns, too thin won’t stick well. The glaze can be prepared ahead and stored in the fridge for up to 2 days.

Nutrition

Keywords: broiled salmon, miso glaze, sesame bok choy, quick dinner, healthy salmon recipe, umami, weeknight meal

Find it online: https://snappyspoon.com/broiled-miso-glazed-salmon-recipe-easy-sesame-bok-choy-side/