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Savory Miso Glazed Salmon Recipe Easy Crispy Sesame Bok Choy Side

savory miso glazed salmon - featured image
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A quick and easy savory miso glazed salmon paired with crispy sesame bok choy, delivering a perfect balance of sweet, salty, and umami flavors with a satisfying crunchy side.

Ingredients

Scale
  • Salmon fillets (about 6 oz / 170 g each), skin-on for crispiness
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon mirin (or substitute with dry sherry or honey diluted in water)
  • 1 teaspoon brown sugar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 2 medium heads bok choy, washed and halved lengthwise
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon soy sauce (for bok choy)
  • 1 small clove garlic, minced (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon brown sugar, grated ginger, and minced garlic until smooth. Set aside.
  2. Toast Sesame Seeds: Heat a dry skillet over medium heat, add 1 tablespoon sesame seeds, and toast for 2-3 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside.
  3. Prep the Bok Choy: Rinse bok choy thoroughly and pat dry. Slice each head in half lengthwise. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Cook Bok Choy: Add bok choy cut-side down. Cook without moving for 3-4 minutes until edges crisp and brown slightly. Flip and cook the other side for 2 minutes. Drizzle 1 teaspoon soy sauce, sprinkle toasted sesame seeds, and a pinch of red pepper flakes. Toss gently and remove from heat.
  5. Prepare Salmon: Pat salmon fillets dry and brush a thin layer of the miso glaze on top of each fillet (reserve some glaze for later). Heat a skillet over medium-high heat with a teaspoon of oil. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp.
  6. Glaze and Finish Salmon: Flip salmon carefully and brush the tops with remaining glaze. Cook for another 2-3 minutes until salmon is cooked through but still moist inside (internal temperature about 125°F/52°C for medium). Remove from heat.
  7. Serve: Plate the salmon alongside the crispy sesame bok choy. Optionally, drizzle a little toasted sesame oil over the salmon for extra aroma.

Notes

Pat salmon dry before cooking to ensure crispy skin. Lower heat if glaze darkens too fast to avoid bitterness. Do not overcrowd the pan when cooking bok choy to keep it crisp. The miso glaze can be made ahead and stored in the fridge for up to a week. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well for up to 2 days; reheat salmon in a skillet to maintain crispiness.

Nutrition

Keywords: miso glazed salmon, sesame bok choy, quick salmon recipe, easy dinner, umami salmon, crispy salmon skin, healthy salmon recipe, gluten-free salmon

Find it online: https://jodierecipes.com/savory-miso-glazed-salmon-recipe-easy-crispy-sesame-bok-choy-side/