A flavorful weeknight dinner that's healthy, fast, and packed with umami.

If you’re looking for a quick and delicious way to switch up salmon night, this Easy Miso Salmon with Garlic Bok Choy is about to become a new favorite in your kitchen. It’s packed with flavor from a rich miso marinade, pan-seared to caramelized perfection, and paired with sautéed bok choy for a light, nutrient-rich side.

As a busy mom, I’m all about recipes that look fancy but take under 30 minutes from start to finish. This dish checks all the boxes: easy, flavorful, meal-prep friendly, and kid-approved (yes—even the bok choy when paired with jasmine rice and that sweet-savory sauce!).

Why You'll Love This Recipe

Under 30 minutes – Perfect for busy weeknights
One marinade, endless flavor – Sweet, salty, and umami-rich
Healthy and balanced – High in protein, low in fuss
Meal prep friendly – The salmon and bok choy reheat beautifully

Ingredients

For the Miso Salmon:

2–3 salmon fillets (skin-on or skinless)
2 tbsp white miso paste (shiro miso)
1 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar (or lemon juice)
1 tsp sesame oil
1 garlic clove, grated (optional)
1 tsp grated ginger (optional)

For the Garlic Bok Choy:

4–5 baby bok choy, halved lengthwise
1 tbsp sesame oil (or olive oil)
2–3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp water or chicken broth
1 tsp rice vinegar (optional)
Sesame seeds, for garnish

Instructions

1. Marinate the Salmon

In a small bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Coat salmon fillets in the marinade and let sit for at least 30 minutes (or overnight in the fridge if prepping ahead).

2. Cook the Salmon

Choose your favorite method:

Oven Broil: Broil on high for 6–8 minutes on a foil-lined pan until caramelized and cooked through.
Air Fryer: Air fry at 400°F for 8–10 minutes.
Pan-Sear + Bake: Sear skin-side down for 2–3 minutes in a hot pan, then finish in a 400°F oven for 6–8 minutes.

3. Make the Bok Choy

While salmon is cooking:

Heat sesame oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.
Place bok choy cut-side down and sear for 2–3 minutes.
Add soy sauce and water. Cover with a lid and steam for 2–3 more minutes, until tender but vibrant.

4. Assemble & Serve

Plate your salmon and bok choy over steamed jasmine rice or brown rice. Drizzle with leftover marinade (if cooked) or sauce from the pan. Garnish with sesame seeds and green onions.

Frequently Asked Questions (FAQs)

Can I use a different type of miso?

Yes! White miso (shiro miso) is the most common for its mild, slightly sweet flavor. If you only have yellow or red miso, start with a little less — they’re stronger in flavor.

Can I bake the salmon instead of broiling or air frying?

Absolutely. Bake at 400°F for 12–15 minutes depending on the thickness of your fillets. For extra caramelization, broil for the last 2 minutes.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free soy sauce (or tamari) and ensure your miso paste is certified gluten-free.

What can I serve with this besides rice?

Try it with:

Garlic noodles
Quinoa
Rice noodles
Cauliflower rice for a low-carb option

Meal Prep Tip

Store cooked salmon and bok choy in airtight containers for up to 3 days. Reheat gently in the microwave or air fryer. Pro tip: prep extra marinade to drizzle on rice bowls or stir-fried veggies throughout the week!

Substitutions & Variations

No miso? Use soy sauce + a splash of tahini or peanut butter for a similar umami base.
Add spice: Drizzle with chili crisp or serve with sriracha mayo.
Low-carb option: Swap rice for cauliflower rice or shredded cabbage.

Let’s Cook Together!

Did you make this Miso Salmon with Bok Choy?
Tag me on Instagram @homecookvibe — I’d love to see how yours turned out!