Miso-Butter Glazed Salmon with Baby Bok Choy

Bright, savory, and deceptively simple, this miso-butter glazed salmon delivers restaurant-worthy flavor with minimal fuss, complemented by fresh baby bok choy.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 300

Ingredients Method Notes

Ingredients

For the Salmon

4 fillets salmon fillets Skin-on preferred for moisture.
2 tablespoons miso paste White (shiro) miso recommended for milder flavor.
2 tablespoons unsalted butter, softened Use real butter for better glaze.
1 tablespoon soy sauce Add saltiness to the glaze.
1 tablespoon honey Provides balance and caramelization.
2 cloves fresh garlic, minced Adds sharpness and depth.

For the Bok Choy

4 pieces baby bok choy, halved Use fresh, tender stems.
1 tablespoon olive oil For sautéing the bok choy.
to taste none Salt and pepper To season the bok choy.

For Cooking

1 tablespoon olive oil For sautéing the baby bok choy.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a small bowl, stir together miso paste, softened butter, soy sauce, honey, and minced garlic until smooth.
Line a baking sheet with parchment and place salmon fillets skin-down. Spread the miso-butter evenly over the top of each fillet.

Cooking

Heat olive oil in a skillet over medium heat. Add halved baby bok choy cut-side down and cook for 3–4 minutes until tender-crisp. Season with salt and pepper.
Place the baking sheet in the preheated oven and bake the salmon for 12–15 minutes, or until opaque and flakes easily with a fork.
Serve the salmon with sautéed bok choy alongside. Spoon any glaze from the baking sheet over the fillets.

Notes

The glaze can be mixed ahead of time and stored chilled. For the best texture, do not over-salt as miso and soy sauce are already salty. Broiling at the end can add extra caramelization.