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Miso Salmon with Sesame Bok Choy

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Main
  • Cuisine: Japanese


This is an easy recipe for miso salmon served on a bed of sauteed sesame bok choy. Delicate flavors for healthy and delicious Japanese inspired meal!


Units Scale


  • 1 pound skinless and boneless salmon fillet
  • 1 tablespoon grapeseed or other neutral oil
  • 2 tablespoons white or red miso paste
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon soy sauce
  • 2 cloves garlic (minced)

Bok choy:

  • 2 cups bok choy or baby bok choy (roughly chopped)
  • 1 teaspoon toasted sesame oil
  • salt and pepper to taste
  • 1 tablespoon sesame seeds


  1. Slice the salmon fillet in 4 equal pieces.
  2. In a small bowl, whisk in miso paste, maple syrup, soy sauce and chopped garlic until well blended.
  3. In a ziploc bag or tupperware (with a lid), add the miso marinade and salmon pieces. Make sure the marinade evenly covers all the salmon fillets and marinate for at least 1 hour (no more than 3).
  4. In a pan over medium/high heat, add bok choy and sautee for 2 minutes. Add sesame oil and sesame seeds and sautee for another 2 minutes. Season with salt and pepper and transfer to a plate. Set aside.
  5. In a separate pan over high heat, add grapeseed oil and salmon fillets and cook on each side for about 3 minutes, or until salmon is almost cooked through – you want to pull the salmon out of the pan a little earlier because it will continue to cook away from the heat.
  6. Serve the miso salmon pieces on top of sesame bok choy.


  • Serving Size:
  • Calories: 495
  • Sugar: 5.8 g
  • Sodium: 278.1 mg
  • Fat: 19.2 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 10 g
  • Fiber: 0.8 g
  • Protein: 70.6 g
  • Cholesterol: 175.9 mg
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