Sweet maple and savory miso create a glossy, umami-rich glaze that caramelizes on the salmon for a slightly sticky, flavorful crust.
The flesh stays tender and flaky beneath the glaze while the skin crisps when seared properly.
Quickly sautéed bok choy adds bright, crunchy greens with a toasted sesame finish to balance the richness.
Serve warm with steamed rice or noodles for a weeknight dinner or an elegant, simple main for guests.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on
- 2 tbsp white miso paste
- 3 tbsp pure maple syrup
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil (vegetable or canola) for searing
- 10–12 oz baby bok choy, halved lengthwise if large
- 1 tbsp sesame seeds, toasted
- 2 scallions, thinly sliced
- Salt and black pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Whisk the glaze: In a small bowl combine miso, maple syrup, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth. Reserve about 1 tbsp for the bok choy and set the rest aside.
- Prepare the salmon: Pat fillets dry and season lightly with salt and pepper on both sides. Brush a thin layer of the glaze over the top of each fillet.
- Heat the pan: Warm an ovenproof skillet over medium-high heat and add the neutral oil. When the oil shimmers, place the salmon skin-side down and press gently for 10 seconds to keep the skin flat.
- Sear the salmon: Cook skin-side down for 3–4 minutes without moving, until the skin is crisp and golden. Spoon a little extra glaze over the tops while searing if desired.
- Finish in the oven: Transfer the skillet to a 425°F (220°C) oven and roast 4–6 minutes, or until the salmon reaches your preferred doneness (internal temp ~125–130°F for medium). If you don’t have an ovenproof pan, transfer fillets to a baking sheet before roasting.
- Cook the bok choy: While the salmon finishes, heat a separate large skillet over medium-high heat with a teaspoon of oil. Add bok choy cut-side down and sear 1–2 minutes until charred, then toss and cook another 1–2 minutes until tender-crisp. Stir in the reserved tablespoon of glaze and toss to coat.
- Rest and plate: Remove salmon from the oven and let rest 1–2 minutes. Serve each fillet over rice or noodles with a portion of glazed bok choy, sprinkle with toasted sesame seeds and sliced scallions, and spoon any pan juices over the fish.
Tips or Variations
- For extra char, broil the salmon for 1 minute after roasting—watch closely to avoid burning the glaze.
- Swap bok choy for baby spinach or broccolini and finish with a squeeze of lime for brightness.