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Quick Honey Miso Glazed Salmon Recipe with Sesame Bok Choy and Jasmine Rice

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A fast and flavorful dinner featuring sticky-sweet honey miso glazed salmon, sautéed sesame bok choy, and fluffy jasmine rice. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 oz (170 g) each
  • 2 tablespoons miso paste (white or yellow)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil (toasted)
  • 1 teaspoon fresh grated ginger (optional)
  • 1 clove garlic, minced
  • 2 medium heads bok choy, halved or quartered lengthwise
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame seeds
  • Salt and freshly ground black pepper, to taste
  • 1 cup jasmine rice (uncooked)
  • 1 1/2 cups water
  • Pinch of salt

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
  2. In a medium saucepan, combine rinsed rice, 1 1/2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
  4. In a small bowl, whisk together 2 tablespoons miso paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, grated ginger, and minced garlic until smooth. Add a splash of water if too thick. Set aside.
  5. Heat a non-stick or cast iron skillet over medium heat. Pat salmon fillets dry with paper towels.
  6. Place fillets skin-side down in hot pan and cook for 4-5 minutes until skin is crisp and fish is halfway cooked.
  7. Flip fillets gently, brush top generously with honey miso glaze, and cook for another 3-4 minutes until salmon is cooked through and glaze is caramelized but not burnt.
  8. While salmon cooks, heat 1 tablespoon sesame oil in a separate skillet over medium-high heat.
  9. Add minced garlic and sauté for 30 seconds until fragrant.
  10. Add bok choy cut side down and cook for 3-4 minutes until slightly wilted but still crisp-tender.
  11. Sprinkle with toasted sesame seeds, salt, and pepper. Toss gently and remove from heat.
  12. Plate jasmine rice, arrange glazed salmon on or beside rice, and pile sesame bok choy alongside.
  13. Drizzle any remaining glaze from the pan over salmon and serve immediately.

Notes

Keep heat moderate when cooking salmon with glaze to avoid burning. Pat salmon dry before cooking for crisp skin. Do not overcook bok choy to maintain crunch and vibrant color. Double the glaze and store in fridge for up to a week for quick use. Substitute tamari for gluten-free option. Can swap salmon with trout or cod, bok choy with spinach or kale, and jasmine rice with cauliflower rice for low-carb.

Nutrition

Keywords: honey miso glazed salmon, sesame bok choy, jasmine rice, quick dinner, easy salmon recipe, weeknight meal, healthy salmon recipe

Find it online: https://tablemira.com/quick-honey-miso-glazed-salmon-recipe-with-sesame-bok-choy-and-jasmine-rice/