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Miso-Glazed Salmon and Bok Choy

Miso-Glazed Salmon and Bok Choy


  • 1 1/2 pounds salmon fillet, cut into 4 pieces
  • 2 heads baby bok choy, halved lengthwise
  • 1/4 cup oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon miso
  • 1 tablespoon water
  • 1 tablespoon sesame oil
  • Kosher salt
  • 1 red bell pepper, seeded and cut into rings
  • 3 ounces shiitake mushrooms, thinly sliced
  • 4 scallions, thinly sliced
  • 2 tablespoons sesame seeds (optional)


  1. Preheat the oven to 400 degrees . Line a rimmed half sheet pan (about 11 by 17 inches) with foil or parchment. Place the salmon, skin side down, and the bok choy on the pan in a single layer.
  2. In a bowl, whisk together the oyster sauce, vinegar, miso, and water until smooth. Brush the salmon pieces evenly with 2 tablespoons of the mixture. Rub the bok choy with oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms, and scallions in the remaining sauce and place over the salmon.
  3. Transfer pan to the oven for 10 to 12 minutes or until salmon is cooked through. Sprinkle with sesame seeds if desired.

Nutrition Information

Per serving: 317 kcal cal., 15 g fat (2.2 g sat. fat), 9 g carb., 2 g fiber, 36 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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