Miso-Glazed Salmon with Bok Choy
Salmon brushed with a savory-sweet miso, ginger and sesame glaze and broiled until caramelized at the edges, with baby bok choy charred on the same pan. Dinner in about 20 minutes.
Nutrition per serving
1 fillet + bok choy- Net carbs
- 3.5g
- Calories
- 431kcal
- Protein
- 38g
- Fat
- 28g
- Total carbs
- 8.2 g
- Fiber
- 1.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Miso cod: Inspired by the famous restaurant miso black cod (sablefish); regular cod or halibut is leaner, milder and much easier to find.
- Cod is lean, so spread the glaze a little more thickly. Broil 8–12 minutes, until opaque in the center and 145°F (63°C).
Miso chicken thighs: Boneless chicken thighs take the salty-sweet glaze beautifully and char in spots under the broiler.
- Spread half the glaze over the thighs and broil 6 inches (15 cm) from the heat 6–7 minutes. Turn, spread with the rest of the glaze and broil 6–8 minutes more, until charred in spots and 165°F (74°C). Add the bok choy for the last 6–8 minutes.
- Salmon
- Miso glaze
- Bok choy
- Nice to have (optional)
- Salmon
- Miso glaze
- Bok choy
- Nice to have (optional)
- Salmon
- Miso glaze
- Bok choy
- Nice to have (optional)
Estimated cost $20.54 for 4 servings ($5.14 each) · how we estimate
Instructions
-
Position a rack about 6 inches (15 cm) below the broiler and heat it to high. Line a sheet pan with foil and lightly oil it.
-
Whisk the miso, allulose, rice vinegar, tamari, sesame oil, ginger and garlic into a smooth, spreadable glaze.
-
Toss the bok choy with the oil and salt and arrange it cut-side up around the edges of the pan. Set the salmon in the center, skin-side down, and spread the glaze thickly over the tops of the fillets.
-
Broil 8–10 minutes, until the glaze is bubbling and caramelized in spots and the salmon reads 145°F (63°C) in the thickest part. If the glaze darkens before the fish is done, cover it loosely with foil. Move the bok choy to a plate as soon as the leaves are charred and the stems crisp-tender.
-
Scatter with green onions and sesame seeds and serve with cauliflower rice.
Tips for success
-
White (shiro) miso is mild and slightly sweet. Red miso is saltier and stronger, so use a little less. - Miso and allulose both brown fast under the broiler. Stay close for the last few minutes.
- For deeper flavor, marinate the salmon in the glaze up to 1 hour in the fridge; much longer and the salt starts to firm the fish.
Nice to have, not needed
- Foil saves scrubbing burnt glaze off the pan — skip parchment, which can scorch under the broiler.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Rewarm covered at 275°F (135°C) for 10–15 minutes, or flake it cold over a salad.
Prep tip: Mix a double batch of the glaze; it keeps about a week in the fridge and is also good on chicken thighs and eggplant.
Refrigerate up to 3 days. Eat cold, flaked over greens, or rewarm gently at 275°F (135°C) for 10–15 minutes.
Variations
2 variations, each with its own ingredients and macrosMiso cod
ProteinInspired by the famous restaurant miso black cod (sablefish); regular cod or halibut is leaner, milder and much easier to find.
- salmon fillets (6 oz / 170 g each) → thick cod or halibut loins (6 oz / 170 g each)
3.5 g net · 217 kcal · 33 g protein · 6.5 g fat · ≈$4.57 per serving (same net carbs as the original)
Miso chicken thighs
ProteinBoneless chicken thighs take the salty-sweet glaze beautifully and char in spots under the broiler.
- salmon fillets (6 oz / 170 g each) → boneless skinless chicken thighs
3.5 g net · 283 kcal · 37 g protein · 12 g fat · ≈$2.50 per serving (same net carbs as the original)
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