Lunch · 20 min

Miso Glazed Salmon

Salmon fillet does the heavy lifting here, with white miso rounding it out. A lunch that takes 20 minutes, start to finish. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Salmon fillet
• 1 tbsp White miso
• 1 tsp Maple syrup
• 2 cups Bok choy
• 1 tsp Sesame oil

Steps

1. Position an oven rack 6 inches from the broiler and turn the broiler to high. Line a sheet pan with foil.
2. In a small bowl, whisk 1 tablespoon of white miso with 1 teaspoon of maple syrup until completely smooth — no lumps, or they will burn under the broiler.
3. Pat the 6 oz salmon fillet dry and spread the miso glaze evenly over the top and sides with the back of a spoon.
4. Broil 8 minutes, until the glaze is deeply caramelized with dark edges and the salmon flakes easily with a fork. Miso burns fast, so peek at 6 minutes.
5. While the salmon broils, heat 1 teaspoon of sesame oil in a skillet over medium-high heat.
6. Add 2 cups of bok choy, cut into 2-inch pieces, and sauté 2 to 3 minutes until the leaves wilt and the stems are crisp-tender.
7. Plate the bok choy, set the salmon on top, and spoon any pan juices over. Serve hot.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes