Miso-Glazed Salmon With Brown Rice And Bok Choy
A beautifully balanced weeknight dinner featuring salmon fillets lacquered with a sweet-savory miso glaze, served alongside nutty brown rice and perfectly wilted bok choy. The whole dish comes together in about 40 minutes with minimal cleanup.
For 4 servings
- prep · ~30 min
Cook the brown rice.
1.Bring 3 cups water to a boil in a saucepan.2.Add rinsed brown rice and a pinch of salt.3.Reduce heat to low, cover, and simmer until tender and water is absorbed (25-30 min).4.Remove from heat and let stand covered for 5 minutes. - mix · ~2 min
Whisk the miso glaze.
In a small bowl, combine white miso paste, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth and fully incorporated.
- prep · ~1 min
Season the salmon fillets.
Pat salmon fillets completely dry with paper towels. Brush both sides lightly with avocado oil and season with a pinch each of salt and black pepper.
- grill · ~9 min
Grill the salmon with miso glaze.
1.Heat the grill pan over medium-high heat until hot.2.Place salmon fillets skin-side down and cook 4 minutes.3.Flip the fillets and generously brush the cooked side with miso glaze.4.Cook another 3-4 minutes, then brush the skin side with remaining glaze.5.Cook 1 more minute until glaze is caramelized and salmon is just cooked through.TIPThe glaze will darken and caramelize quickly. Watch carefully to avoid burning. - steam · ~4 min
Steam the bok choy.
Place halved baby bok choy in a steamer basket over simmering water. Cover and steam until bright green and just tender, about 3-4 minutes.
TIPDon't overcook — the bok choy should still have a slight crunch at the stem. - assemble · ~2 min
Assemble the bowls.
1.Divide the cooked brown rice among four bowls.2.Place a glazed salmon fillet on top of the rice in each bowl.3.Arrange steamed bok choy halves alongside.4.Spoon any remaining glaze from the pan over the salmon. - garnish
Garnish with sliced green onions and toasted sesame seeds.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon very dry before oiling — this ensures a crisp, well-browned skin.
- 2Watch the glaze closely during the final minute; the honey can cause it to burn quickly.
- 3Start the brown rice first since it takes the longest; fluff it after resting for a better texture.
- 4If your grill pan isn't non-stick, lightly oil the pan before adding the salmon to prevent sticking.
- 5Steam the bok choy just until the stems turn bright green and tender-crisp for the best bite.
- 6Brush glaze only on the cooked side after the first flip to prevent it from burning on the pan.
- 7Leftover glazed salmon keeps well for up to 2 days in the fridge — reheat gently in a pan.
Adapt it for your goals.
Low-oil
Skip the avocado oil on the salmon and cook the fillets on a parchment-lined baking sheet at 400°F (200°C) for 12-15 minutes, brushing with glaze halfway through. This reduces added fat while keeping the salmon moist.
high proteinHigh-protein
Double the salmon fillets to 200g each and serve with quinoa instead of brown rice for a higher-protein bowl that supports muscle repair and keeps you full longer.
jainJain
Replace garlic and ginger with asafoetida (hing) and a pinch of turmeric, and use maple syrup instead of honey. This keeps the dish Jain-friendly while maintaining the savory-sweet profile.
veganVegan
Substitute the salmon with thick slices of extra-firm tofu or grilled king oyster mushrooms. Marinate them in the miso glaze for 15 minutes before cooking to replicate the umami-rich, caramelized finish.
Why this is on our healthy list.
Rich in Omega-3s
Salmon provides a high-quality source of EPA and DHA omega-3 fatty acids, which support heart and brain health.
High in Plant Fiber
Brown rice and bok choy together deliver a good amount of dietary fiber, promoting healthy digestion and sustained energy.
Good Source of Vitamin K
Bok choy is rich in vitamin K, which plays a key role in blood clotting and bone health.
Low in Saturated Fat
This dish uses avocado oil and sesame oil, both low in saturated fat, making it a heart-friendly meal option.
Frequently asked questions
Yes, but avoid dark red miso which is saltier and stronger in flavor. White miso (shiro miso) is best for a mild, sweet glaze.
