Seared Miso Glazed Salmon with Garlic Bok Choy
Prep time
Cook time
Total time
Get your dose of delicious omega goodness with this flavorful Miso Glazed Salmon. It's easy, quick, and oh-so good for you!
Recipe type: Dinner, Entree, Fish, Seafood
Cuisine: Gluten-Free, Dairy-Free
Serves: 2 servings
  • ¼ cup low-sodium soy sauce
  • ¼ cup maple syrup
  • 2 garlic cloves, grated
  • 1 tablespoon miso paste
  • 1 teaspoon freshly grated ginger
  • 2, 8-ounce salmon fillets, skin removed
  • 2 tablespoons vegetable oil
Bok Choy
  • 1 pound baby bok choy, rinsed
  • 1 tablespoon vegetable oil
  • 2 garlic cloves minced
  • Scallions for garnish
  1. In a small bowl, whisk together soy sauce, maple syrup, garlic, miso paste and ginger until well combined.
  2. Add salmon to a gallon size ziploc bag and pour the marinade over the top. Refrigerate for at least 30 minutes or overnight.
  3. Preheat oven to 400 degrees.
  4. Preheat a large cast-iron or ovenproof skillet over medium-high heat and drizzle with vegetable oil. Sear the salmon skin side down for about 2 minutes. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes and finish by broiling for 2-3 minutes until crispy and golden.
  5. Make sure to reserve any leftover marinade.
  6. Pour remaining reserved marinade into a large skillet over medium-high heat. Add the bok choy, oil and garlic and sauté for about 4 minutes until the bok choy is wilted and cooked through.
  7. Serve salmon over rice,with garlic bok choy and drizzle with reduced sauce. Garnish with sliced scallions.
Recipe by The Eclectic Kitchen - Crystal Cartier at