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30-Minute Sheet Pan Miso Salmon & Bok Choy

Japanese-inspired sheet pan dinner: salmon fillets brushed with a sweet-savory miso glaze roast alongside baby bok choy at 425°F — 30 minutes, about 36g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets (5–6 oz each) skin-on, patted dry
  • 1 lb baby bok choy about 8 heads, trimmed and halved lengthwise
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin or 1 1/2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic minced
  • 2 tablespoons neutral oil (avocado or vegetable) divided
  • 1/2 teaspoon kosher salt divided
  • 3 cups cooked white or brown rice for serving
  • 1 tablespoon toasted sesame seeds
  • 2 green onions thinly sliced

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Parchment paper or foil
  • Small bowl and whisk
  • Instant-read thermometer

Method
 

  1. Position a rack in the center of the oven and preheat to 425°F. Line a rimmed sheet pan with parchment or foil. In a small bowl, whisk the miso, mirin (or honey), soy sauce, ginger, sesame oil, and garlic until smooth.
  2. Toss the bok choy halves with 1 tablespoon of the neutral oil and 1/4 teaspoon of the salt. Arrange them cut-side up around the edges of the sheet pan, leaving the center open.
  3. Roast the bok choy for 8 minutes, until the leaves wilt and the stems start to soften.
  4. Pat the salmon fillets very dry and season with the remaining 1/4 teaspoon salt. Place them skin-side down in the center of the pan and brush thickly with the miso glaze. Drizzle the remaining 1 tablespoon oil over the bok choy. Roast 10–12 minutes, until the salmon is opaque, flakes easily, and reaches 145°F at the thickest part.
  5. Switch the oven to broil and broil 1–2 minutes, until the glaze is bubbly and lightly charred at the edges. Watch closely — miso burns fast.
  6. Spoon rice into bowls, top with a salmon fillet and a generous pile of bok choy. Drizzle with the savory pan juices, then sprinkle with sesame seeds and green onions.

Notes

Food safety: Salmon to 145°F at thickest part. Dairy-free as written. Thaw frozen salmon fully before glazing. Leftovers 3 days refrigerated; freezing not recommended. Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.