Sheet-Pan Miso-Glazed Salmon with Baby Bok Choy

Serves 4 · 15 min prep · 16 min cook

Ingredients

• 4 (6 oz each) salmon fillets (skin-on)
• 4 heads, halved lengthwise baby bok choy
• 3 medium, cut into 2-inch sticks carrots
• 3 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2, grated garlic cloves
• 1 tbsp neutral oil
• 1 tbsp sesame seeds
• 3 sliced green onions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lime lime wedges

Instructions

1. 1Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2In a small bowl whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger, and grated garlic until smooth. Set aside half for finishing.
3. 3Pat salmon fillets very dry with paper towels. Place them skin-side down on one side of the sheet pan. Brush the tops and sides generously with half of the miso glaze. Season lightly with salt and pepper.
4. 4Toss carrot sticks and halved bok choy with neutral oil and salt. Arrange the salmon in a single layer, cut sides of bok choy facing up.
5. 5Roast on the middle rack for 12–14 minutes. Salmon is done when it flakes easily and reaches 125–130°F in the thickest part for medium; bok choy should be tender-crisp and lightly charred at the edges.
6. 6Remove pan from oven. Brush salmon with the reserved miso glaze. Switch oven to broil and return pan to the top rack for 1–2 minutes until the glaze bubbles and caramelizes—watch closely so it doesn’t burn.
7. 7Sprinkle everything with sesame seeds and sliced green onions.
8. 8Plate each salmon fillet with a portion of bok choy and carrots. Squeeze fresh lime over the top just before serving. Serve with steamed rice if desired for a fuller bowl.