- Main
- Fish
- Japanese
- Oven
- Stovetop
Ingredients
For the salmon
- 4 pieces
skin-on salmon fillets (about 6 oz each), patted dry
- 3 tbsp
white miso paste
- 2 tbsp
maple syrup
- 1 tbsp
soy sauce
- 2 tsp
rice vinegar
- 1 tbsp
fresh ginger, finely grated
- 1 tsp
toasted sesame oil
For the bok choy
- 1 1/2 lb
baby bok choy, halved lengthwise, rinsed well
- 1 tbsp
neutral oil, such as canola
- 2 cloves
garlic, thinly sliced
- 2 tbsp
water
- 1 tsp
soy sauce
salt, to taste
To serve
- 1 1/2 cups
short-grain or jasmine rice, cooked according to package directions
- 1 tbsp
sesame seeds, toasted
- 2
scallions, thinly sliced
- Dairy-free
- Pescatarian
Contains soy (soy sauce), wheat (soy sauce), fish (skin-on salmon fillets (about 6 oz each)) and sesame (toasted sesame oil, sesame seeds).
Not checked: white miso paste, short-grain or jasmine rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the rice so it is ready when the fish comes out: cook it according to the package directions and keep it covered.
20 min, hands-off
- 1 1/2 cups short-grain or jasmine rice
- Step 2
Heat the oven to 425°F. Line a sheet pan with parchment or foil and lightly oil it.
425°F
- Step 3
In a small bowl, whisk together the miso, maple syrup, soy sauce, rice vinegar, grated ginger and sesame oil until smooth.
5 min
- 3 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tbsp fresh ginger
- 1 tsp toasted sesame oil
- Step 4
Set the salmon skin-side down on the pan, spacing the fillets apart. Brush the tops and sides generously with about two-thirds of the glaze, saving the rest for later. Let the fish sit for 10 minutes while the oven heats.
10 min, hands-off
- 4 pieces skin-on salmon fillets (about 6 oz each)
- Step 5
Bake the salmon for 10 to 14 minutes, until the glaze is darkened and bubbling and the thickest part of the fish flakes easily. Brush with the remaining glaze as soon as it comes out of the oven.
12 min, hands-off · 425°F
- Step 6
While the salmon bakes, heat the neutral oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned. Add the bok choy cut-side down, season with salt, and cook 2 minutes to get a little color.
3 min
- 1 1/2 lb baby bok choy
- 1 tbsp neutral oil, such as canola
- 2 cloves garlic
- salt
- Step 7
Pour in the water and soy sauce, cover the pan, and steam for 2 to 3 minutes, until the stems are crisp-tender and the leaves have wilted. Uncover and let any liquid cook off.
3 min
- 2 tbsp water
- 1 tsp soy sauce
- Step 8
Spoon rice into bowls, top with the bok choy and a salmon fillet, and scatter with sesame seeds and scallions. Spoon over any glaze left on the pan.
- 1 tbsp sesame seeds
- 2 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026