Miso Glazed Salmon with Garlic Bok Choy

This easy prep-ahead weeknight meal has minimal ingredients with maximum flavor.


Cooking salmon doesn’t need to be boring, dry or difficult! Most recipes tell you that salmon can’t marinate for longer than 20 minutes due to the acidity in the marinade, but this miso marinade actually gets better the longer it sits! This means, you can throw the marinade and the salmon into the fridge in the morning and have dinner on the table in less than 30 minutes! I call this an “Omega-Mom” Moment!

This sweet and salty salmon will have the teriyaki flavor profile that your kids crave, but a sophistication that will leave YOU feeling satisfied too!

The main ingredient in the marinade is miso paste. It can be found at any grocery store other than Trader Joes (boooooo). It’s refrigerated and usually hangs out next to the tofu and veggie cheeses. Miso paste has a long shelf life. You can mix it into soups, condiments like mayo, and even toss it with pasta for an amazing umami flavor.

I hope you experiment with it and enjoy this delicious salmon as much as I do!


Miso Glazed Salmon with Garlic Bok Choy

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 2 servings

Prep time: 10 minutes, plus 30 min+ for marinating

Cook time: 20 minutes


For the Salmon:

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup maple syrup

  • 2 garlic cloves, grated

  • 1 tablespoon miso paste

  • 1 teaspoon freshly grated ginger

  • 2, 8-ounce salmon fillets, skin on

  • 2 tablespoons vegetable oil

    For the Boy Choy:

  • 1 pound baby bok choy, rinsed

  • 1 tablespoon vegetable oil

  • 2 garlic cloves minced

  • Scallions for garnish


In a small bowl, whisk together soy sauce, maple syrup, garlic, miso paste and ginger until well combined.

Add salmon to a gallon size ziploc bag and pour the marinade over the top. Refrigerate for at least 30 minutes or overnight.

Preheat oven to 400 degrees.

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.

Make sure to reserve any leftover marinade.

Pour remaining reserved marinade into a large skillet over medium-high heat. Add the bok choy, oil and garlic and saute for about 4 minutes until the bok choy is wilted and cooked through.

Serve salmon over rice,with garlic bok choy and drizzle with reduced sauce. Garnish with sliced scallions.