This Sheet Pan Miso Glazed Salmon with Bok Choy can be on the table in about 20 minutes, which is perfect for those busy weeknights!
Sheet pan dinners are a favorite in our house. Mainly because they are super easy and have very little cleanup. Woohoo!
Because who likes doing tons of dishes after a long work day, am I right?
Awhile back I had ordered some Miso Paste off of Amazon. I though I was just getting a small package of it, but instead received a huge bag of it… oops!
I’ve been trying to incorporate it into more recipes. So today I did a little experiment with it on Salmon.
I created a glaze with it along with Coconut Oil, Sesame Oil, Tamari, Honey, and Rice Vinegar to put over the Salmon.
I Used half of the glaze to marinate the Salmon with and saved the other half to put over the Baby Bok Choy before cooking.
You’ll need to marinate the Salmon in the fridge 30 minutes to 1 hour.
Then cover your sheet pan with parchment paper so the glaze doesn’t stick to the pan (this makes cleanup even easier!)
Slice up some Baby Bok Choy in half lengthwise and place around the Salmon on the sheet pan. Then drizzle the rest of that yummy glaze over the Bok Choy.
Bake at 425 degrees for 15-20 minutes or until Salmon is cooked all the way through.
After it’s all baked I like to sprinkle some Black Sesame Seeds over everything for a nice presentation. But hey, it’s totally optional!
More Sheet Pan Recipes
- Greek Sheet Pan Salmon Dinner
- Baked Rosemary Salmon in Foil
- Sheet Pan Chicken Fajitas
- Lemon Thyme Salmon with Zucchini
- Sheet Pan Lemon Garlic Salmon with Broccoli
- Garlic Lemon Salmon with Brussels
- Sheet Pan Buffalo Chicken Nachos
- Asian Baked Salmon in Foil
- Sheet Pan Honey and Ginger Glazed Salmon
- Baked Parmesan Crusted Salmon
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Sheet Pan Miso Glazed Salmon with Bok Choy
Ingredients
- 1 1/2 lb Salmon
- 4 Baby Bok Choy cut in half lengthwise
- 1/4 cup Red Miso Paste
- 1 Tbs Coconut Oil
- 1 Tbs Sesame Oil
- 1 Tbs Tamari or gluten free soy sauce
- 1 Tbs Honey
- 1 Tbs Rice Vinegar
- Sesame Seeds for garnish
Instructions
- Place Salmon in a shallow dish
- Mix together Miso Paste, Coconut Oil, Sesame Oil, Tamari, Honey, and Rice Vinegar in a small bowl
- Spread half of the marinade over the Salmon, reserve the other half for later
- Let Salmon marinate in the fridge for at least 30 minutes or up to 1 hour
- Preheat oven to 425 degrees
- Cover a large sheet pan with parchment paper or tin foil
- Place Salmon in the middle of the pan
- Place Bok Choy halves around the Salmon
- Drizzle remaining marinade over the Bok Choy
- Bake 15-20 minutes or until Salmon is cooked all the way through
- Sprinkle Sesame Seeds over everything and serve
- Enjoy!
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