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Sheet Pan Salmon Bok Choy

Section: Satisfying Main Dishes for Every Occasion

This dish pairs tender, flaky salmon fillets with crisp-tender baby bok choy, all roasted together on a single sheet pan for easy cleanup. A savory miso and soy glaze infuses the fish and vegetables with deep umami flavor while the heat of the oven caramelizes the bok choy leaves. Served over a bed of warm brown rice, the juices from the fish and glaze soak into the grains, making every bite rich and satisfying. Perfect for busy weeknights, this meal delivers balanced nutrition, vibrant color, and comforting flavors in just 20 minutes.

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Published By Ioana
Updated on Sat, 02 Aug 2025 13:29:23 GMT
A plate of food with fish, rice, and vegetables. Bookmark
A plate of food with fish, rice, and vegetables. | ioanacooks.com

This savory sheet-pan dinner brings together tender roasted salmon and crisp-tender bok choy glazed in miso with just five main ingredients. It is the kind of easy dinner I turn to when I need something wholesome and fast without compromising flavor or satisfaction.

I first made this after a long day when I needed dinner on the table fast. It was such a hit with my family that it immediately earned a spot in our weekly rotation.

Ingredients

  • Neutral oil: such as canola or avocado oil delivers a high smoke point ideal for roasting
  • White miso paste: adds rich umami flavor and depth to the glaze
  • Reduced-sodium soy sauce: enhances the savoriness while keeping the sodium in check
  • Fresh salmon fillets: should be firm with bright color and a clean scent
  • Kosher salt: brings balance and enhances natural flavors
  • Baby bok choy: offers crunch and sweetness with excellent roasting texture
  • Cooked brown rice: provides a hearty and fiber-rich base that soaks up every bit of sauce

Step-by-Step Instructions

Preheat and Prep the Pan:
Line a large rimmed baking sheet with foil and place it on the center oven rack. Preheat the oven to 425 degrees Fahrenheit so the pan heats up fully before the ingredients go on
Make the Miso Glaze:
In a small bowl whisk together one tablespoon of oil with white miso and soy sauce until it forms a smooth and thick glaze
Arrange and Glaze the Salmon:
Place the salmon fillets skin side down in the center of the hot baking sheet. Brush each fillet with half of the miso glaze making sure to coat the tops thoroughly
Prepare the Bok Choy:
Toss the halved baby bok choy in a large bowl with the remaining tablespoon of oil and kosher salt until evenly coated then arrange them cut side down around the salmon
Start Roasting:
Place the sheet pan in the oven and roast for 8 to 10 minutes until the bok choy stems begin to soften and caramelize slightly on the edges
Finish with More Glaze:
Carefully flip the bok choy halves and brush them with the remaining miso glaze. Return the sheet pan to the oven and cook for another 5 minutes or until the salmon flakes easily with a fork and the bok choy leaves are slightly crisped
Plate and Serve:
Spoon brown rice onto each plate and top with a salmon fillet and a portion of the bok choy. Serve immediately while hot
A plate of food with fish and vegetables. Bookmark
A plate of food with fish and vegetables. | ioanacooks.com

You Must Know

I have always loved how baby bok choy becomes sweet and nutty once roasted. My daughter actually started enjoying green veggies after trying this one

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through and serve with a splash of soy sauce if desired

Ingredient Substitutions

If miso is unavailable try tahini mixed with a splash of lemon and soy sauce for a similar savory coating. You can use broccoli or green beans instead of bok choy depending on what is in season

Serving Suggestions

A dish of cooked salmon, rice and bok choy. Bookmark
A dish of cooked salmon, rice and bok choy. | ioanacooks.com

This dish pairs well with a side of pickled vegetables or a citrusy cucumber salad. For a heartier option add a soft-boiled egg or drizzle with sesame oil before serving

Cultural or Historical Context

Miso paste is a traditional Japanese ingredient made by fermenting soybeans and rice. Its deep savory profile brings complexity to this otherwise simple dish and reflects the minimalism in Japanese home cooking

Frequently Asked Questions About Recipes

→ Can I use another type of fish?

Yes, you can substitute the salmon with trout, cod, or halibut, but adjust the cooking time based on thickness.

→ What can I use instead of bok choy?

Baby spinach, broccoli, or asparagus make great alternatives while still complementing the miso glaze.

→ Is white miso necessary?

White miso offers a mild sweetness, but you can use yellow miso for a deeper flavor or red miso for a stronger taste.

→ Can I prepare this ahead of time?

You can whisk the glaze and prep the vegetables in advance, but roast the fish just before serving for best texture.

→ How do I prevent overcooking the salmon?

Keep an eye on the salmon in the last few minutes of cooking and remove it once it flakes easily with a fork.

→ Can I serve this without rice?

Yes, it pairs well with quinoa, noodles, or even cauliflower rice for a lighter option.

Sheet Pan Salmon Bok Choy

Miso-glazed salmon with bok choy served over warm rice for a simple flavorful dinner.

Time Needed to Prep
10 minutes
Cooking Duration
10 minutes
Overall Time
20 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Asian

Number of Portions: 4 How Many It Serves

Dietary Preferences: Dairy-Free Suitable

Ingredients You'll Need

→ Main

Ingredient 01 2 tablespoons neutral oil, such as canola or avocado, divided
Ingredient 02 2 tablespoons white miso paste
Ingredient 03 1 tablespoon reduced-sodium soy sauce
Ingredient 04 4 salmon fillets (5 ounces each), skin-on
Ingredient 05 1/4 teaspoon kosher salt
Ingredient 06 1 pound baby bok choy, halved lengthwise
Ingredient 07 2 cups hot cooked brown rice

Steps to Follow

Step 01

Line a large rimmed baking sheet with foil and place it on the middle rack. Preheat oven to 425°F.

Step 02

In a small bowl, whisk together 1 tablespoon oil, white miso, and soy sauce until smooth.

Step 03

Place salmon fillets, skin-side down, in the center of the hot baking sheet. Brush fillets with half the miso mixture.

Step 04

In a large bowl, toss bok choy with the remaining tablespoon oil and kosher salt. Arrange around salmon, cut-side down.

Step 05

Roast in preheated oven until bok choy stems begin to soften, about 8 to 10 minutes.

Step 06

Flip bok choy, brush with remaining miso glaze, and continue roasting until salmon flakes easily and bok choy is browned, about 5 minutes more.

Step 07

Divide cooked rice among plates and top with roasted salmon and bok choy.

Extra Tips

  1. Ensure the baking sheet is preheated in the oven before placing the salmon to achieve optimal searing and caramelization.

Tools You'll Need

  • Large rimmed baking sheet
  • Small mixing bowl
  • Basting brush
  • Large mixing bowl
  • Aluminum foil

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains soy
  • Contains fish

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 421
  • Total Fat: 18 grams
  • Carbohydrate Amount: 31 grams
  • Protein Amount: 34 grams