This sheet pan miso yuzu glazed salmon and roasted bok choy comes together in just 30-minutes. It’s a simpler and healthier twist on the popular miso black cod. The sweet and citrusy miso yuzu glaze adds a ton of umami flavors to the salmon. The bok choy is roasted with a simple garlicky sauce.
What is Yuzu?
Yuzu is a small yellow citrus fruit that’s a mix between a tangy lemon and bitter grapefruit. It’s popular in Japanese cooking and you can find yuzu extract at most grocery stores or on Amazon. If you can’t find yuzu extract, you can substitute it with ponzu sauce which contains soy sauce, yuzu, sudachi or lemon. If using ponzu, scale back the soy sauce in the miso yuzu marinade since the ponzu already contains soy sauce.
How to prep the bok choy?
I used Shanghai bok choy for this recipe. Slice off a thin layer of the root end and then cut the bok choy lengthwise. Then submerge the bok choy in water for 5 minutes and swish them around with your hands until all the dirt and grit are rinsed off. Repeat this step to ensure all dirt and grit are rinsed off from the bok choy.
If you can’t find bok choy, you can substitute it with broccoli, cauliflower or any sturdy leafy green.
Sheet Pan Miso Yuzu Glazed Salmon & Bok Choy
Equipment
- 1 large sheet pan
Ingredients
Miso Yuzu Glazed Salmon
- 2 lbs wild king salmon cut into four filets
- 2 tbsp yuzu extract
- 1/4 cup yellow miso
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp grated ginger
- kosher salt + cracked black pepper
- toasted sesame seeds for garnish
- chopped scallions for garnish
Roasted Bok Choy
- 4 Shanghai bok choy cut lengthwise (refer to notes in post above on prep instructions)
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- kosher salt + cracked black pepper
- 1/2 tbsp avocado oil
- chopped scallions for garnish
- black sesame seeds for garnish
Instructions
Miso Yuzu Glazed Salmon
- Preheat oven to 400°F.
- Lightly season the tops of the salmon filets with kosher salt and cracked black pepper.
- In a small bowl, whisk together the miso, yuzu, soy sauce, honey, ginger, rice vinegar and sesame oil. Set aside 1 tablespoon of the marinade.
- Generously brush the tops of the salmon with the miso yuzu sauce and let it marinade for 15-30 minutes.
- Line half the sheet pan with parchment paper and transfer the salmon to the parchment section of the sheet pan. Bake for 12-14 minutes until internal temperature reaches 125°F. Then brush the reserved marinade on the salmon and broil for 1-2 minutes until the tops are slightly charred. You can also use a hand torch in place of broiling.
- Garnish the tops of the salmon with chopped scallions and sesame seeds.
Roasted Bok Choy
- Spray or brush avocado oil on the non-lined section of the sheet pan. Then place the sliced bok choy face side up on the non-lined section of the sheet pan.
- In a small bowl, whisk together the garlic, soy sauce, sesame oil, sugar and rice vinegar.
- Brush the tops of the bok choy with the garlic sauce and make sure to insert the sauce between the leaves. Then season the tops of the bok choy with a pinch of kosher salt and cracked black pepper.
- Place the bok choy along with the salmon in the oven for about 6 minutes. Then flip the bok choy and roast for an additional 6-8 minutes until the stems become tender.
- Plate the salmon and bok choy with a side of rice. Garnish the bok choy with scallions and black sesame seeds. Serve immediately.
