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Sheet Pan Miso Yuzu Glazed Salmon & Bok Choy

5 from 1 vote
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Prep Time:15 minutes
Cook Time:15 minutes
Course: Dinner
Cuisine: Japanese
Keyword: 30 Minute Dinners, Easy Dinners, Easy Recipes
Servings: 4
Author: Bora

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.

Video

@chasingcravings

30-minute sheet pan miso yuzu glazed salmon + roasted bok choy

♬ Cabin Music - Rick James