Miso Honey Glazed Salmon

Ingredients

• 2 tablespoons White Miso (organic, smooth)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 1 tablespoon Wildflower Honey (light, floral flavor)
• 2 tablespoons Low Sodium Soy Sauce (or tamari for gluten‑free)
• 2 pieces Garlic Cloves (whole, unpeeled)
• 2 tablespoons Unsalted Butter (cold, cut into small pieces (1 tbsp for glaze, 1 tbsp for bok choy))
• 1 cup Jasmine Rice (rinsed)
• 1.25 cups Water (for cooking rice)
• 2 heads Baby Bok Choy (halved lengthwise; if unavailable, use regular bok choy quartered)
• 1 teaspoon Kosher Salt (for blanching water and seasoning salmon)
• 1 tablespoon Neutral Oil (e.g., canola or grapeseed, high smoke point)
• 1 stalk Green Onion (thinly sliced for garnish)

Instructions

1. Prepare the Miso Glaze

   In a medium saucepan combine white miso, mirin, wildflower honey, low‑sodium soy sauce, and whole garlic cloves. Whisk over medium heat until the miso dissolves, then simmer until the sauce reduces slightly.

   Time: PT10M

2. Finish the Glaze

   When the sauce has reduced, remove from heat and whisk in the cold butter pieces until fully emulsified, creating a glossy glaze.

   Time: PT2M

3. Cook Jasmine Rice

   Rinse the jasmine rice until water runs clear. Combine rice and water in a saucepan, bring to a rolling boil, add a pinch of salt, then cover and simmer on low for 12 minutes. Remove from heat and let sit covered for 3 minutes.

   Time: PT15M

   Temperature: 100°C

4. Blanch Baby Bok Choy

   Bring a pot of water to a rolling boil, season generously with salt, add the halved bok choy and blanch for 45 seconds. Transfer to a bowl, toss with 1 tablespoon butter and a splash of the blanching liquid to coat.

   Time: PT5M

   Temperature: 100°C

5. Season the Salmon

   Pat both sides of the salmon fillets dry with paper towels. Sprinkle kosher salt evenly on both sides just before cooking.

   Time: PT3M

6. Sear the Salmon

   Heat the cast‑iron skillet over medium‑high for 2–3 minutes, then add neutral oil. Place salmon skin‑side down, listening for a sizzle. Cook 4–5 minutes until the skin is 80‑90% done, then flip and cook the flesh side for about 1 minute.

   Time: PT8M

   Temperature: 375°F

7. Glaze the Salmon

   Turn the heat down to low to avoid burning, then spoon the prepared miso glaze over the salmon, letting it coat the flesh and skin. Cook an additional 2 minutes.

   Time: PT2M

8. Plate the Dish

   Spoon jasmine rice onto each plate, place the glazed salmon on top, arrange blanched bok choy around the fish, drizzle any remaining glaze, and garnish with sliced green onion.

   Time: PT3M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of White Miso: Red Miso (will be stronger)
• Instead of Mirin: Sake with a pinch of sugar
• Instead of Wildflower Honey: Maple syrup
• Instead of Low Sodium Soy Sauce: Coconut aminos
• Instead of Garlic Cloves: Garlic paste (½ tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Jasmine Rice: Basmati rice
• Instead of Baby Bok Choy: Napa cabbage (thinly sliced)
• Instead of Kosher Salt: Sea salt
• Instead of Neutral Oil: Avocado oil
• Instead of Green Onion: Chives

Equipment Needed

• Medium Saucepan
• Whisk
• Cast Iron Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Mixing Bowl

Critical Steps — Do Not Skip

• Pat salmon completely dry before seasoning.
• Sear salmon skin‑side first on a hot pan for a crisp crust.
• Reduce heat before adding the miso glaze to prevent burning.
• Blanch bok choy only 45 seconds to retain crunch and color.

Chef Tips from the Video

• Add cold butter at the end of the glaze to create a silky, glossy finish.
• Use a paper towel to remove excess moisture from the salmon – the drier, the crispier the skin.
• A splash of fresh lemon juice over the plated dish brightens the umami flavor.
• For extra aroma, grate a tiny amount of fresh ginger into the glaze.

Troubleshooting

Storage

Refrigerator: Store leftover salmon, rice, and bok choy in airtight containers for up to 2 days. Keep glaze separate to maintain skin crispness.

Freezer: Freeze cooked salmon (without glaze) in a single layer, then bag; use within 1 month. Reheat gently and add fresh glaze before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the miso glaze up to step 2 and refrigerate; gently re‑warm before using.
• Cook jasmine rice a few hours ahead and keep covered; re‑steam before serving.
• Blanched bok choy can be stored in the fridge for up to 1 day; re‑toss with butter before plating.

Frequently Asked Questions