Japanese · main

Sheet-Pan Miso-Glazed Salmon with Bok Choy

Sheet-Pan Miso-Glazed Salmon with Bok Choy reads umami 7.8, richness 5.6 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Japanese main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.1 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.8 · Richness 5.6 · Salinity 5.4 · Sweetness 5.3 · Funk & Ferment 4.4 · Nutty 4.3 · Floral 3.8 · Allium 3.8 · Sourness 3.1 · Marine & Briny 2.8 · Herbaceous 2.1 · Warm Spice 2.1 · Earthy 1.3 · Bitterness 1.1 · Smoke 0.8 · Heat 0.8

What's in it (14)

• salmon fillets — 680 g
• miso paste — 59 g
• rice wine vinegar — 22 g
• honey — 30 g
• soybean soy sauce — 15 g
• dark sesame oil — 14 g
• ginger — 15 g
• garlic — 6 g
• baby bok choy — 100 g
• vegetable oil — 27 g
• salt — 5 g
• black pepper — 3 g
• ground toasted sesame seeds — 10 g
• scallions — 200 g

Time & effort: about 12 min · effort: involved

Nutrition (per 100 g, engine-estimated): 125.4 kcal, 11.8 g protein, 6.7 g fat, 4.4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil.
2. In a small bowl, whisk together the miso paste, rice vinegar, honey, soy sauce, sesame oil, ginger, and garlic until smooth; set the glaze aside.
3. Toss the bok choy halves with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and a pinch of the pepper, then arrange cut-side up on one side of the sheet pan.
4. Pat the salmon dry, rub with the remaining tablespoon of oil, and season with the remaining salt and pepper; place skin-side down on the empty side of the pan.
5. Brush the tops of the salmon generously with half of the miso glaze.
6. Roast until the bok choy is tender-crisp and the salmon is opaque throughout with a thin knife meeting little resistance, internal temperature 130°F for a moist, just-cooked center, 9-11 minutes.
7. Brush the salmon with the remaining glaze, then switch the oven to broil and cook until the glaze is deeply caramelized and lightly charred at the edges, 1-2 minutes, watching closely so it doesn't burn.
8. Scatter the sesame seeds and scallions over the salmon and bok choy and serve immediately, with steamed rice on the side.

Dishes with a similar flavor shape

• Sesame-Crusted Seared Tuna — Fusion
• Miso Butter Salmon with Rice — Japanese
• Honey Garlic Glazed Salmon — American
• Sesame Ginger Salmon — Japanese
• Salmon Poke Bowl — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.