Miso Butter Roasted Salmon
Roasted salmon glazed with white miso butter, served with baby bok choy and jasmine rice. This easy weeknight sheet-pan dinner is savory, glossy, and fast.
- jasmine rice
- miso
- Pescatarian
- salmon
- Salmon 2026
- sheet pan
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
baby bok choy, halved lengthwise · 1 Pound
Organic Baby Bok Choy
100%
Details
salmon fillets · 4 Each
Kroger® Fresh Farm Raised Atlantic Salmon Fillet
75%
Details
microwaveable cooked jasmine rice · 2 Count
Kroger® 90 Second Jasmine Rice Pouch
67%
Details
scallions, thinly sliced · 2 Each
Green Onions
33%
Details
white miso paste · 3 Tablespoon
Norita® White Miso Soy Bean Paste
13%
Details
toasted sesame seeds · 1 Tablespoon
Sun Luck® Toasted Sesame Seeds
Sale
10%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
low-sodium soy sauce · 1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
Details
rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
Sale
4%
Details
honey · 2 Teaspoon
Smart Way™ Honey
2%
Details
canola oil · 1 Tablespoon
Kroger® Pure Canola Oil
2%
Details
black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
Sale
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- salmon fillets-4 each
- white miso paste-3 tablespoons
- unsalted butter-3 tablespoons
- low-sodium soy sauce-1 tablespoon
- rice vinegar-1 tablespoon
- canola oil-1 tablespoon
- toasted sesame seeds-1 tablespoon
- baby bok choy-1 lb
- honey-2 teaspoons
- scallions-2 each
- black pepper-1/4 teaspoon
- microwaveable cooked jasmine rice-2 pouch
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Halve the baby bok choy lengthwise, thinly slice the scallions, and pat the salmon fillets dry.
Keep raw salmon separate from ready-to-eat scallions, and wash hands, the cutting board, and utensils after contact with raw salmon.
Keep fingers tucked and the knife blade angled away while cutting the bok choy and scallions.
In a small bowl, microwave the butter 5 to 10 seconds until easily mashable, then mix in the white miso paste, soy sauce, honey, and rice vinegar until smooth.
Toss the bok choy on the sheet pan with canola oil and black pepper, spread it cut side down, and roast for 5 minutes.
Use oven mitts when moving the hot sheet pan in and out of the oven.
Push the bok choy to the sides of the pan, place the salmon in the center, and spread the miso butter glaze over the tops. Roast until the glaze is glossy, the bok choy is tender, and the salmon reaches 145°F in the thickest part, about 8 to 10 minutes.
Cook salmon to 145°F in the thickest part using a clean instant-read thermometer.
Use oven mitts and keep hands clear of steam when handling the hot sheet pan.
While the salmon roasts, heat the microwaveable cooked jasmine rice according to package directions. Serve the salmon and bok choy over the rice, then top with scallions and toasted sesame seeds.
Open hot rice pouches away from your face to avoid steam burns.
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