Miso-Honey Glazed Salmon
with Sesame Rice and Sautéed Veggies- Salmon
- Soy
- Sulphites
- Wheat
- Sesame
- Milk
A sweet and savoury pair seldom disappoints! We're coating salmon with a winning miso and honey combo, before roasting it to create a beautifully-caramelized finish. Sautéed veggies provide gorgeous colour, while sesame rice rounds out the plate!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tsp
Garlic Salt
1 tbsp
Honey
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Sesame Seeds
(Contains: Sesame)
¾ cup
Basmati Rice
113 g
Shanghai Bok Choy
2 unit
Green Onion
160 g
Sweet Bell Pepper
1 unit
Miso Broth Concentrate
(Contains: Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together rice, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.Combine honey, miso concentrate, half the soy sauce and 1 tsp oil (dbl for 4 ppl) in a small bowl.
Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.Arrange salmon on a parchment-lined baking sheet, skin-side down.Roast in the top of the oven until partly cooked through, 4-5 min.Carefully remove the baking sheet from the oven. Spread half the miso mixture over tops of salmon.Continue roasting until salmon is cooked through, 4-5 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add peppers. Cook, stirring occasionally, until softened slightly, 1-2 min.Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add half the green onions, remaining garlic salt, remaining soy sauce, remaining miso mixture and 2 tbsp water (3 tbsp for 4 ppl). Season with salt and pepper, to taste. Cook, stirring often, until fragrant and veggies are tender, 30 sec-1 min.
Add half the sesame seeds, remaining green onions and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts.Carefully remove and discard salmon skin, if desired.Divide sesame rice between plates. Top with veggies, then salmon. Sprinkle remaining sesame seeds over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The miso-honey glaze delivers a mild, sweet-savoury flavour that most reviewers enjoyed, though some found the overall dish a bit bland and wished the glaze had a stronger miso presence. A few suggested adding ginger or a touch more soy sauce to boost depth.
- Ease of prep: Most reviewers found the recipe straightforward and quick to pull together; some noted the salmon took a few minutes longer to cook through than the instructions suggested.
- Suggestions: If the glaze runs off the salmon during roasting, try applying it more thickly or consider a brief marinade beforehand to help the flavour adhere. Skipping the added water in the veggie step, or reducing it, can help keep the sauce from becoming too thin and watery. Toasting the sesame seeds makes a noticeable difference to the overall flavour — don't skip that step.
- Leftovers: A few reviewers mentioned the dish held up well the next day, making it a solid option for next-day lunches.
- Portions: Many reviewers felt the vegetable quantity was too small relative to the rice — adding a second bok choy or an extra pepper helps balance the plate nicely.
