Miso-Honey Glazed Salmon
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Miso-Honey Glazed Salmon

Miso-Honey Glazed Salmon

with Sesame Rice and Sautéed Veggies

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!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tsp

Garlic Salt

1 tbsp


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


0.13 tsp


1 tsp



Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber4 g
Protein36 g
Cholesterol85 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan


Cook rice

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.

Roast salmon

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.**

Toast sesame seeds

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.

Cook veggies

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.

Finish and serve

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.

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