Marinate the Salmon

In a small bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Coat salmon fillets in the marinade and let sit for at least 30 minutes (or overnight in the fridge if prepping ahead).

Cook the Salmon Choose your favorite method:

Oven Broil: Broil on high for 6–8 minutes on a foil-lined pan until caramelized and cooked through.

Air Fryer: Air fry at 400°F for 8–10 minutes.

Pan-Sear + Bake: Sear skin-side down for 2–3 minutes in a hot pan, then finish in a 400°F oven for 6–8 minutes.

Make the Bok Choy While salmon is cooking: Heat sesame oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Place bok choy cut-side down and sear for 2–3 minutes. Add soy sauce and water. Cover with a lid and steam for 2–3 more minutes, until tender but vibrant.

Assemble & Serve Plate your salmon and bok choy over steamed jasmine rice or brown rice. Drizzle with leftover marinade (if cooked) or sauce from the pan. Garnish with sesame seeds and green onions.