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Honey & Miso-Glazed Salmon

with Stir-Fried Udon Noodles & Bok Choy

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 570 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The sweet and savory glaze for this salmon, made with honey and white miso, is complemented by the citrusy sauce that coats our stir-fried udon noodles and vegetables.


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the honey (kneading the packet before opening), miso paste, half the vinegar, and ¼ cup of water until smooth.

2 Start the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant.

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the bok choy and sesame oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy is slightly wilted.

4 Add the noodles:

Add the noodles (carefully separating with your hands before adding), ponzu sauce, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and heated through. Turn off the heat. Season with salt and pepper to taste.

Add the noodles:
Cook & glaze the salmon:
5 Cook & glaze the salmon:

While the noodles cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a separate large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and add the glaze (careful, as the liquid may spatter); cook, frequently spooning the glaze over the fillets, 2 to 3 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness. Turn off the heat.

6 Serve your dish:

Divide the cooked vegetables and noodles among 4 dishes. Top with the glazed salmon fillets (and any remaining glaze in the pan). Garnish with the sesame seeds. Enjoy!

Serve your dish: