Honey & Miso-Glazed Salmon with Udon Noodles & Bok Choy

Honey & Miso-Glazed Salmon

with Udon Noodles & Bok Choy

30 MIN
4 Servings
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From the Test Kitchen

This Japanese-inspired dish comes together with two delicious sauces. We’re glazing salmon with a savory-sweet duo of white miso and honey, complemented by the citrusy ponzu sauce that coats our stir-fried udon noodles and vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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Prepare the ingredients & make the glaze:
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 end 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.

Start the vegetables:
2 Start the vegetables:

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

Finish the vegetables:
3 Finish the vegetables:

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

Add the noodles:
4 Add the noodles:

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

Cook the fish & serve your dish:
5 Cook the fish & serve your dish:

While the noodles cook, pat the fish 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 the fillets and add the glaze (be careful, as the liquid may splatter). Cook, frequently spooning the glaze over the fillets, 2 to 3 minutes, or until the fish is cooked to your desired degree of doneness and the glaze has reduced in volume by about half. Turn off the heat. Serve the glazed fish fillets (and any remaining glaze from the pan) with the finished vegetables and noodles. Enjoy!

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Get This Recipe Delivered
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 end 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 sliced mushrooms and chopped ginger. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned; season with salt and pepper.

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

Add the chopped bok choy and sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are 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 to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat and season with salt and pepper to taste.

Add the noodles:
Cook the fish & serve your dish:
5 Cook the fish & serve your dish:

While the noodles cook, pat the fish 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 the fillets and add the glaze (be careful, as the liquid may splatter). Cook, frequently spooning the glaze over the fillets, 2 to 3 minutes, or until the fish is cooked to your desired degree of doneness and the glaze has reduced in volume by about half. Turn off the heat. Serve the glazed fish fillets (and any remaining glaze from the pan) with the finished vegetables and noodles. Enjoy!

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