Salmon In A Paper Bag With Miso, Bok Choy And Shall

Name: Salmon In A Paper Bag With Miso, Bok Choy And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two skin-on salmon fillet (6-ounce); kosher salt & freshly ground black pepper; 2 tablespoons white miso; 2 tablespoons rice wine vinegar; 1 teaspoon sesame oil; 1 tablespoon minced ginger; 1 tablespoon unsalted butter, softened; 2 shallots, peeled and thinly sliced; 2 bok choy, quartered; toasted sesame seeds, for serving

Servings: persons

1
Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
2
Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
3
Serve immediately, garnished with sesame seeds.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: two skin-on salmon fillet (6-ounce), kosher salt & freshly ground black pepper, 2 tablespoons white miso, 2 tablespoons rice wine vinegar, and more.

Yes, Salmon In A Paper Bag With Miso, Bok Choy And Shallots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon In A Paper Bag With Miso, Bok Choy And Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions