Oven Miso-Ginger Salmon with Crispy Smashed Potatoes + Garlicky Bok Choy

Seattle-coast vibes at home: salmon gets a quick miso-ginger glaze, then roasts in the oven while you make crispy-edged smashed potatoes and garlicky bok choy on the stove. It’s restaurant-level, weeknight-easy, and built around winter WA produce plus that on-sale ginger.

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Ingredients

Wild Caught Sockeye Salmon Fillet (Previously Frozen) (sale) 12–14 oz salmon total (2 pieces) $11.99/lb (salePrice 11.989999771118164)
Organic Ginger Root (sale) 1 (2-inch) piece ginger, peeled and grated (about 1 Tbsp) $3.77/lb (salePrice 3.7699999809265137)
Garlic 2 cloves, minced (about 2 tsp), divided $0.69 each
Fresh Potatoes: Private Selection® Petite Red Gourmet Potatoes (sale) 1 lb petite potatoes (or use russets/yukons) $3.50 (salePrice 3.5)
Bok Choy (sale) ~12 oz bok choy, halved or quartered lengthwise $2.77/lb (salePrice 2.7699999809265137)
Pompeii® Lemon Juice 1 Tbsp (or fresh lemon) $2.99
Pantry: white miso 1 1/2 Tbsp
Pantry: soy sauce 1 Tbsp
Pantry: honey or sugar 1 tsp
Pantry: neutral oil or olive oil 2 1/2 Tbsp, divided
Pantry: butter (optional) 1 Tbsp (for potatoes, optional)
Pantry: sesame oil (optional) 1 tsp (for bok choy)
Pantry: black pepper + salt to taste

Instructions

Prep the oven: heat oven to 450°F. Set a sheet pan in the oven to preheat (helps potatoes crisp).
Boil potatoes: add 1 lb petite potatoes to a pot, cover with cold salted water by 1 inch. Bring to a boil and cook 12–15 minutes until just fork-tender. Drain well.
Smash + roast potatoes: carefully place drained potatoes on the hot sheet pan. Drizzle with 1 1/2 Tbsp oil (and 1 Tbsp butter, optional). Smash each potato to about 1/2-inch thick. Sprinkle with salt and pepper. Roast 20–25 minutes, flipping once, until deeply golden and crisp-edged.
Make miso-ginger glaze: whisk 1 1/2 Tbsp miso + 1 Tbsp soy sauce + 1 tsp honey/sugar + 1 Tbsp grated ginger + 1 tsp minced garlic + 1 Tbsp oil + 1 Tbsp lemon juice.
Roast the salmon (oven): when potatoes have ~10 minutes left, push them to one side of the sheet pan. Add 12–14 oz salmon (2 pieces), skin-side down. Brush generously with the miso-ginger glaze. Roast 8–12 minutes (depending on thickness) until salmon flakes and reaches ~125–130°F for medium.
Cook bok choy (stove): while salmon roasts, heat 1 Tbsp oil in a skillet over medium-high. Add ~12 oz bok choy (halved/quartered) cut-side down; cook 2–3 minutes to brown. Add 1 tsp minced garlic + 2 Tbsp water, cover 2 minutes to steam-tender. Finish with 1 tsp sesame oil (optional) and black pepper; add a tiny splash of soy sauce if needed.
Serve: plate miso-ginger salmon with smashed crispy potatoes and garlicky bok choy. Spoon any extra glaze from the pan over the fish.

Health notes: ~750–950 kcal per serving depending on potato amount and oil. Omega-3 rich protein; bok choy adds lots of vitamins and fiber. To lighten: reduce potatoes to 10 oz total and use less oil/butter.

Drink pairing: Miso and salmon love whites with brightness and a little weight. Local WA pick: Charles Smith “Kung Fu Girl” Riesling (WA) — citrusy, slightly off-dry, great with miso/ginger. Also great: an Oregon/WA Pinot Gris or an unoaked Chardonnay.

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