Orange Miso Salmon in Parchment

Orange Miso Salmon in Parchment
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A quick orange miso glaze is poured over salmon, beets and bok choy before steam cooking in a parchment package.


  • ½ cup freshly squeezed orange juice
  • 1 Tbsp. white miso
  • 1 Tbsp. honey
  • 1 tsp. orange zest
  • ½ tsp. grated ginger
  • ½ tsp. garlic, minced
  • 1 - 2 beets, cooked, peeled and thinly sliced
  • 2 heads baby bok choy, ends trimmed and thinly sliced lengthwise
  • 2 (6 oz.) wild caught salmon filets
  • Salt and pepper
  • 2 large parchment paper rectangles (about 11”x17”)


  1. Heat oven to 375°F. In a small sauce pan combine orange juice, miso, honey, ginger, zest and garlic over medium heat. Cook 3-5 minutes until reduced by about half. Remove from heat to cool slightly.
  2. Place parchment pieces on baking sheet. On each place half beet slices in the center; season with salt and pepper. Top each with half the bok choy and a salmon filet; season with salt and pepper. Pour sauce over salmon.
  3. Fold parchment together forming a seam down the center. Fold edges in tightly to form a packet. Bake 16-18 minutes until fish feel slightly firm to the touch. Carefully open pouches to release steam. Refrigerate leftovers.
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