Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)
  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)
  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water
  • 2 Tablespoons brown sugar
  • 1 Tablespoon honey
  • ½ cup soy sauce
  • ¼ cup mirin
  • 1 Tablespoon miso paste
  • 1 Tablespoon sesame oil
  • 2 Teaspoons chopped garlic
  • The zest of 1 lemon
  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch
  • Miso Mayo:
  • 3 Tablespoons mayo
  • 1 Tablespoon miso paste
  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):
  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.
  • Bring to boil.
  • Reduce to simmer and slowly stir in Slurry.
  • Let simmer approx. 10 minutes or until it reaches your desired thickness.
  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.
  • Refrigerate the remaining Miso Sauce as well.
  • When you are ready to cook, set out 4 large pieces of foil.
  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.
  • Place piece of salmon on top.
  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.
  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).
  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.
  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.
  • Remove and ensure fully cooked and flaky.
  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.
  • Serve immediately and enjoy!