Black Sesame and Miso Glazed Salmon with Bok Choy
A Japanese-inspired dish featuring richly glazed salmon and crisp bok choy, infused with umami depth from black sesame and miso. This japanese-inspired new year (gluten-free) ready in about 15 minutes pairs (6 oz each) salmon fillets, toasted black sesame seeds, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp, toasted black sesame seeds
- 2 tbsp miso paste
- 1/4 cup mirin
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 bunch, cut into 2-inch pieces bok choy
- 1 thumb, grated ginger
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk together miso paste, mirin, soy sauce, honey, and 1 tbsp water. Set aside. In a separate bowl, mix black sesame seeds with 1 tbsp vegetable oil and a pinch of salt.
- Step 2: Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil, then place salmon fillets skin-side down. Cook for 4-5 minutes until skin is crispy. Flip and cook for 3-4 minutes until just cooked through. Transfer to a plate and tent with foil.
- Step 3: In the same skillet, add bok choy, ginger, and remaining 1 tbsp vegetable oil. Sauté for 4-5 minutes until tender-crisp. Add the miso glaze and stir to coat. Return salmon to the skillet and cook for 2-3 minutes until glaze thickens and adheres to the fish. Garnish with black sesame seeds and serve immediately.
Frequently asked questions
How long does Black Sesame and Miso Glazed Salmon with Bok Choy take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Sesame and Miso Glazed Salmon with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Black Sesame and Miso Glazed Salmon with Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Sesame and Miso Glazed Salmon with Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Black Sesame and Miso Glazed Salmon with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
