Half-Glazed Miso Salmon with Sesame Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon glazed halfway with a sweet miso sauce, served alongside quick-sauteed sesame bok choy for a balanced Asian-inspired dish. This japanese-inspired seafood ready in about 22 minutes pairs white miso paste, mirin, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tsp grated fresh ginger, and 2 minced garlic cloves until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Place 4 salmon fillets skin side down and cook for 3 minutes until skin is crisp.
  3. Step 3: Carefully flip salmon fillets and spoon half of the miso glaze (about 2 tbsp per fillet) onto the top side only. Cook for another 3 minutes until salmon is just cooked through and glaze caramelizes slightly.
  4. Step 4: Remove salmon from skillet and set aside. In the same skillet, add 2 tsp sesame oil and 4 halved baby bok choy. Add 1/4 cup water and cover. Steam for 3 minutes until bok choy is tender but still bright green.
  5. Step 5: Uncover and toss bok choy in the skillet until water evaporates and edges start to brown slightly.
  6. Step 6: Serve salmon over sesame bok choy, garnished with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.

Frequently asked questions

How long does Half-Glazed Miso Salmon with Sesame Bok Choy take to make?

Total time is about 22 minutes (10 min prep + 12 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 Half-Glazed Miso Salmon with Sesame 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 white miso paste from drying out.

Can I substitute ingredients in Half-Glazed Miso Salmon with Sesame 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 Half-Glazed Miso Salmon with Sesame 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.

What goes well with Half-Glazed Miso Salmon with Sesame Bok Choy?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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