Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms
Pan-seared salmon fillets brushed with a sweet-savory miso glaze, served atop tender baby bok choy and earthy shiitake mushrooms. This japanese-inspired seafood ready in about 30 minutes pairs about 6 oz each salmon fillets, white miso paste, mirin 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 lb, halved lengthwise baby bok choy
- 8 oz, sliced shiitake mushrooms
- 2 tbsp sesame oil
- 3 cloves, minced garlic cloves
- 1 tbsp soy sauce
- 2, thinly sliced for garnish scallions
- to taste black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp brown sugar until smooth to make the glaze.
- Step 2: Pat dry 4 salmon fillets (6 oz each) and brush the tops evenly with the miso glaze. Set aside.
- Step 3: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Place the salmon fillets skin side down and sear for 4-5 minutes until the skin is crisp. Flip and cook an additional 2 minutes, brushing with remaining glaze. Remove salmon from skillet and keep warm.
- Step 4: In the same skillet, add 1 tbsp sesame oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 lb halved baby bok choy and 8 oz sliced shiitake mushrooms, stirring for 5-6 minutes until the bok choy leaves are wilted and stems are tender-crisp.
- Step 5: Stir in 1 tbsp soy sauce and season with black pepper to taste. Serve salmon on a bed of the sautéed vegetables, garnished with 2 thinly sliced scallions.
Frequently asked questions
How long does Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms take to make?
Total time is about 30 minutes (15 min prep + 15 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 Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms?
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 Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms?
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 Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms 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 Miso-Glazed Salmon with Sautéed Baby Bok Choy and Shiitake Mushrooms?
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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