Miso-Glazed Salmon with Sautéed Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets brushed with a savory-sweet miso glaze and seared to perfection, served alongside garlicky sautéed baby bok choy for a balanced, umami-rich meal. This Japanese-inspired seafood recipe, ready in about 27 minutes, pairs 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 2, 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: 15 min Cook: 12 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp olive oil
4 heads, halved lengthwise baby bok choy
3 cloves, minced garlic
1 tsp sesame oil
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth. Brush the mixture evenly over 2 salmon fillets (6 oz each) and let marinate for 10 minutes.
Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until edges are crisp and golden. Flip salmon and cook another 3-4 minutes until glaze is caramelized and salmon is cooked through.
Step 3: Meanwhile, heat 1 tbsp olive oil in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 4 halved baby bok choy and 1/2 tsp black pepper. Cook for 4-5 minutes, stirring occasionally, until bok choy is tender but still bright green.
Step 4: Drizzle 1 tsp sesame oil over the bok choy before serving. Plate the miso-glazed salmon alongside the garlic sautéed baby bok choy for a flavorful and balanced meal.