Miso-Glazed Salmon with Sautéed Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 27 minutes pairs (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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Miso-Glazed Salmon with Sautéed Baby Bok Choy take to make?

Total time is about 27 minutes (15 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 Miso-Glazed Salmon with Sautéed Baby 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 Miso-Glazed Salmon with Sautéed Baby 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 Miso-Glazed Salmon with Sautéed Baby Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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?

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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