Miso-Glazed Salmon with Sesame Bok Choy Stir Fry
Pan-seared salmon glazed with a savory miso sauce, paired with quick stir-fried bok choy tossed in toasted sesame oil and garlic. This japanese-inspired seafood (gluten free) ready in about 35 minutes pairs tablespoons white miso paste, tablespoons mirin, tablespoon soy sauce 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 fillets (6 oz each), skin on salmon fillets
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 3 cloves, minced garlic cloves
- 1 pound, halved lengthwise baby bok choy
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon, toasted sesame seeds
- 2, thinly sliced for garnish green onions
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon grated fresh ginger until smooth and glossy.
- Step 2: Pat dry 4 salmon fillets and brush the miso glaze evenly over the skin and flesh sides. Let marinate at room temperature for 15 minutes.
- Step 3: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
- Step 4: Flip the salmon and cook for an additional 2-3 minutes until cooked through and the glaze caramelizes. Remove and keep warm.
- Step 5: In the same skillet, add 2 tablespoons sesame oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 6: Add 1 pound halved baby bok choy and stir-fry for 3-4 minutes until the leaves are wilted but stems remain crisp.
- Step 7: Serve the salmon on plates with the sesame bok choy, garnish with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame Bok Choy Stir Fry take to make?
Total time is about 35 minutes (20 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 Sesame Bok Choy Stir Fry?
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 tablespoons white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Sesame Bok Choy Stir Fry?
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 Sesame Bok Choy Stir Fry 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 Miso-Glazed Salmon with Sesame Bok Choy Stir Fry 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.
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