Miso-Glazed Salmon with Sesame Sautéed Bok Choy
Pan-seared salmon brushed with a savory miso glaze, paired with tender bok choy sautéed in toasted sesame oil for an umami-rich Asian-inspired dinner. This japanese-inspired seafood ready in about 30 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 450 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.
Ingredients
- 2 pieces (6 oz each) salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey
- 2 tbsp, divided sesame oil
- 3 heads, halved lengthwise baby bok choy
- 2 cloves, minced garlic cloves
- 1 tbsp toasted sesame seeds
- 2 stalks, sliced thin green onions
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey until smooth to create the miso glaze.
- Step 2: Pat dry 2 salmon fillets and brush the miso glaze evenly over the top surfaces. Let marinate for 10 minutes at room temperature.
- Step 3: Heat 1 tbsp sesame oil in a nonstick skillet over medium-high heat. Place salmon fillets glaze-side down and cook for 4 minutes until caramelized and golden.
- Step 4: Carefully flip the salmon and cook for an additional 3-4 minutes until cooked through (internal temperature 145°F). Remove salmon and keep warm.
- Step 5: In the same skillet, add remaining 1 tbsp sesame oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 6: Add 3 halved baby bok choy and stir-fry for 4-5 minutes until leaves are wilted and stems tender-crisp.
- Step 7: Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the bok choy. Serve salmon on plates alongside the sautéed bok choy.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame Sautéed Bok Choy 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 Sesame Sautéed 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 Sesame Sautéed 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 Sesame Sautéed 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 Sesame Sautéed 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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