Miso-Glazed Salmon with Sesame-Sautéed Bok Choy

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

Pan-seared salmon fillets brushed with a sweet and savory miso glaze served alongside tender bok choy sautéed with toasted sesame seeds. This japanese-inspired seafood ready in about 35 minutes pairs (6 oz each), skin on 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.

Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth to create the miso glaze.
  2. Step 2: Pat dry 4 salmon fillets and brush the tops generously with half of the miso glaze. Let marinate at room temperature for 15 minutes.
  3. Step 3: Heat a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp. Flip and brush remaining glaze on top, cooking an additional 2-3 minutes until salmon is just cooked through.
  4. Step 4: In another skillet, heat 2 tbsp sesame oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 3 halved baby bok choy to the skillet and cook, stirring occasionally, for 5-6 minutes until tender but still bright green.
  6. Step 6: Sprinkle 1 tbsp toasted sesame seeds over the bok choy and stir to combine. Serve salmon topped with sliced green onions alongside the bok choy.

Frequently asked questions

How long does Miso-Glazed Salmon with Sesame-Sautéed Bok Choy 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-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 white miso paste 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 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 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.

Related recipes