Pan-Fried Miso-Glazed Salmon with Sesame Bok Choy
Salmon fillets glazed with a savory miso sauce, pan-fried to caramelized perfection, served with tender sesame-sautéed bok choy. This japanese-inspired seafood (gluten free) ready in about 30 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 480 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), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 4 heads, halved lengthwise baby bok choy
- 1 tbsp sesame oil
- 2 cloves, thinly sliced garlic cloves
- 1 tsp toasted sesame seeds
- 2 stalks, sliced for garnish 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 brown sugar until smooth.
- Step 2: Pat dry 2 salmon fillets and brush both sides generously with the miso glaze. Let rest for 10 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and edges opaque.
- Step 4: Flip salmon carefully and cook an additional 2-3 minutes until salmon is cooked through and glaze caramelizes. Remove salmon and keep warm.
- Step 5: In the same skillet, add 1 tbsp sesame oil and 2 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 6: Add 4 halved baby bok choy and stir-fry for 3-4 minutes until tender but still bright green.
- Step 7: Sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions over bok choy and serve alongside the miso-glazed salmon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Miso-Glazed Salmon with Sesame 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 Pan-Fried Miso-Glazed Salmon with Sesame 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 Pan-Fried Miso-Glazed Salmon with Sesame 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 Pan-Fried Miso-Glazed Salmon with Sesame 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.
Is Pan-Fried Miso-Glazed Salmon with Sesame Bok Choy 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.
