Pan-Fried Salmon with Miso Glaze and Bok Choy
Tender pan-fried salmon fillets glazed with a savory miso sauce, served alongside sautéed bok choy for a balanced Asian-inspired meal. This japanese-inspired seafood ready in about 25 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 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.
Ingredients
- 2 pieces (6 oz each), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 heads, halved lengthwise baby bok choy
- 2 cloves, minced garlic cloves
- 1 tsp, grated fresh ginger
- 1 tsp, toasted, for garnish sesame seeds
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 make the miso glaze.
- Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Pat 2 salmon fillets (6 oz each) dry and place skin-side down in the skillet. Cook for 4-5 minutes until skin is crisp.
- Step 3: Flip the salmon and brush the top with half of the miso glaze. Cook an additional 3-4 minutes until salmon is just cooked through and glaze is caramelized.
- Step 4: Remove salmon from skillet and keep warm. In the same skillet, add 1 tbsp sesame oil and sauté 3 halved baby bok choy heads with 2 minced garlic cloves and 1 tsp grated fresh ginger for 3-4 minutes until tender but still crisp.
- Step 5: Serve salmon over bok choy, brushed with remaining miso glaze and sprinkled with 1 tsp toasted sesame seeds.
Frequently asked questions
How long does Pan-Fried Salmon with Miso Glaze and Bok Choy take to make?
Total time is about 25 minutes (10 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 Salmon with Miso Glaze and 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 Salmon with Miso Glaze and 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 Salmon with Miso Glaze and 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 Pan-Fried Salmon with Miso Glaze and 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.
