Pan-Roasted Salmon with Miso Glaze and Sautéed Bok Choy

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

Salmon fillets roasted to a glossy finish with a sweet-savory miso glaze, served alongside tender sautéed bok choy for a balanced Asian-inspired meal. 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.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth.
  2. Step 2: Pat dry 2 salmon fillets (6 oz each, skin on) and brush both sides generously with the miso glaze. Let marinate at room temperature for 10 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5 minutes until skin is crisp and browned.
  4. Step 4: Flip the salmon and cook for another 3 minutes until the fish flakes easily with a fork and the glaze is caramelized.
  5. Step 5: Remove salmon from the pan and keep warm. In the same skillet, add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant.
  6. Step 6: Add 3 halved baby bok choy heads, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 4-5 minutes until bok choy is tender but still bright green.
  7. Step 7: Drizzle 1 tsp sesame oil over the bok choy, toss to coat, then serve alongside the miso-glazed salmon.

Frequently asked questions

How long does Pan-Roasted Salmon with Miso Glaze and 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 Pan-Roasted Salmon with Miso Glaze and 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 Pan-Roasted Salmon with Miso Glaze and 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 Pan-Roasted Salmon with Miso Glaze and 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.

Is Pan-Roasted Salmon with Miso Glaze and Sautéed 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.

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