Pan-Seared Miso-Glazed Salmon with Ginger-Sesame Bok Choy

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

A delicate salmon fillet glazed with savory miso, paired with quick-sautéed bok choy infused with ginger and sesame flavors. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs 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 370 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 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
  2. Step 2: Pat dry 4 salmon fillets with skin on, then brush miso glaze over the top of each fillet. Let sit at room temperature for 15 minutes.
  3. Step 3: Heat 1 tbsp vegetable oil in 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 and edges opaque. Carefully flip and cook an additional 2 minutes until glaze is caramelized and salmon is just cooked through. Remove from pan and keep warm.
  4. Step 4: In the same pan, add 2 tsp toasted sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 lb halved baby bok choy, season with a pinch of salt, and sauté for 4 minutes until tender but still bright green.
  6. Step 6: Serve salmon atop the bok choy, garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.

Frequently asked questions

How long does Pan-Seared Miso-Glazed Salmon with Ginger-Sesame 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 Pan-Seared Miso-Glazed Salmon with Ginger-Sesame Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Miso-Glazed Salmon with Ginger-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-Seared Miso-Glazed Salmon with Ginger-Sesame 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 Pan-Seared Miso-Glazed Salmon with Ginger-Sesame 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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