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

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A delicate salmon fillet glazed with savory miso, paired with quick-sautéed bok choy infused with ginger and sesame flavors. This Japanese seafood recipe, ready in about 35 minutes, pairs salmon fillets, white miso paste, and 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 "Build a week of meals around this recipe" 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

• 4 (6 oz each) salmon fillets, skin on
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 lb baby bok choy, halved lengthwise
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds, toasted
• 2 green onions, sliced thin

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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.