Pan-Seared Salmon with Citrus-Miso Glaze and Sautéed Bok Choy

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

Salmon fillets pan-seared to crisp skin perfection, brushed with a bright citrus-miso glaze, served over tender sautéed bok choy. This japanese-inspired seafood ready in about 25 minutes pairs (5 oz each) salmon fillets with skin, white miso paste, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 10 min Cook: 15 min Serves 2 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp white miso paste, 2 tbsp fresh orange juice, 1 tsp honey, and 1 tsp soy sauce until smooth. Set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season 2 salmon fillets (5 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Place skin-side down in the hot pan and cook undisturbed for 5-6 minutes until skin is crisp.
  3. Step 3: Flip the salmon and brush the flesh side with half of the miso glaze. Cook for an additional 2-3 minutes until salmon reaches medium doneness and glaze is slightly caramelized. Remove salmon and keep warm.
  4. Step 4: Add 2 tsp sesame oil to the same skillet, then add 2 minced garlic cloves and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 2 halved heads of bok choy to the skillet, cut side down, and cook for 3-4 minutes until tender but still vibrant green. Season with a pinch of salt.
  6. Step 6: Serve the glazed salmon atop the sautéed bok choy, drizzling remaining miso glaze over the top.

Frequently asked questions

How long does Pan-Seared Salmon with Citrus-Miso Glaze and Sautéed 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-Seared Salmon with Citrus-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-Seared Salmon with Citrus-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-Seared Salmon with Citrus-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.

What goes well with Pan-Seared Salmon with Citrus-Miso Glaze and Sautéed 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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