Pan-Seared Salmon with Ginger-Miso Glaze and Sautéed Bok Choy
Salmon fillets pan-seared to a crisp golden finish, glazed with a savory ginger-miso sauce, and served alongside tender sautéed bok choy. This japanese-inspired seafood (gluten free, high protein) ready in about 25 minutes pairs 6 oz each, skin on salmon fillets, white miso paste, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 4 pieces, 6 oz each, skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp, finely grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 3 cups, chopped bok choy
- 3 cloves, thinly sliced garlic
- 1 tsp sesame oil
- 2 stalks, sliced for garnish green onions
- 1 tsp, for garnish black sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp finely grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar until smooth and well combined.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and place skin side down in the skillet. Cook for 5-6 minutes until skin is crisp and golden.
- Step 3: Flip salmon carefully and brush the top with half of the ginger-miso glaze. Cook an additional 3-4 minutes until salmon is cooked through but still moist.
- Step 4: Remove salmon from skillet and set aside. In the same skillet, add 1 tsp sesame oil and sauté 3 cups chopped bok choy with 3 cloves thinly sliced garlic over medium heat for 3-4 minutes until leaves are wilted and stems are tender.
- Step 5: Plate the salmon over the sautéed bok choy, drizzle remaining ginger-miso glaze on top, and garnish with 2 sliced green onions and 1 tsp black sesame seeds. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Ginger-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 Ginger-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 Ginger-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 Ginger-Miso Glaze and Sautéed 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.
Is Pan-Seared Salmon with Ginger-Miso Glaze and Sautéed Bok Choy gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
