Pan-Seared Salmon with Honey-Miso Glaze and Bok Choy
Tender salmon fillets glazed with a sweet and savory honey-miso sauce, served with quickly sautéed bok choy for a vibrant Asian-inspired dinner. This asian-inspired seafood ready in about 22 minutes pairs (6 oz each) salmon fillets, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 1 lb baby bok choy, halved
- 1 tsp sesame seeds
- 2 stalks green onions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp grated ginger until smooth to create the glaze.
- Step 2: Pat dry 4 salmon fillets (6 oz each), season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4-5 minutes until edges are crispy.
- Step 4: Flip salmon and brush each fillet generously with the honey-miso glaze. Cook an additional 3 minutes until salmon is cooked through and glaze is caramelized.
- Step 5: Remove salmon and set aside. In the same skillet, add halved 1 lb baby bok choy and sauté for 3-4 minutes until tender but still bright green.
- Step 6: Serve salmon atop bok choy, sprinkle with 1 tsp sesame seeds and 2 sliced green onions for garnish.
Frequently asked questions
How long does Pan-Seared Salmon with Honey-Miso Glaze and Bok Choy take to make?
Total time is about 22 minutes (10 min prep + 12 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 Honey-Miso Glaze and 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Honey-Miso Glaze and 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 Honey-Miso Glaze and 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 Salmon with Honey-Miso Glaze and Bok Choy?
Asian 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.
What others are saying
- ★★★★★
Cooked this for my wife's birthday dinner and it was a huge hit!
- ★★★★★
The salmon was perfectly seared and the honey-miso glaze was a perfect balance of sweet and savory.
- ★★★★☆
My family couldn't get enough of the honey-miso glaze on the salmon; even my picky eater loved it.
