Pan-Seared Salmon with Miso-Ginger Glaze and Baby Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared to a golden crust and glazed with a savory miso-ginger sauce, served alongside tender baby bok choy. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, white miso paste, soy sauce 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. 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 4 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 salmon fillets skin side down and cook for 4-5 minutes until skin is crisp.
  3. Step 3: Flip the fillets and brush the tops generously with the miso-ginger glaze. Cook for another 3-4 minutes until salmon is just cooked through.
  4. Step 4: Remove salmon from skillet, set aside. In the same skillet, add halved 4 baby bok choy and 2 thinly sliced garlic cloves. Sauté for 3-4 minutes until bok choy is tender but still bright green.
  5. Step 5: Plate salmon over bok choy, drizzle with any remaining glaze from the pan, and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.

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Frequently asked questions

How long does Pan-Seared Salmon with Miso-Ginger Glaze and Baby 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 Miso-Ginger Glaze and Baby 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 Miso-Ginger Glaze and Baby 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 Miso-Ginger Glaze and Baby 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 Miso-Ginger Glaze and Baby 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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