Pan-Seared Salmon with Miso-Ginger Glaze and Bok Choy Stir Fry

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Salmon fillets glazed with a savory miso and ginger sauce, pan-seared to perfection and paired with quick sautéed bok choy for an Asian-inspired dinner. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 3 tbsp white miso paste
• 1 tbsp, grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 4 heads, halved lengthwise baby bok choy
• 3 cloves, thinly sliced garlic cloves
• 2 tbsp vegetable oil
• 2 stalks, sliced green onions
• 1 tbsp, for garnish toasted sesame seeds
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 tsp sesame oil in a small bowl until smooth.
2. Step 2: Pat dry 4 salmon fillets with skin on. Brush both sides evenly with half of the miso-ginger glaze. Let rest at room temperature for 10 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden.
4. Step 4: Flip the salmon and cook for 2-3 minutes more until cooked through but still moist. Brush the salmon with remaining glaze during the last minute of cooking.
5. Step 5: Remove salmon from skillet and tent with foil to keep warm.
6. Step 6: In the same skillet, add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant.
7. Step 7: Add 4 halved baby bok choy and cook for 3-4 minutes, turning occasionally, until tender but still bright green. Season with 1/2 tsp black pepper.
8. Step 8: Serve the glazed salmon over the sautéed bok choy, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.