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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared to a golden crisp, glazed with a savory-sweet miso-ginger sauce and served with garlicky bok choy. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each) 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 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 1 tbsp rice vinegar, and 2 tsp sesame oil until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat 4 salmon fillets dry and place skin side down in skillet. Cook for 5 minutes until skin is crisp and golden.
  3. Step 3: Flip salmon and brush tops with half of miso-ginger glaze. Cook for 3-4 minutes more until salmon is just cooked through and glaze is slightly caramelized.
  4. Step 4: In a separate large skillet, heat 1 tbsp vegetable oil over medium heat. Add 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 lb halved baby bok choy and 2 sliced green onions. Cook, stirring occasionally, for 4-5 minutes until bok choy is tender but still crisp.
  6. Step 6: Serve salmon topped with remaining miso-ginger glaze and sprinkled with 1 tbsp toasted sesame seeds alongside sautéed bok choy.

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Frequently asked questions

How long does Pan-Seared Salmon with Miso-Ginger 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 Miso-Ginger 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Miso-Ginger 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 Miso-Ginger 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.

What goes well with Pan-Seared Salmon with Miso-Ginger 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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