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

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savor pan-seared salmon fillets glazed with a savory miso-ginger sauce, served alongside tender sesame sautéed bok choy. This Japanese-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 420 cal/serving

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Ingredients

4 (6 oz each), skin on salmon fillets
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp honey
1 tbsp grated fresh ginger
2 minced garlic cloves
2 tbsp, divided sesame oil
4 heads, halved lengthwise baby bok choy
1 tbsp, for garnish toasted sesame seeds
2 sliced, for garnish green onions
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves until smooth to create the glaze.
Step 2: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Pat dry 4 (6 oz) salmon fillets and season with 1/2 tsp black pepper.
Step 3: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes until the skin is crispy. Flip and cook for another 2 minutes.
Step 4: Brush the miso-ginger glaze generously over the salmon fillets and cook for an additional 1-2 minutes until the glaze is slightly caramelized.
Step 5: Remove salmon and keep warm. In the same skillet, add remaining 1 tbsp sesame oil and 4 halved baby bok choy, cut side down. Sauté for 3-4 minutes until tender and lightly browned.
Step 6: Serve salmon over bok choy, garnished with 1 tbsp toasted sesame seeds and 2 sliced green onions.