Pan-Seared Salmon with Miso-Ginger Glaze and Sesame Bok Choy
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pan-Seared Salmon with Miso-Ginger Glaze and Sesame 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 Sesame Bok Choy?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Salmon with Miso-Ginger Glaze and Sesame 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 Sesame 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.
Is Pan-Seared Salmon with Miso-Ginger Glaze and Sesame Bok Choy gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
