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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Seared salmon fillets glazed with a savory miso-ginger sauce paired with vibrant stir-fried bok choy for a quick, balanced Asian-inspired dinner. This japanese-inspired seafood ready in about 30 minutes pairs skin on, 6 oz each salmon fillets, white miso paste, grated fresh ginger 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 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar until smooth to make the glaze.
  2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place 4 salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the salmon fillets and brush each with 1/2 tbsp of the miso-ginger glaze. Cook for an additional 3-4 minutes until salmon is cooked through and glaze is caramelized. Remove salmon from skillet and keep warm.
  4. Step 4: In the same skillet, add remaining 1 tbsp vegetable oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 4 halved baby bok choy and stir-fry for 4-5 minutes until tender but still bright green. Drizzle with 1 tsp sesame oil and season with 1/2 tsp black pepper, tossing to coat.
  6. Step 6: Serve the glazed salmon fillets over a bed of stir-fried bok choy, spooning any remaining glaze from the pan over the top.

Frequently asked questions

How long does Pan-Seared Salmon with Miso-Ginger Glaze and Stir-Fried Bok Choy take to make?

Total time is about 30 minutes (15 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 Stir-Fried 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 Stir-Fried 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 Stir-Fried 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 Stir-Fried 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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