Pan-Seared Salmon with Miso Glaze and Ginger-Sesame Greens

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Salmon fillets glazed with a savory miso and honey mixture, pan-seared to a caramelized finish, served over sautéed ginger-sesame bok choy. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, honey 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

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

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp honey, 1 tbsp soy sauce, and 1 tbsp grated fresh ginger until smooth.
Step 2: Pat dry 4 salmon fillets and brush both sides evenly with the miso glaze. Let marinate for 10 minutes at room temperature.
Step 3: Heat 2 tbsp vegetable oil and 2 tsp sesame oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and browned.
Step 4: Flip the salmon and cook for an additional 3 minutes until salmon is cooked through and glaze is sticky and caramelized. Remove salmon from skillet and keep warm.
Step 5: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and halved 4 baby bok choy heads over medium heat for 3-4 minutes until tender but still vibrant.
Step 6: Serve the salmon fillets atop the ginger-sesame bok choy, garnished with 1 tbsp toasted sesame seeds and 2 sliced green onions.