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

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

A delicate pan-seared salmon fillet topped with a savory miso glaze, paired with tender sautéed baby bok choy for an umami-rich Asian-inspired meal. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 lb baby bok choy, halved lengthwise
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp ginger, grated
1/4 cup water

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to form the glaze.
Step 2: Heat a large non-stick skillet over medium-high heat and add 1 tbsp sesame oil. Place 4 salmon fillets skin-side down and cook for 4-5 minutes until the skin crisps and edges turn opaque.
Step 3: Flip the salmon fillets and brush generously with half of the miso glaze. Cook an additional 3 minutes or until salmon is cooked through and glaze is caramelized. Remove salmon and keep warm.
Step 4: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
Step 5: Add 1 lb halved baby bok choy and 1/4 cup water. Cover and steam for 3-4 minutes until bok choy is tender but still bright green.
Step 6: Drizzle remaining miso glaze over bok choy and toss gently to coat. Serve salmon atop bok choy immediately.