Pan-Seared Salmon with Miso Glaze and Sesame Bok Choy
Tender pan-seared salmon glazed with a savory-sweet miso sauce, served with lightly sautéed bok choy topped with toasted sesame seeds. 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 450 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey
- 2 tbsp vegetable oil
- 4 heads, halved lengthwise baby bok choy
- 1, thinly sliced garlic clove
- 1 tbsp toasted sesame seeds
- 1 stalk, sliced diagonally green onions
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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, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey until smooth; set aside.
- Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place 2 salmon fillets skin-side down and cook for 5 minutes until the skin is crispy.
- Step 3: Flip salmon fillets and brush the miso glaze generously over the flesh side. Cook an additional 3 minutes until salmon is cooked through and glaze is caramelized. Remove salmon and keep warm.
- Step 4: In another skillet, heat remaining 1 tbsp vegetable oil over medium heat. Add 1 thinly sliced garlic clove and sauté for 30 seconds until fragrant.
- Step 5: Add 4 halved baby bok choy and cook for 4-5 minutes, turning occasionally until the leaves are wilted and stalks are tender-crisp.
- Step 6: Plate salmon on top of bok choy, sprinkle with 1 tbsp toasted sesame seeds and 1 sliced green onion for garnish before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Miso 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 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 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 Glaze and Sesame Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Glaze and Sesame 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.
