Pan-Seared Salmon with Miso-Glazed Bok Choy

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Rich salmon fillets pan-seared to a golden crust paired with tender bok choy glazed in a savory miso sauce for a balanced Asian-inspired dish. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, kosher salt, black pepper 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 1 tsp, divided kosher salt
• 1/2 tsp, divided black pepper
• 2 tbsp vegetable oil
• 4 heads, halved lengthwise baby bok choy
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1 tbsp, for garnish toasted sesame seeds
• 2, thinly sliced for garnish green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until the skin is crisp and golden.
2. Step 2: Flip the salmon and cook for another 3-4 minutes until cooked through but still moist inside. Remove salmon from skillet and keep warm.
3. Step 3: In the same skillet, add 4 halved baby bok choy cut-side down. Season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook for 2 minutes until edges begin to brown.
4. Step 4: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 2 tbsp water until smooth. Pour this mixture over the bok choy and reduce heat to medium-low.
5. Step 5: Cover the skillet and cook bok choy for 3-4 minutes until tender and glazed. Drizzle with 1 tsp sesame oil and gently toss.
6. Step 6: Plate the salmon alongside the glazed bok choy and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.