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

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

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 developed and reviewed.

A quick pan-seared salmon fillet glazed with a savory-sweet miso-sesame sauce served alongside tender sautéed baby bok choy. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, skin on, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) salmon fillets, skin on
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame oil
1 tbsp honey
1 garlic clove, minced
1 tsp fresh ginger, grated
4 heads baby bok choy, halved lengthwise
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 scallions, thinly sliced

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp honey, 1 minced garlic clove, and 1 tsp grated fresh ginger until smooth.
Step 2: Pat dry 4 salmon fillets and brush each generously with half of the miso glaze. Let them marinate at room temperature for 15 minutes.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
Step 4: Flip the salmon and cook an additional 2-3 minutes until the fish is opaque and flakes easily. Remove salmon and keep warm.
Step 5: In the same skillet, add halved 4 baby bok choy heads cut side down. Sauté for 3-4 minutes until tender and lightly charred, stirring occasionally.
Step 6: Toss bok choy with remaining miso glaze and cook for another minute until warmed through.
Step 7: Serve salmon topped with remaining glaze, sprinkled with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.