Pan-Seared Salmon with Miso-Sesame Glaze and Baby Bok Choy
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 ready in about 35 minutes pairs (6 oz each) 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.
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
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.
Frequently asked questions
How long does Pan-Seared Salmon with Miso-Sesame Glaze and Baby Bok Choy take to make?
Total time is about 35 minutes (20 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-Sesame Glaze and Baby Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Miso-Sesame Glaze and Baby 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-Sesame Glaze and Baby Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Sesame Glaze and Baby 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.
