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

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Salmon fillets pan-seared to crispy perfection, topped with a sweet-savory miso glaze, served alongside tender sautéed bok choy. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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), skin on salmon fillets
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 4 heads, halved lengthwise baby bok choy
• 3 cloves, thinly sliced garlic cloves
• 1 tsp, grated fresh ginger
• 1 tbsp toasted sesame seeds
• 2 stalks, thinly sliced green onions
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, and 1 tbsp sesame oil until smooth. Set aside.
2. Step 2: Pat dry 4 skin-on salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden.
4. Step 4: Flip the salmon and brush the miso glaze generously over the top of each fillet. Cook an additional 2-3 minutes until salmon is cooked through and glaze is caramelized but not burnt. Remove salmon and keep warm.
5. Step 5: Using the same skillet, add 3 thinly sliced garlic cloves and 1 tsp grated fresh ginger. Sauté for 30 seconds until fragrant.
6. Step 6: Add 4 halved baby bok choy and cook for 4-5 minutes, turning occasionally, until leaves are wilted and stems are tender-crisp.
7. Step 7: Serve the salmon topped with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions alongside the sautéed bok choy.