Pan-Seared Salmon with Miso-Sesame Glaze and Stir-Fried Bok Choy

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

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 drafted and published.

Salmon fillets get an umami-packed miso-sesame glaze, served alongside crisp stir-fried bok choy for a quick and flavorful Asian-inspired meal. This Asian Fusion-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 410 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 410 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tsp fresh ginger, grated
2 garlic cloves, minced
1 lb, halved lengthwise baby bok choy
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 stalks green onions, sliced

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 2 minced garlic cloves until smooth to make the glaze.
Step 2: Pat dry 4 salmon fillets with paper towels. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until the skin is crisp.
Step 3: Flip the salmon and brush the tops generously with the miso glaze. Cook for another 3-4 minutes until salmon is opaque and flakes easily.
Step 4: While salmon cooks, heat remaining 1 tbsp vegetable oil in a separate skillet over medium-high heat. Add 1 lb halved baby bok choy and stir-fry for 3-4 minutes until the leaves are wilted and stems tender-crisp.
Step 5: Serve the glazed salmon on plates alongside the bok choy. Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the salmon and vegetables for garnish.