Honey Miso Glazed Salmon with Bok Choy
Salmon fillets brushed with a sticky honey and miso glaze, served over tender bok choy. A fast, high-protein stovetop dinner with a sweet-savory finish.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Reducing
- Savory
- Quick
- Asian
- Stovetop
- Oven
Instructions
-
Pat the salmon dry with paper towel and season both sides with 0.25 tsp salt and 0.25 tsp black pepper. In a small bowl, whisk together 1 tbsp miso paste, 1 tsp honey, and 2 tbsp water until smooth.
~3 min
Salting ahead seasons the flesh and draws out surface moisture, helping the skin crisp instead of steam.
Pat the salmon very dry before cooking; surface moisture steams the fish instead of letting it brown.
-
Heat 1 tbsp oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down and cook undisturbed for 4 minutes, until the skin is crisp and the flesh is opaque about two-thirds up the side.
~4 min
Skin-side down contact with a hot pan renders fat and creates a crisp, browned crust while protecting the flesh.
Searing Pat food dry and wait for the pan to shimmer before adding it; don't move it until it releases easily, or you'll tear the crust.
-
While step 2 cooks
While the salmon cooks, cut the bok choy in half lengthwise and rinse well.
~2 min
-
Flip the salmon and cook for 2 minutes more, until the internal temperature reaches 63°C (145°F) at the thickest point. Transfer to a plate.
~2 min
Carryover heat continues cooking the salmon after it leaves the pan, so pulling it at 63°C prevents overcooking.
-
Add the bok choy cut-side down to the same skillet and cook for 3 minutes, until the stems are tender and the leaves wilt. Push to one side, pour the miso-honey mixture into the pan, and let it bubble for 1 minute until glossy and slightly thickened.
~4 min
Cut-side down searing caramelizes the bok choy, while bubbling the glaze reduces water so it thickens and clings.
If the glaze thickens too much in the pan, stir in a teaspoon of water off the heat to loosen it.
Searing Pat food dry and wait for the pan to shimmer before adding it; don't move it until it releases easily, or you'll tear the crust.
Reducing Simmer the glaze until it coats the back of a spoon; if it thickens too far, loosen with a splash of water off the heat.
-
Return the salmon to the pan and spoon the glaze over the top. Serve immediately with the bok choy.
~1 min