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Crispy Skin Pan-Seared Salmon Recipe with Miso Butter and Bok Choy for Easy Dinner

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A quick and easy dinner featuring crispy skin pan-seared salmon topped with savory miso butter and served alongside tender bok choy, delivering a perfect balance of flavors and textures.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 ounces (170 g) each (wild-caught preferred)
  • Sea salt and freshly ground black pepper, for seasoning
  • 1 tablespoon neutral oil with a high smoke point (like grapeseed or avocado oil)
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon white miso paste
  • 1 teaspoon fresh lemon juice
  • 1 small clove garlic, grated (optional)
  • 2 small heads or 1 large bok choy, washed and halved lengthwise
  • 1 teaspoon sesame oil (optional)
  • Salt to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the miso butter: In a small bowl, combine 3 tablespoons softened unsalted butter with 1 tablespoon white miso paste, 1 teaspoon freshly squeezed lemon juice, and the grated garlic clove. Mix thoroughly until smooth and well combined. Set aside.
  2. Pat the salmon fillets dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
  3. Heat 1 tablespoon of neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  4. Place the salmon fillets skin-side down gently into the pan. Press down lightly with a spatula to ensure even contact. Let cook undisturbed for 5 to 7 minutes until the skin is deeply golden and crisp.
  5. Flip the salmon carefully and cook the flesh side for another 1 to 2 minutes until just cooked through but still moist inside. Remove from heat and transfer to a warm plate.
  6. While the salmon cooks, steam or blanch the bok choy in boiling water for 2 minutes until tender-crisp. Drain well.
  7. In the same skillet, add 1 teaspoon sesame oil (optional) and toss in the bok choy with a pinch of salt and red pepper flakes. Sauté for 1 to 2 minutes to coat and warm through, scraping up any browned bits left from the salmon.
  8. Plate the bok choy alongside the salmon and dollop the miso butter on top of the hot salmon fillets so it melts slowly over the crispy skin.

Notes

Pat salmon skin dry before cooking for best crispiness. Use a hot pan and do not move the salmon during the first 5 minutes to allow skin to crisp properly. Miso butter can be made ahead and refrigerated; bring to room temperature before serving. If dairy-free, substitute butter with high-quality coconut oil and use additive-free miso paste. Sesame oil for bok choy is optional but recommended for aroma.

Nutrition

Keywords: salmon, pan-seared salmon, crispy skin salmon, miso butter, bok choy, easy dinner, quick salmon recipe, healthy salmon, gluten-free salmon

Find it online: https://breezybake.com/crispy-skin-pan-seared-salmon-recipe-with-miso-butter-and-bok-choy-for-easy-dinner/