Whisk miso, honey, tamari, rice vinegar, garlic, and ginger together in a small bowl until smooth.
Pat salmon dry and brush half of the glaze over the fillets. Let sit at room temperature for 10-15 minutes.
Heat oil in a large oven-safe skillet over medium-high heat. Sear bok choy cut-side down for 2 minutes until charred, then remove and set aside.
Preheat the broiler. Place salmon skin-side down in the same skillet (or on a lined sheet pan) and broil for 6-8 minutes, until the glaze caramelizes and the salmon flakes easily.
In the last 2 minutes of broiling, return the bok choy to the pan and brush with the remaining glaze to warm through.
Serve the salmon and bok choy over rice, garnished with sesame seeds and scallion.
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