Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). While the oven heats, place the halved fingerling potatoes in a pot, cover with cold salted water, bring to a simmer and cook for 6–8 minutes until just fork-tender (not falling apart). Parboiling shortens roast time and ensures a fluffy interior while the oven creates a crisp exterior.

Crisp and roast potatoes: Drain and let the potatoes steam-dry in the colander for 1–2 minutes, then return to the pot and shake to roughen the cut edges (this helps create more surface area for browning). Toss with 1 tbsp olive oil, a pinch of kosher salt and black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once, until golden and crisp. High oven heat and a single layer are key for caramelization.

Make the miso glaze: In a small bowl whisk together the white miso paste, mirin, maple syrup, and ½ tsp warm water to loosen the paste. Taste and adjust—miso should be savory with a bright sweet balance. Whisking with a little warm liquid helps the miso dissolve so it glazes evenly and won’t clump on the fish.

Prep the salmon: Pat the salmon dry thoroughly with paper towels — dry skin crisps far better than wet. Season the flesh lightly with salt and pepper (don’t over-salt because miso and soy will add salt). Place salmon skin-side up and spoon about half the glaze over the flesh; reserve the remainder for finishing. Let rest for 10–12 minutes at room temperature so the glaze adheres and flavors penetrate lightly.

Pan-sear the salmon (skin first): Heat a 10–12 inch heavy skillet (preferably cast-iron) over medium-high heat until shimmering. Add 1 tbsp olive oil and swirl to coat. Place the salmon into the pan skin-side down; you should hear a clear sizzle — that sound indicates immediate Maillard reaction for a crisp skin. Press gently on the fish with a spatula for 10–15 seconds so the skin makes full contact and doesn’t curl.

Render and crisp the skin: Reduce heat slightly after the first 30–45 seconds so the skin renders without burning; cook skin side 5–6 minutes depending on thickness until the skin is deeply golden and releases easily. Leaving the skin undisturbed creates an even crust and prevents tearing.

Flip and glaze: Flip the salmon carefully. Spoon the reserved miso glaze over the top and let the fish cook another 1–2 minutes in the pan. Then transfer the skillet to the hot oven (or continue on the stovetop on medium-low) for 2–4 minutes to finish—this gentle oven finish cooks the fish through evenly and allows the glaze to set without burning. Aim for an internal temperature of 120–125°F (49–52°C) for medium-rare to medium; it will rise a few degrees while resting.

While salmon finishes, make the sesame bok choy: In a separate large skillet, heat the sesame oil over medium heat until shimmering. Add the thinly sliced garlic and sauté 20–30 seconds until fragrant (don't let it brown). Add the bok choy cut-side down and season with a pinch of salt. Add soy sauce and, if needed, 1 tbsp water and cover for 30–45 seconds to steam—this keeps the bright green color and ensures the thick white stems are tender while the leaves stay crisp.

Finish the bok choy and potatoes: Remove the lid and let any remaining liquid evaporate so the bok choy sears slightly. Toss the roasted potatoes with a small sprinkle of flaky salt and half the toasted sesame seeds so they carry a nutty crunch alongside the fish.

Plate and garnish: Place a bed of roasted fingerlings on each plate, arrange the bok choy alongside, and set the miso-glazed salmon on top. Drizzle any pan juices from the salmon sparingly over the fish and potatoes (those are concentrated umami). Scatter the remaining toasted sesame seeds and sliced green onions over the salmon, and finish with a crack of black pepper. Serve immediately.

Rest and temperature note: Let any leftover salmon rest for 1–2 minutes before serving—this brief rest redistributes juices and prevents overcooking while you plate the sides.