Teriyaki Salmon and Bok Choy

This teriyaki salmon and bok choy may look and taste complex, but all you need is one sheet pan and about 20 minutes and you have a superb weeknight dinner.

Teriyaki Salmon and Bok Choy

Sheet-Pan Teriyaki Salmon and Baby Bok Choy is fast, flavorful and tasty, perfect for busy weeknights. With only 5-10 minutes of hands on time before baking in the oven, you can have a healthy dinner on the table in under 25 minutes. Serve this over nutty brown rice or simply on its own for a light, low-carb dinner. The homemade teriyaki marinade is simple to whip up and low in sugar. I haven’t tested it yet- but I suspect you could substitute tofu for the salmon -baking it on higher heat ( 400F) for double the time. Sprinkle with toasted sesame seeds, chili flakes, and think sliced scallions or chives.

Teriyaki Salmon and Bok ChoyTeriyaki Salmon and Bok Choy

Cut the baby bok toy into ¾- ½ inch thin wedges, for faster cooking. I prefer thicker cuts of salmon.

Add a few shiitakes if you like.

Mix the teriyaki ingredients together in a small bowl and spoon over everything. Add orange zest to the salmon.

Place in a warm oven and when it comes out 12-15 minutes later, you will have a delicious dinner.

How easy is that?!

Teriyaki Salmon and Bok Choy

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Teriyaki Salmon and Bok Choy
Prep Time
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This teriyaki salmon and bok choy may look and taste complex, but all you need is one sheet pan and about 20 minutes and you have a superb weeknight dinner.
Recipe Type: Main
Serves: 2 servings
  • 8 ounces salmon ( thick pieces)
  • 2-4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
  • 4 ounces shiitake mushrooms ( optional)
  • ¼ cup soy sauce or use GF Braggs Liquid Amino Acids
  • ¼ cup Mirin- sweet japanese wine
  • 1 tablespoon sesame oil
  • 1 teaspoon honey ( optional, it's fine without)
  • 1 teaspoon grated fresh ginger Coupons
  • Pinch salt and pepper
  • Orange zest- optional
  • Toasted Sesame seeds
  • scallions, sliced thinly
  • sriracha or chili flakes
  1. Pre Heat oven to 350F
  2. Place the salmon, bok choy and optional mushrooms on a parchment lined ( or foil lined) baking sheet.
  3. Mix marinade ingredients (soy, mirin, sesame oil, honey and ginger) together in a small bowl and
  4. spoon it over the fish and veggies, coating all sides well.
  5. Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. At this point, you could broil the fish and bok choy, giving the bok choy a little toss first - or simply continue baking a few more minutes, until the bok choy is just tender ( yet green and vibrant and crisp).
  6. Divide among 2 bowls.
  7. Sprinkle the bowl with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.
  8. NOTES: This is nice over brown rice, or go without, for a low-car dinner. Feel free to sub any other quick cooking veggies- snow peas, asparagus, bell pepper...etc. Thicker cuts of salmon work nicely here.


Sylvia Fountaine

Sylvia Fountaine

Caterer and chef of Feast Catering Co., my blog Feasting at Home is where I share wholesome, seasonal recipes we cook at home.

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