A delicious, healthy recipe for Teriyaki Salmon with baby boy choy and shiitake mushrooms with only 15 minutes of hands-on time before baking in the oven. Simple and easy! Vegan Adaptable! With a video.
This Sheet-Pan Teriyaki Salmon with Baby Bok Choy is fast, flavorful and tasty, perfect for busy weeknights. With only 10 minutes of hands-on time before baking in the oven, you can have a healthy dinner on the table in under 30 minutes.
Keep it vegan with Tofu if you like and serve it over nutty brown rice, or Kyoto Sweet Potatoes, or simply serve it on its own for a light, low-carb dinner. The homemade teriyaki marinade is simple to whip up and low in sugar.
Sheet Pan Teriyaki Salmon| 60-second video
How to Prep the Sheet-Pan Teriyaki Salmon:
- Place salmon fillets on a sheet pan lined with parchment.
- Cut the baby bok toy into ¾- ½ inch thin wedges and add ot the pan.
- Add a few shiitakes
- Mix the teriyaki ingredients together in a small bowl and spoon over everything.
- Add orange zest to the salmon.
Place in a preheated oven and when it comes out 12-15 minutes later, you will have a delicious dinner.
What to serve with Teriyaki Salmon:
- Short Brown Rice
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Forbidden Black Rice
- Mashed Sweet Potatoes with Ginger
- How to Make Cauliflower Rice!
- Easy Crunchy Asian Slaw
How easy is that? Let us know-how like this Teriyaki Salmon in the comments below.
More recipe you may like:
- Simple Baked Miso Salmon
- Szechuan Salmon with Scallion Green Beans
- Furikake Salmon Bowls
- Simple Baked Salmon with Asparagus and Dill Sauce
- Roasted Pomegranate Salmon
- 8–16 ounces salmon ( 2 pieces, thicker pieces wok best here)
- 4 baby bok choy cut into quarters or eights – ½ inch -¾ inch thick at widest point.
- 4 ounces shiitake mushrooms
- 4 tablespoons low sodium soy sauce (don’t use Tamari-too salty)
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey, maple or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 finely minced garlic clove
- Pinch salt and pepper
- Orange zest- optional
- Toasted Sesame seeds
- scallions, sliced thinly at a diagonal
- sriracha or chili flakes
- Pre Heat oven to 350F
- Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
- Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
- 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. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
- Divide among 2 bowls.
- Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.
If subbing tofu for the salmon, you may want to cook it longer to get it slightly crispy. You could remove the veggies, keeping them warm, and continue cooking the tofu for an additional 20 minutes.
This is nice over brown rice, or go without, for a low-carb dinner. Feel free to sub any other quick cooking veggies- snow peas, asparagus, bell pepper…etc. Thicker cuts of salmon work nicely here.
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