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!
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 25 minutes. Keep it vegan with Tofu if you like and serve it over nutty brown rice, or Kyoto Sweet Potatoes, or simply on its own for a light, low-carb dinner. The homemade teriyaki marinade is simple to whip up and low in sugar.
For more of my favorite Sheet Pan Dinners ….go here!
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?! Let me know what you think.
Enjoy!
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Teriyaki Salmon with Baby Bok Choy and Shiitakes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2
- Category: Main
- Method: baked
- Cuisine: Asian
Description
A quick and easy sheet pan dinner – Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!
Ingredients
- 8 ounces salmon ( 2 thick pieces)
- 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
- 1 teaspoon grated fresh ginger
- Pinch salt and pepper
- Orange zest- optional
- Toasted Sesame seeds
- scallions, sliced thinly
- sriracha or chili flakes
Instructions
- Pre Heat oven to 350F
- Place the salmon, bok choy and optional mushrooms on a parchment lined ( or foil lined) baking sheet.
- Mix marinade ingredients (soy, mirin, sesame oil, honey and ginger) 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. 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).
- Divide among 2 bowls.
- Sprinkle the bowl with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.
Notes
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.
Keywords: teriyaki salmon, teriyaki salmon recipe, baked teriyaki salmon, roasted teriyaki salmon recipe, best teriyaki salmon recipe
The sauce ran all over the sheet for me. Did I go wrong somewhere? Should I thicken it? Not much was left on the fish. Thank you.
Yes, it is a very thin sauce. You could. thick with cornstarch if you like.
This was delicious! I didn’t have honey, so substituted with some syrup. I also didn’t have chilli flakes so sprinkled some fresh chilli on top. The flavours were amazing! To think it’s also a very healthy dish too, yum yummy!
★★★★★
This was delicious! I didn’t have honey, so substituted with some syrup. I also didn’t have chilli flakes so sprinkled some fresh chilli on top. The flavours were amazing! To think it’s also a very healthy dish too, yum yummy!
★★★★★
Recipe delicious but is there any chance you could metric measurements as well? Not everyone lives in Liberia, Burma or the USA and things everywhere else are not sold in ounces, the cookers aren’t marked in Fahrenheit etc. It’s not the end of the world to convert everything but it’s so much easier to have it written down at source. Thanks.
★★★★★
Hi Ted, working on this- it is more technical than it seems.
This teriyaki recipe is a little different from your “homemade one.” Are these versions used differently? Thank you.
Hi yes, they are different. This one is more like a marinade, less sweet and less thick. The other more like a sauce -I think it would fine using the other one if you prefer?
All my girlfriends are asking for this recipe. My husband likes it too. So easy, healthy. Can have it ready to go in the oven before your guests arrive.
★★★★★
Awesome to hear!!! Thanks
Just made this! OMG. Sooo incredibly delicious – do not leave out the orange zest, it takes everything next level😍
★★★★★
Thanks Joanna- Happy you liked it!
Just made this last night along with the kyoto style sweet potatoes and it was delightful! So simple, yet very delicious and satisfying. I am so excited to try out all of your recipes. =)
★★★★★
So happy you liked it!
We love this recipe so much! The baked tofu method with the sauce is to die for and so easy on a weeknight. I love how versatile this is for swapping in whatever veg I have on hand. 🙂
★★★★★
So happy you like it!
This recipe has become my absolute favourite way to prepare tofu and I had no idea roasted baby bok choy was so delicious. This is one recipe where I don’t want to make any substitutions. It’s so perfect!
★★★★★
Oh that makes me sooooo happy. Glad you like it!
Super easy and delightful! I roasted with some frozen stir fry vegies from Costco and they all cooked perfectly together…vegies crisp and salmon moist. As you suggested, perfect with the Kyoto sweet potatoes. So colorful and nourishing!
★★★★★
We made this last weekend & it was so yummy. Do not leave off the orange zest it added such a nice
touch & we used shitake mushrooms that shouldn’t be left off either. We had this with the Japanese Sweet Potatoes…It was the perfect meal! Thanks
★★★★★
Sounds like a good combo!
Great recipe! Love the pictures!
The only issue I’m having is that 350°F didn’t roast either the salmon nor the vegetables well at all so I had to crank up the temp and cook much longer :(. Trying 425 degrees Fahrenheit tonight – fingers crossed!
Hummmm, that is strange! I wonder, did you preheat your oven long enough, or have you checked the temp lately to see if it is calibrated? it would be fine cooking at 400.
I mostly followed this recipe except I didn’t have sesame seeds on hand, I threw in a big garlic clove, and used grapefruit zest since I had no oranges. It was outrageously simple and delicious. A definite keeper.
★★★★★
Love this recipe, quick and easy and perfect for weeknight dinners. I’ve found the boy choy sometimes overcooks in my oven so have found 5-7 minutes on the lower tier of the oven is best. Thanks Sylvia!
★★★★★
Good to know Trisha and thanks for sharing!
Made this for dinner last night…….scrumptious!
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Delicious
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Another fast yet delicious recipe! Having fun trying out different dishes that are a real twist on what we usually do and much faster! I finally got the Chef of the House sold on your recipes. Some New Englander’s can get a little stubborn…
Have a great day, m.
★★★★★
Ahaha Monique! Great to hear.;) Glad you are liking them…all the best to you!
It was very easy and quick to prepare. Followed recipe exactly but no one in family liked. The orange zest is a brilliant addition to recipe. Sorry just not our flavor profile I guess.
This was a big hit with my husband and me. We had had rice for about five days straight, so I served it with mashed potatoes. I simply mashed the russets with some of their cooking water, then poured a little of the teriyaki glaze from the pan on them. Odd, but delicious. Yams would be good too.
This was fast, easy, and delicious! So glad I included the orange zest – it really adds something special. Thank you for such a great recipe.
★★★★★
Thank you Carrie! Appreciate the feedback!
This was fast, easy, and delicious! The orange zest really added something special. Thank you for posting such a great recipe.
★★★★★
Hi Sylvia,
I’m making this tonight, what could I substitute for the Mirin? Thanks!
Hi Valerie, Im so sorry…just seeing this. That’s a tough one, Mirin is a sweet Japanese wine. So maybe a little honey and water?
Hello Sylvia. I used chicken drumstick as I had a crowd to feed. It was lovely And, yes took longer to cook than the salmon. So salmon for two (preferred choice) and chicken for when everyone arrives for dinner.. I was also able to prepare it earlier and join in with the festivities. Thankyou for another family friendly and easy to prepare meal. And healthy as well ?
Such a great way to adapt this to your situation! Appreciate you sharing!!
Such a great way to adapt this to your situation! Appreciate you sharing!!
Perfect meal. Easy to prepare and great fresh and healthy ingredients. And I agree that the orange zest was a must. Might try with half soy next time. I used tamari. Thankyou
Glad you enjoyed! Yes tamari is more intense so you could cut back. Thanks for sharing Noelene! Have a wonderful day!!
Me again.
How do you think this would go with chicken. Thinking nice easy Easter dinner with the family
Hi Noelene! I think it would taste great although the cooking time will increase for the chicken ( vs. salmon) so keep the bok choy separate- it will not need to cook as long as the chicken. Perhaps lower oven to 400F. Hopefully this makes sense. Let me know how it turns out.
Superb! Thanks for sharing
Thanks for the fantastic recipe! Just made this for dinner tonight and it was delicious, quick and easy! I loved the orange zest with it, I couldn’t imagine leaving it out. Thanks again!
YUM! Quick, easy and delicious. Made this for a girls’ lunch today and voted a winner by everyone. Served with a lovely glass of sav blanc and it was perfect. The orange zest is really nice for a change.
Oh Good! Glad you enjoyed! Thanks for sharing Rachel!