This Teriyaki Salmon with Bok Choy couldn’t be any easier or more delicious! It only takes 15 minutes of hands-on time before baking on a sheet pan in the oven. Serve over rice or on its own. Video. 

Teriyaki salmon with Baby Bok Choy

Love Salmon? We have a huge selection of Salmon Recipes on the blog. This Teriyaki Salmon with Bok Choy is fast, flavorful and tasty, perfect for busy weeknights.  With only 15 minutes of hands-on time before baking in the oven, you can have a healthy sheet-pan 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.

What You’ll Need

  • Salmon: The star of the show, 2 skinless, thick-cut pieces are recommended for their rich taste and robust texture.
  • Baby Bok Choy: 3-4 heads baby bok choy cut into quarters or eighths, providing a crisp and slightly peppery contrast.
  • Shiitake Mushrooms: to bring a meaty, umami-rich dimension to the dish. Or feel free to sub other vegetables like bell peppers, or snow peas.
  • Orange Zest: A hint of citrus can elevate the teriyaki glaze, although it is optional.
  • Low-sodium Soy Sauce: as the savory foundation of the marinade.
  • Rice Vinegar: adding tang and brightness.
  • Sweetener: honey, maple syrup, agave, or brown sugar to balance the robust soy flavors.
  • Sesame Oil: to infuse an aromatic nuttiness.
  • Olive Oil: helps to blend the flavors and ensure even cooking.
  • Fresh Ginger: grated for a warm, spicy kick.
  • Fresh Garlic cloves: to round out the flavor profile with a pungent punch.
  • Optional Garnishes: Toasted sesame seeds, chopped scallions, sriracha, or chili flakes add the perfect finishing touch.
Salmomnand bok choy on a sheet pan.

How to make Teriyaki Salmon with Bok Choy

  1. Place salmon fillets on a large sheet pan lined with parchment paper.
  2. Cut the baby bok choy in half lengthwise, then into quarters and add to the sheet pan.
  3. Add a few shiitake mushrooms!
  4. Make the easy Teriyaki Sauce. Stir the teriyaki ingredients together in a small bowl and drizzle it over everything.
  5. Add orange zest to the salmon (optional)
  6. Place it in a preheated oven, and when it comes out 12-15 minutes later, you will have a delicious dinner.
Teriyaki Salmon with Bok Choy baked on a sheet pan with a teriyaki glaze.

Serving suggestions

Serve the salmon and veggies on their own or over Jasmine rice, Furikake Rice or these other great side dishes pair well too!


The baked salmon will keep up to 3 days in the refrigerator. If making ahead, feel free to marinate the salmon up to 24 hours.

Teriyaki Salmon with Bok Choy- in a bowl with chops ticks.

More Salmon Recipes you’ll love!



 Teriyaki Salmon video

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Sheet-Pan Teriyaki Salmon and Baby bok choy , a delicious healthy dinner that can be made in 25 minutes |

Teriyaki Salmon with Bok Choy

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This Teriyaki Salmon with Bok Choy couldn’t be any easier or more delicious! It only takes 15 minutes of hands-on time before baking on a sheet pan in the oven. Serve over rice or on its own. Video.


Units Scale
  • 816 ounces salmon ( 2 pieces, skinless, thick cuts work best here)
  • 4 baby bok choy cut into quarters or eights – 1/2 inch -3/4 inch thick at the widest point.
  • 4 ounces shiitake mushrooms
  • pinch salt and pepper
  • orange zest (optional)
  • Optional Garnishes: toasted sesame seeds, chopped scallions, sriracha or chili flakes

Teriyaki Marinade


  1. Pre Heat oven to 350F
  2. Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
  3. Whisk marinade ingredients (soy, vinegar, honeysesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  4. Sprinkle the salmon with a pinch of salt and pepper and optional orange zest, then place the sheet pan in the oven, checking the salmon 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 is just tender ( yet green and vibrant and crisp).
  5. Divide among 2 bowls.
  6. 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.


  • Serving Size:
  • Calories: 361
  • Sugar: 22.6 g
  • Sodium: 873.1 mg
  • Fat: 12.6 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 31.8 g
  • Fiber: 3.8 g
  • Protein: 29.7 g
  • Cholesterol: 57.8 mg

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  1. I gathered all the ingredients for the Teriyaki Salmon with Baby Bok Choy and took it to my granddaughter to cook at a later date when I went to keep my great grand son for the day. She said it was delicious! So, now I want to cook it! She sent me a picture and the presentation was lovely!
    She’s a wanna be chef!

    1. Oh wow! I love that idea! What a nice thing to do- and happy she enjoyed it!

  2. This was excellent, it’s the first recipe I have tried from this website and I was a little nervous but it was fantastic and everyone loved it! Thank you so much.


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