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 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 ( optional)
- ¼ cup soy sauce or use GF Braggs Liquid Amino Acids (don’t use Tamari-too salty)
- 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 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, or Furikake, 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
This was so easy and soooo delicious – weekday effort with weekend results. I used low sodium soya sauce and 2 Tbsp seasoned rice wine vinegar. We’ll be having this again soon – thanks Sylvia!
★★★★★
Very tasty and quick (49 minutes total). Too salty!
Next time use low sodium soy and half the amount. Fish was done after 6 min. Don’t raise temp. Everything stuck to alum foil on pan. Spray w oil next time.
Yikes!!!! Super salty. I had to rincé the bak choy under running water to make it edible. Otherwise good. So many people over salt
★★★★