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!
PrintTeriyaki Salmon with Baby Bok Choy and Shiitakes
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!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main
- Method: baked
- Cuisine: Asian
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
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Rachel says
January 21, 2017 at 12:56 amYUM! 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.
Sylvia Fountaine says
January 23, 2017 at 7:26 amOh Good! Glad you enjoyed! Thanks for sharing Rachel!
Stephanie says
January 28, 2017 at 7:21 pmThanks 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!
Betty says
February 25, 2017 at 4:12 pmSuperb! Thanks for sharing
Noelene says
April 13, 2017 at 3:15 amPerfect 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
Sylvia Fountaine says
April 13, 2017 at 7:09 amGlad you enjoyed! Yes tamari is more intense so you could cut back. Thanks for sharing Noelene! Have a wonderful day!!
Noelene says
April 13, 2017 at 3:27 pmMe again.
How do you think this would go with chicken. Thinking nice easy Easter dinner with the family
Sylvia Fountaine says
April 14, 2017 at 5:13 amHi 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.
Noelene says
April 19, 2017 at 1:00 amHello 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 ?
Sylvia Fountaine says
April 20, 2017 at 6:36 amSuch a great way to adapt this to your situation! Appreciate you sharing!!
Sylvia Fountaine says
April 20, 2017 at 6:36 amSuch a great way to adapt this to your situation! Appreciate you sharing!!
Valerie says
June 19, 2017 at 11:34 amHi Sylvia,
I’m making this tonight, what could I substitute for the Mirin? Thanks!
Sylvia Fountaine says
June 20, 2017 at 8:23 amHi 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?
Carrie says
July 7, 2017 at 10:21 pmThis was fast, easy, and delicious! The orange zest really added something special. Thank you for posting such a great recipe.
★★★★★
Carrie says
July 7, 2017 at 10:26 pmThis was fast, easy, and delicious! So glad I included the orange zest – it really adds something special. Thank you for such a great recipe.
★★★★★
Sylvia Fountaine says
July 8, 2017 at 6:53 amThank you Carrie! Appreciate the feedback!
Lynn D. says
January 15, 2018 at 10:34 amThis 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.
Kathy says
March 3, 2018 at 3:04 amIt 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.
Monique says
July 25, 2018 at 9:12 amAnother 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.
★★★★★
Sylvia Fountaine says
July 25, 2018 at 1:22 pmAhaha Monique! Great to hear.;) Glad you are liking them…all the best to you!
Yudith says
August 12, 2018 at 4:03 pmDelicious
★★★★★
Lullabel says
September 11, 2018 at 2:28 amMade this for dinner last night…….scrumptious!
★★★★★
Trisha says
October 30, 2018 at 1:31 amLove 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!
★★★★★
Sylvia Fountaine says
October 30, 2018 at 5:33 amGood to know Trisha and thanks for sharing!
Jerry Goldbaugh says
December 6, 2018 at 5:45 pmI 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.
★★★★★
Cate says
January 9, 2019 at 7:07 pmGreat 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!
Sylvia Fountaine says
January 10, 2019 at 10:07 pmHummmm, 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.
Ginger says
March 17, 2019 at 8:22 amWe 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
★★★★★
Sylvia Fountaine says
March 17, 2019 at 8:55 amSounds like a good combo!
Anonymous says
March 23, 2019 at 10:58 amSuper 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!
★★★★★
Diana says
March 24, 2019 at 9:38 amThis 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!
★★★★★
Sylvia Fountaine says
March 24, 2019 at 4:19 pmOh that makes me sooooo happy. Glad you like it!
Emily Hollingsworth says
May 11, 2019 at 12:03 pmWe 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. 🙂
★★★★★
Sylvia Fountaine says
May 11, 2019 at 5:30 pmSo happy you like it!