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.
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.
Baked Teriyaki Salmon Ingredients
- 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.
How to make Teriyaki Salmon (Baked)
- Place salmon fillets on a large sheet pan lined with parchment paper.
- Cut the baby bok choy in half lengthwise, then into quarters and add to the sheet pan.
- Add a few shiitake mushrooms!
- Make the easy Teriyaki Sauce. Stir the teriyaki ingredients together in a small bowl and drizzle it over everything.
- Add orange zest to the salmon (optional)
- Place it in a preheated oven, and when it comes out 12-15 minutes later, you will have a delicious dinner.
Teriyaki Salmon Oven Variations
- Switch out the veggies! Feel free to use other veggies here-bell pepper, zucchini, asparagus, green beans! If they need more time, take the salmon out when it is done and roast the veggies longer.
- Cut the salmon into bite sized cubes. This will shorten the baking time, but is nice for rice bowls.
- Broil the salmon! If you are looking for the deep caramelization, broil the salmon for a few minutes at the end, taking care not to burn.
How to serve Baked Salmon Teriyaki
Serve the salmon and veggies on their own or over Jasmine rice, Furikake Rice or these other great side dishes pair well too!
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Forbidden Black Rice
- Mashed Sweet Potatoes with Ginger
- Cauliflower Rice!
- Easy Crunchy Asian Slaw
Storing Teriyaki Baked Salmon
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.
More Salmon Recipes you’ll love!
- Miso Salmon Bowls
- Air Fryer Salmon Bites
- Simple Baked Miso Salmon
- Greek Salmon Rice Bowls
- 25+ BEST Salmon Recipes!
- Szechuan Salmon with Scallion Green Beans
Enjoy!
Teriyaki Salmon video
Teriyaki Baked Salmon
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2
- Category: Main
- Method: baked
- Cuisine: Asian
Description
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.
Ingredients
- 8–16 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
- 4 tablespoons low-sodium soy sauce (don’t use Tamari-too salty)
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey, maple syrup, agave, or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 finely minced garlic clove
Instructions
- Pre Heat oven to 350F
- Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
- Whisk 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 optional orange zest, then place the sheet pan in the oven, checking the salmon for doneness after 10 minutes. Timing will depend on the thickness of the salmon. When the internal temp of the salmon reaches 125-130F, broil the top for the last few minutes to give the salmon a little color.
- Divide among two bowls and sprinkle 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.
Nutrition
- 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
This was delicious and so very easy! Will make it again and again!
Delicious! The shitakes make this dish. They soak up the marinade beautifully and the chewy texture is a great complement to the crunchy bok choy and super moist salmon.
Wonderful Karine, thanks for taking the time to review!
Too hot to use the oven so I cut the salmon in bite size chunks, marinated for 20 mins and pan fried. Also subbed coconut aminos for soy. Better than a lot of meals I’ve had in restaurants! Thank you!
Great idea Mina!
We have made this Teriyaki Salmon repeatedly through the years and it’s a family favorite. Sorry it has taken this long for me to rate it! Highly recommend!
Loved this!
This just melts in your mouth. So much flavor but doesn’t overpower the salmon. A delicious recipe!
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!
Oh wow! I love that idea! What a nice thing to do- and happy she enjoyed it!
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.
Great to hear Tory! So happy you all enjoyed.