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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, & a video. Looking for more?  Check out our 25+ BEST Salmon Recipes and 50+ Easy Dinner Ideas! 

Teriyaki Salmon with Baby Bok Choy- a fast healthy sheet-pan dinner with 15 minutes of hands-on time before baking in the oven -perfect for busy weeknight dinners. #teriyakisalmon #teriyaki #bakedsalmon #roasted salmon #salmon

This Sheet-Pan 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 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.

 Teriyaki Salmon| 60-second video

How to Prep the Sheet-Pan Teriyaki Salmon:

  1. Place salmon fillets on a sheet pan lined with parchment.
  2. Cut the baby bok toy into ¾- ½ inch thin wedges and add to the pan.
  3. Add a few shiitakes
  4. Mix the teriyaki ingredients together in a small bowl and spoon over everything.
  5. Add orange zest to the salmon.

Place in a preheated oven and when it comes out 12-15 minutes later, you will have a delicious dinner.

What to serve with Teriyaki Salmon:


Teriyaki Salmon with Baby Bok Choy- a fast healthy sheet-pan dinner with 15 minutes of hands-on time before baking in the oven -perfect for busy weeknight dinners. #teriyakisalmon #teriyaki #bakedsalmon #roasted salmon #salmon

How easy is that? Let us know how you like this Teriyaki Salmon in the comments below!




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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 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!


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

  • 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


  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

Keywords: teriyaki salmon, teriyaki salmon recipe, baked teriyaki salmon, roasted teriyaki salmon recipe, best teriyaki salmon recipe









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  1. 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.

  2. This teriyaki recipe is a little different from your “homemade one.” Are these versions used differently? Thank you.

    1. 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?

  3. 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.

  4. Just made this! OMG. Sooo incredibly delicious – do not leave out the orange zest, it takes everything next level😍

  5. 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. =)

  6. 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. 🙂

  7. 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!

  8. 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!

  9. 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

  10. 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!

    1. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. This was fast, easy, and delicious! The orange zest really added something special. Thank you for posting such a great recipe.

    1. 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?

  18. 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 ?

  19. 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

    1. Glad you enjoyed! Yes tamari is more intense so you could cut back. Thanks for sharing Noelene! Have a wonderful day!!

      1. Me again.
        How do you think this would go with chicken. Thinking nice easy Easter dinner with the family

        1. 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.

  20. 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!

  21. 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.

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