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.
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.
How to make Teriyaki Salmon with Bok Choy
- 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.
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!
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Forbidden Black Rice
- Mashed Sweet Potatoes with Ginger
- Cauliflower Rice!
- Easy Crunchy Asian Slaw
storage
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 Salmon with Bok Choy
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
- 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 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).
- 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.
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 is a delicious, easy recipe. I used chicken thighs and crimini mushrooms as that was what I had although I look forward to doing it with salmon. It took about an hour for the chicken in my toaster oven. I added the mushrooms and bok choy in the final fifteen minutes. My Sweetie loved it. Definitely another keeper.
Love that you tried this with chicken!
Delish! I’ve never used bok choy before, so I had to google how to cut it, but the crunch it added to the dish was great. The marinade was fantastic and adding toasted sesame seeds and green onion to the bottom of the bowl made it. Will make again.
Awesome Teresa! Glad you enjoyed it!
Hi, I was going to try this, but saw earlier comments in 2020-2021 said it was too salty…did you adjust the recipe since then? I haven’t seen current comments mentioning the “saltiness” and was trying to determine if I needed to adjust the recipe to reduce the salt content or if you already adjusted it.
Thank you.
Yes I belive I adjusted the salt here. 🙂
My husband and teenage kids both love this recipe!
Oh good! Thanks Stephanie!
This dish is super tasty and easy to make. The furikake is amazing; I can’t wait to sprinkle it on other dishes!
Awesome Karen- glad you enjoyed this!
Really tasty and easy! Why people feel the need to purchase prepared sauces like teriyaki I have no idea. Yours is simple and delicious. I used tofu since my spouse is out of town and after being a vegetarian for 20 years he never wants to eat it again haha. I’ll definitely make it again with fish.
Haha! Glad you snuck it in!
Simple and tasty. I served it for Alpha husband with roasted chat potatoes and he was most satisfied. Thankyou.
Great to hear!
I made this but grilled the salmon. Per Sylvia’s suggestion, I served the salmon with the Kyoto Style Sweet Potatoes and they were delicious!
Great to hear Elizabeth!
The salmon was outstanding, the sauce was also delicious. Ended up cooking on the grill using tinfoil as a cookie sheet. Definitely will be making again!
So happy you enjoyed this Ernie!
Absolute banger of a recipe. Thanks for the note on the tamari, was able to work carefully with it to keep it GF.
Great to hear Chris.
I have never commented about food before but I have to tell you that I cooked the Teriyaki Salmon and it was delicious! Our son and daughter in law ate with us. I had to substitute green beans because I couldn’t find Bok Choy in our grocer. I would loved to have done the recipe as stated but green beans worked very well. I’ve printed several of the salmon recipes and plan to cook them. Thanks for the great recipes.
Glad the green beans worked well here!
This is one I am going to try and like, I’m sure. Baby bok choy and Asian mushrooms are very beneficial to one’s health. I won’t be adding any salt and may cut back a little on the soy sauce due to health concerns. I’ll make this soon since I have all the ingredients. Thanks for the recipe!
Awesome Arlene!
This was a perfect dinner for tonight, and the teriyaki marinade was fantastic. I used fresh bok choy from my garden, plus snow peas from the refrigerator crisper. Absolutely delicious.
Awesome Edith! Love it!
Me, my husband and 2 adult sons love to exchange salmon recipes. I am looking forward to trying this one and passing it along! Thank you for the 25 salmon recipes.
Thanks so much Lisa!
Can’t wait to try this!
Awesome Nancy!
This looks very easy and yummy. I will try this week. Do you think coconut aminos will work in place if the soy sauce?
Yes, they should be fine! Just double check for salt at the end. 🙂
I have read all the recipes and it was really amazing, It’s very easy to cook and it’s very delicious, thanks
Thanks so much!
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
I’ve made this a couple times in the last week -it is that good! Today I am making just the vegetables and serving with my husband’s smoked salmon. Thanks so much for this recipe!
I made this and it was absolutely amazing. Only issue for me was the saltiness of it. Other than that it was a fantastic meal. I used portabella mushrooms because that was all that was available in our little store. Definitely will make it again.
The sauce ran all over the sheet for me. Did I go wrong somewhere? Should I thicken it? Not much was left on the fish. Thank you.
Yes, it is a very thin sauce. You could. thick with cornstarch if you like.
This was delicious! I didn’t have honey, so substituted with some syrup. I also didn’t have chilli flakes so sprinkled some fresh chilli on top. The flavours were amazing! To think it’s also a very healthy dish too, yum yummy!
This was delicious! I didn’t have honey, so substituted with some syrup. I also didn’t have chilli flakes so sprinkled some fresh chilli on top. The flavours were amazing! To think it’s also a very healthy dish too, yum yummy!