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Teriyaki-Glazed Salmon and Bok Choy Bake

Tender salmon fillets and baby bok choy are coated in a homemade teriyaki sauce, infused with ginger and garlic, then baked to perfection in a one-pan dinner feast.
3
27 min
TOTAL TIME
295
CALORIES
$7.61
PER SERVING
Teriyaki-Glazed Salmon and Bok Choy Bake
Ingredients
9 INGREDIENTS
4 SERVINGS
Teriyaki Sauce
1/2 cup teriyaki sauce
Soy Sauce
3 tbsp soy sauce
Garlic
2 cloves garlic
minced
Spring Onions
1/4 cup spring onions
thinly sliced
Salmon Fillet
1 1/2 lbs salmon fillet
Mirin
1 tbsp mirin
Sesame Seeds
1 tbsp sesame seeds
Baby Bok Choy
4 whole baby bok choy
halved lengthwise
Fresh Ginger
1 tbsp fresh ginger
grated
Directions
6 STEPS
5 min
PREP TIME
22 min
COOK TIME
27 min
TOTAL TIME
1
In a small bowl, mix the teriyaki sauce, soy sauce, mirin, ginger, and garlic. Pour all but 4 tbsp of the marinade over salmon and let it marinate for 30 minutes in the refrigerator. Reserve the remaining marinade for the bok choy.
2
Preheat the oven to 350°F.
3
Remove the salmon from the marinade and place it on a baking sheet with the halved baby bok choy. Brush the reserved marinade on the bok choy and bake everything for 20 minutes.
4
In a small saucepan, bring the remaining marinade to a boil.
5
Remove the salmon and bok choy from the oven and place the bok choy on a serving plate. Set the oven to broil and move the oven rack closer to the heating element. Broil the salmon for 1-2 minutes until the top is caramelized. Watch closely to prevent burning.
6
Take the salmon out of the oven and brush additional marinade over the salmon and bok choy. Sprinkle with sliced spring onions and sesame seeds. Serve immediately with rice, noodles, or on its own for a low carb dinner option.
Health Info
Macros
12g
CARBS
8g
FAT
39g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
FISH
WHEAT
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Frequently Asked Questions
What ingredients do I need to make Teriyaki Salmon?
Do I need to marinate the salmon before cooking?
What is the best way to cook Teriyaki Salmon?
Can I grill Teriyaki Salmon instead of pan-frying it?
Can I use other types of fish instead of salmon?
How can I thicken the Teriyaki sauce?
What is the best way to store leftover Teriyaki Salmon?
Can I make Teriyaki Salmon in advance?