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Easy Sheet Pan Teriyaki Salmon with Baby Bok Choy

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A quick and flavorful dish featuring tender salmon and baby bok choy, all cooked on one sheet pan in under 30 minutes.

Ingredients

Scale
  • 24 oz wild caught salmon (either whole or cut into 6 oz filets)
  • 4–6 baby bok choy, sliced lengthwise
  • 1/2 cup low sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tbsp fresh peeled and grated ginger (about a 1 1/2-inch nub)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp honey
  • 1/4 cup cold water
  • 1 tbsp cornstarch
  • 1–2 teaspoons olive oil
  • Rice or quinoa for serving
  • Sesame seeds and scallions for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour or brush about 1/4 of the sauce over the salmon and let it marinate in the fridge for 20 minutes, if time allows.
  3. Slice the baby bok choy lengthwise and toss with olive oil on a sheet pan.
  4. Nestle the marinated salmon in the middle of the bok choy in an even layer.
  5. Slide the sheet pan into the preheated oven and bake for 18-22 minutes.
  6. While the salmon and bok choy are baking, heat the remaining sauce in a saucepan. Once boiling, reduce the heat and whisk in honey. Mix cornstarch with cold water in a separate bowl and add to the sauce, whisking until thickened.
  7. Remove the bok choy once tender, and broil the salmon for 1-2 minutes for a crispy finish.
  8. Arrange the bok choy around the salmon, drizzle with teriyaki sauce, and garnish with sesame seeds and scallions.
  9. Serve the salmon and bok choy over rice or quinoa with extra sauce on the side.

Notes

Let salmon come to room temperature before cooking for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/sheet-pan-teriyaki-salmon-baby-bok-choy/

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