This Salmon Teriyaki is a dreamy summer dinner that is both light and flavourful!
Real summer has come to London and it’s no small thing! London…where dry weather is considered good weather.
Where it drizzles most of the year. Where school emails demand to pack sunscreen for your child or be deemed a neglectful parent on every school trip after March.
Not because it’s sunny but because we are so pasty here, the school doesn’t want to be responsible if your child gets a sunburn!
I spent all day yesterday styling a cookbook shoot outside and although I was all cavalier about not putting sunscreen on, I burned, people!! What has happened to me! I turned into a proper English woman with a pale skin and a beautiful Victorian house!
Did I just mention a beautiful Victorian home?? That’s right, we are moving and the entire family couldn’t be happier because the new house is a dream! What isn’t…packing and boxes everywhere!
So with the sunny weather outside and busy moving schedule who wants to spend hours in the kitchen?! One pan dinners ARE the answer!! Meet Salmon Teriyaki and Bok Choy. Labour intense? Not at all. Quick? 25 minutes max!
This salmon teriyaki with bok choy is a meal for all levels of home cooks. All you need to know is how to mix and pour!
I used Kikkoman Teriyaki Sauce with Toasted Sesame (the black flecks you seen in the photo above) and added just a few more aromatic things like garlic and ginger, mirin (an essential part of Japanese cooking) and a bit more of soy sauce. The result was seriously delicious but I already knew that!
A few weeks ago I got to do a blind tasting of soy sauces and was absolutely blown away by the Kikkoman’s creation!! I had no idea soy sauces are made different.
I thought they just tasted salty but it’s crazy what a side by side tasting will do! Once I learned that Kikkoman sauce is actually brewed over long period of time to get that depth of flavour, it became more obvious why the taste was so much superior to the others! (By the way, this is not a sponsored post! Kikkoman truly impressed me!)
Now let’s talk more about this one pan dinner.
First of all, there is no starch in this one as I wanted to walk on a lighter side but you can add steamed rice or noodles to make it a bit more filling. I once served this with a cold soba noodle salad and there were no leftovers!
Secondly, I used baby bok choy as my choice of veg here but you can go with absolutely anything you like. Something to remember is you want your vegetables to cook within the same amount of time as salmon, which is not very long!
I used 750g/1.5 lbs filet of salmon and it was done within 22 min cooked at 180C/350F. You will have to cut the timing in half if you cook salmon pieces as they cook in a flash like this salmon recipe you all love so much!
With that timing my salmon came out perfectly juicy yet cooked all the way through and bok choy was still slightly crisp and vibrantly green!
If you want your bok choy to be softer, cut it in quarters instead of halves! For other hardier vegetables like squash or potatoes, parboil them and then add to the pan with the same timings.
This salmon teriyaki is off the scale delicious! The best part is, this one pan dinner is quick enough to be your weekday dinner and so luxurious to be the star of a dinner party. Don’t you agree?!
- 1/2 cup/125 ml Teriyaki sauce I used Kikkoman sauce with toasted sesame
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp fresh ginger grated
- 2 cloves of garlic minced
- 1.5 lbs/750 g salmon fillet
- 4 baby bok choy halved or quartered
- spring onions
- sesame seeds optional
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 marinade for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.
Preheat the oven to 350F/180C.
Take the salmon fillet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.
While the salmon and the bok choy are cooking, put the marinade in a small saucepan and bring to a boil. Set aside
Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelised top, watch closely!
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 it's own for a low carb dinner.