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Salmon fillet is marinated in teriyaki sauce with garlic, ginger and soy sauce, then baked in the oven with bok choy for an easy one pan dinner. This teriyaki salmon recipe delivers a delicious meal that is both light and flavourful!
If you love this baked teriyaki salmon recipe, check out our Teriyaki Chicken Stir Fry recipe.
With warmer weather upon us, it’s time for our meals to change too. For me that means quick and light dinners. Are you with me?
This Teriyaki Salmon is that to perfection and it will soon become your favourite. It’s easy to make so you won’t need to spend hours in the kitchen. And it’s light and fresh so you will feel fantastic afterwards.
It’s another example how one pan dinners are the answer to all sorts of problems. And with that in mind, meet Salmon Teriyaki and Bok Choy.
Labour intense? Not at all. Quick? Less than 30 minutes!
Teriyaki marinade recipe
This Japanese 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 because first we make a fragrant marinade.
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 This is an affiliate link.garlic and This is an affiliate link.ginger, This is an affiliate link.mirin (an essential part of Japanese cooking) and a bit more of This is an affiliate link.soy sauce.
The result was seriously delicious but I already knew that!
Teriyaki works well in a huge range of recipes. Try it with meatballs, chicken, or beef!
What vegetables go with salmon?
I used baby bok choy as my choice of veg here but you can go with absolutely anything you like. Broccoli, asparagus, squash, you name it!
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 Asian 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 vibrant 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.
Recipe Tips and Notes
- I want this to be a truly easy teriyaki salmon recipe so used a used a sauce made by Kikkoman.. Standard This is an affiliate link.teriyaki sauce will work beautifully, or try one with a little flair like toasted sesame seeds, as I did.
- Or make your own homemade teriyaki sauce! You can find out how with my beef teriyaki.
- Salmon doesn’t take a lot of time to cook, especially after marinading. You can tell that it’s done when it breaks apart under a fork.
- Be sure to This is an affiliate link.brush the salmon filets and vegetables thoroughly and evenly with the leftover marinade. It brings so much flavour to the dish!
Serving suggestions
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?!
There is no starch in this particular recipe, as I wanted to walk on a lighter side, but you can add steamed rice or noodles to make this meal a bit more filling. If you want make the meal a even more exciting, try it with coconut rice!
Salmon Teriyaki noodles are an absolute classic, so it hard to go wrong here. I once served this with a cold soba noodle salad and there were no leftovers!
I also added a sprinkling of chopped green onion and sesame seeds when the salmon and vegetables were ready to be served.
Storage and leftovers
If you are lucky, you just might have some leftovers for lunch the next day! Or the day after that, as leftover teriyaki salmon can be kept for 3-4 days in an This is an affiliate link.airtight container.
It can be tempting to use a microwave to reheat salmon, but you’ll get the best best results by using an oven set to a low heat. I recommend 135C/275F for 15 minutes or until it is hot all the way through. Cover with the salmon with foil and add a splash of water to keep it from drying out.
More delicious salmon recipes
- Chilli Garlic Salmon with Sweet Potatoes and Broccoli
- Baked Salmon in Rose Cream Sauce
- Salmon Cakes with Chive and Garlic Sauce
- Pasta with Smoked Salmon
Salmon Teriyaki with Bok Choy One Pan Dinner
Equipment
- This is an affiliate link.Garlic press
- This is an affiliate link.Pastry brush
Ingredients
- 1/2 cup / 125ml This is an affiliate link.teriyaki sauce, I used Kikkoman sauce with toasted sesame
- 3 tbsp This is an affiliate link.soy sauce
- 1 tbsp This is an affiliate link.mirin
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1½lbs / 750g salmon fillet
- 4 baby bok choy, halved or quartered
- spring onions, for garnish
- sesame seeds, optional
Instructions
- In a small bowl mix the teriyaki sauce, soy sauce, mirin, ginger and garlic. Take 4 tbsp of the marinade from the mix and pour over the salmon, let it marinate for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy and the glaze
- 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 remaining marinade in a small saucepan and bring to a boil until it thickens. 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 the glaze 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband (who has eaten at many resorts and restaurants) said this is the best salmon he has ever had and it it his favorite meal.
Thank you
Thank you so much, Rebecca! So pleased you both enjoyed this Teriyaki Salmon!
If you can’t find baby bok choy can you use regular bok choy?
You absolutely can but I would cut them slightly smaller, Jeanne.
Hi! Can you marinate for more than 30 minutes? Maybe, 5-6 hours?
I wouldn’t recommend marinating fish for longer than an hour, otherwise the flesh begins to disintegrate.
Thank you for the quick response!
Pretty pics!! Maybe it’s my oven but 350*F doesn’t cook it well nor roast the veggies :(. Trying 425 tonight
It could be the oven or maybe your piece of salmon was bigger, Cate. 425F could dry out the bok choy leaves, so I would watch out for that. I always recommend buying a small thermometer for the inside of your oven to monitor that the temperature is accurate. Good luck! 🙂
Which part of the marinade do you boil and reduce? The marinade you set aside or the marinade left in the pan from the salmon? Thank you
The larger portion of the marinade you set aside, Cecily.
In the video it appears that you set aside the smaller bowl of sauce. ??
Hi Laurie, yes that’s the small amount of marinade you need to reserve for brushing over the bok choy as per step 3 in the recipe card.
We have a recipe very close to this, no mirin, but sesame oil. It’s delicious even on pork chops.
Oh I would love to try this on pork chops! Thanks for the suggestion, Jim!
This would be the perfect dish to cook when I’m too tired or too lazy to make dinner! It’s healthy, delicious and quick. Thanks for sharing! 🙂
I agree, Juventia! It’s a perfect lazy night dinner but oh so delicious!
Great blog – stunning pictures! I am definitely going to try this. I may even have a go with a fillet of sea trout as the season has just begun in Scotland, usually get them from The Fish Society but reckon they will be finding their way into the fishmongers from now until September time.
Thanks Jeremy! Sea trout sounds like a great alternative but you might want to reduce cooking time for a thinner/smaller fish. Cheers!
Hi Julie,
Saw your Pin for this recipe and had to come check it out. Your blog is absolutely beautiful and this salmon recipe is spectacular. I’m a big fan of salmon and love to photograph it almost as much as I love to eat it, lol.
I’ll be following! Thanks for a great recipe 🙂
Thanks so much Robyn, what a lovely thing to say! I love salmon as well, it’s so pretty, which makes photographing it such a joy! Thanks for following! 🙂
I have no doubt this tastes totally delicious – that first photo has me enthralled! I love the Kikkoman Teriyaki marinade so easy to throw a meal together with it in the pantry.
By the way now you have the pale skin and Victorian house I expect a full afternoon tea upon arrival!
We loved this salmon teriyaki! You are so right that the Kikkoman sauces are fab. As far as a full afternoon tea upon arrival, you know you don’t need to ask me twice. So many scones and cucumber sandwiches are coming your way.
I burn really fast too. It’s like I’ll never learn!! I bet I’m more pale than you hahaha. This salmon looks soooo good. I love teriyaki flavors and bok choy… and one pan is a bonus!
Hahaha I am not usually a pale person but England gives us no choice!One pan dinners are the best and of course, salmon in almost any flavour rules!