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Sheet Pan Teriyaki Salmon with Baby Bok Choy

Published: Jan 8, 2021 · Modified: Apr 25, 2022 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 19 Comments

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A simple, healthy and delicious recipe for Teriyaki Salmon with Baby Bok Choy. A 30 minute, one pan dinner!

You know those weeknights where you have NO idea what to make for dinner and you need something healthy and delicious but also like, fast? I got you. This sheet pan Teriyaki Salmon with Baby Bok Choy takes about 10 minutes of hands on time and less than 30 minutes in the oven.

Serve it with some brown rice, quinoa or on it’s own for a light, low-carb dinner. The simple homemade Teriyaki sauce comes together super fast and is low in sugar. Just a little bit of honey to sweeten it up. Once you try this recipe, you will be making it all the time. This dish is also perfect for meal prep so when I make it, I usually make sure there are leftovers for another lunch or dinner in the next day or two. It’s so delicious and healthy, I’m always thrilled to enjoy it for more than one meal.

Close up of teriyaki glazed salmon with baby bok choy on a sheet pan, garnished with scallions and sesame seeds

How to make Sheet Pan Teriyaki Salmon with Baby Bok Choy

If you have a bit of extra time, I like to let the salmon marinate for 20-30 minutes before I cook it for extra flavor. Need it fast? Just skip that step. I promise that it will be just as delicious.

Preheat the oven. Start by whisking together some minced garlic, grated fresh ginger, soy sauce, rice vinegar and sesame oil. Pour about ¼ of that mixture over the salmon and let that hang out in the fridge for a bit. While that is marinating, prep the baby bok choy. All you have to do to the bok choy is slice it in half right down the middle. That’s it!

Toss the bok choy in a bit of olive oil right on the sheet pan and then nestle the salmon right in the middle. Pop it in 375 degree oven for about 18-22 minutes until the bok choy is tender and the leaves are a little crispy. It should be tender, not mushy. Using tongs, remove the bok choy from the pan and set aside. Turn on the broiler and run the salmon under it for about 2 minutes until it’s cooked through and a little brown on top.

While the salmon and bok choy are in the oven, bring the rest of the sauce to a simmer, adding a bit of honey. I don’t add the honey when I pour some over the salmon before baking because it will burn and stick to your sheet pan. Not fun to clean up. Meanwhile, stir together cold water and cornstarch until it dissolves, then whisk the cornstarch slurry into the simmering teriyaki sauce on the stove. When it coats the back of a spoon, it’s ready to rock. Throw the bok choy back on the sheet pan and drizzle the entire thing with sauce. I serve it right off the pan!

Raw salmon filet and baby bok choy on a sheet pan

What ingredients do I need to make this recipe?

Salmon – I always have wild caught salmon on hand in my freezer for quick and healthy meals. It defrosts and cooks quickly for the perfect healthy protein for any night of the week. I order meat and seafood boxes all the time for the freezer from my favorite online grocery store, Thrive Market. It’s super high quality and delicious. A Thrive Market membership is so worth it for discounted organic staples delivered fast right to your door!

Baby Bok Choy – pak choi or Chinese white cabbage. Bok choy belongs to the cruciferous family of vegetables. It’s tender, delicious and cooks perfectly alongside the salmon on a sheet pan. The bulbs get just tender and the leaves get a little bit crispy and it’s so delicious. Bok choy is packed with fiber, vitamins, minerals, and antioxidants. It’s easy to prepare and makes a tasty addition to soups, stir-fries, and other Asian-influenced dishes. I only use baby bok choy in this recipe because it’s much smaller than full size and cooks in the same amount of time. You can swap in whatever veggies you like, just monitor the cooking time. Green beans, broccoli and peppers would also be great substitutes.

Soy Sauce – Low sodium soy sauce is what I keep in my pantry at all times. This will be the base for the flavorful Teriyaki sauce. You can also use Tamari if you’re gluten free.

Rice Vinegar – made from fermented rice, it has a mild, slightly sweet flavor. It’s a staple ingredient in many Asian dishes, including pickled vegetables, sushi rice, salad dressings and slaws. Rice vinegar is a pantry staple must!

Sesame Oil – sesame oil is potent and you need just a little bit to add a delicious, nutty flavor to the sauce. Sesame oil is always in my pantry for Asian inspired dishes.

Cornstarch – a little bit of cornstarch mixed with water make a slurry, thickening up the sauce for that sticky, salty, slightly sweet perfection.

Fresh Garlic and Ginger – a healthy amount of garlic and ginger makes this so flavorful. Mincing and grating the ginger and garlic is the bulk of the work in the entire recipe and it’s so worth it.

Rice or Quinoa – This meal is great on its own but I really like to serve it with some brown rice or quinoa to make sure I’m able to consume ALL of the sauce.

Sesame seeds and scallions – the perfect garnishes.

Hand holding white bowl full of teriyaki sauce with raw salmon and bok choy in the background

Tips for meal prep

  • Invest in some high quality glass food storage containers. Glass food storage containers are much healthier than plastic ones and they look better sitting in your refrigerator. I don’t know if it’s just me, but when meal prep looks prettier, I’m more likely to enjoy eating it instead of pretending it’s not there and ordering takeout. I love these containers with a built in silicone trivet.
  • Salmon, veggies and rice is a complete meal that will keep well in the fridge for 3-4 days. When you’re ready to enjoy, just reheat in the microwave for 2-4 minutes until warmed through.

teriyaki glazed whole filet of salmon with sliced baby bok choy on a sheet pan

teriyaki glazed whole filet of salmon with sliced baby bok choy on a sheet pan

Sheet Pan Teriyaki Salmon with Baby Bok Choy

Jessica
A simple, healthy and delicious recipe for Teriyaki Salmon with Baby Bok Choy. A 30 minute, one pan dinner!
4.90 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course dinner, Main Course
Cuisine American, asian
Servings 4

Ingredients
  

  • 24 oz wild caught salmon whole or cut into 6 oz filets
  • 4-6 baby bok choy sliced lengthwise
  • ½ cup low sodium soy sauce (or tamari for gluten free
  • 1 tbsp minced garlic 3 cloves
  • 1 tbsp fresh peeled and grated ginger about 1 ½ inch nub
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp honey
  • ¼ cup cold water
  • 1 tbsp cornstarch
  • 1-2 teaspoons olive oil
  • Rice or quinoa for serving
  • Sesame seeds and scallions for garnish

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about ¼ of the sauce over the salmon. Let it sit in the fridge to marinate for 20 minutes or so if you have the time.
  • While the salmon is marinating, slice the whole baby bok choy lengthwise and toss with olive oil directly on the sheet pan.
  • Nestle the salmon in the middle of the bok choy, making sure that everything is in one even layer for even cooking.
  • Bake the salmon and veggies in the oven for 18-22 minutes or until the bulbs of the bok choy are tender and the leaves are a bit crispy.
  • While the salmon and veggies are baking, heat the remaining sauce in a small saucepan until boiling. Turn the heat down and add in honey and whisk until totally combined.
  • In a separate small bowl, whisk together cornstarch and water until dissolved. Pour cornstarch slurry into simmering sauce and whisk. Gently simmer sauce until it thickens and coats the back of a spoon. Remove from heat and set aside.
  • Once the bok choy is tender crisp, use tongs to remove it from the sheet pan and set aside on a plate. Turn the broiler on high and run the salmon under the broiler for 1-2 minutes until cooked through and slightly crisp on top. Watch it carefully!
  • Remove sheet pan from the oven. Place bok choy back on the pan with the salmon. Drizzle the entire thing with sauce and garnish with thinly sliced scallions and sesame seeds.
  • Serve with rice or quinoa and extra sauce on the side.

Notes

Cooking times will vary a bit depending on your oven and your baking sheet. Check the veggies after about 15 minutes in the oven. Salmon should be cooked to an internal temperature of 145 degrees.
Keyword asian salmon recipe, baked salmon, baked teriyaki salmon, bok choy recipe, meal prep salmon, one pan baked salmon and vegetables, salmon and bok choy, sheet pan dinner, sheet pan salmon and veggies, sheet pan teriyaki salmon and baby bok choy, Teriyaki Salmon
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Filed Under: Clean Eating, Gluten Free, Recipes, Uncategorized Tagged With: asian salmon recipe, baked salmon, baked teriyaki salmon, bok choy recipe, meal prep salmon, one pan baked salmon and vegetables, salmon and bok choy, sheet pan dinner, sheet pan salmon and veggies, sheet pan teriyaki salmon and baby bok choy, Teriyaki Salmon

Reader Interactions

Comments

  1. Jacqueline

    February 07, 2022 at 3:24 am

    5 stars
    This was on the table in under 40 minutes! I love the homemade low sugar teriyaki sauce as I’m trying to watch my sugar intake. I used the leftover sauce for chicken the next day!

    Reply
  2. Christine D.

    February 05, 2022 at 12:20 am

    3 stars
    This does not take 35 minutes. It was good, but definitely not worth the time. This is way too labor intensive and if you add in tall the dishes you have to wash throughout the process, you’re looking at an hour tops.

    Reply
  3. Kyra B

    September 02, 2021 at 4:05 pm

    5 stars
    Delicious Dish!!
    Love this website!!

    Reply
  4. Christine

    July 16, 2021 at 5:40 pm

    5 stars
    This was so easy and delicious! I am putting this in regular rotation.

    Reply
  5. Immaculate Ruému

    February 07, 2021 at 4:35 pm

    5 stars
    Letting the salmon marinate before cooking made a huge difference and I still can’t believe how delicious the Teriyaki sauce is. Loved it!

    Reply
  6. Britney Brown

    February 03, 2021 at 9:36 pm

    5 stars
    That teriyaki glaze is so good we made two batches! Everything about this dish is amazing, from the tender salmon to that delicious sauce, I can’t wait to make this again!

    Reply
  7. Jazz

    February 03, 2021 at 4:55 pm

    5 stars
    Jess! This was so delicious. The homemade teryaki was spot on. Will be making it again next week!

    Reply
  8. Capri

    February 02, 2021 at 8:04 pm

    5 stars
    I’m obsessed with bok choy and I LOVE a good one pan meal! This dish was a hit! I loved the flavors and equally loved how easy it was to make! Thanks for the recipe!

    Reply
  9. Chenée Lewis

    February 02, 2021 at 7:23 am

    5 stars
    This was so amazing!! I’ve never cooked with bok choy before, but it was so easy to to in the sheet pan. And the sauce was heavenly!

    Reply
    • Cass

      July 12, 2021 at 10:42 am

      5 stars
      So good and so easy!!! Will definitely be adding this to the weeknight rotation. I’ve been struggling with cooking salmon, but this came out perfectly done!

      Reply
  10. Tamara

    February 02, 2021 at 3:45 am

    5 stars
    Everything about this meal was amazing! The flavor of the salmon was perfect, the non choy came out tender and delicious. It was also quick to prepare and cook! This will be on rotation in my household from now on!

    Reply
  11. Robin Sparks

    February 01, 2021 at 9:33 pm

    5 stars
    I am so taken with the low sugar Teriyaki Sauce, I made extra to keep in the refrigerator for chicken, steaks, shrimp and vegetables.

    Reply
  12. Mila

    February 01, 2021 at 2:43 pm

    5 stars
    Salmon is a fan favorite around here, since it’s a super healthy protein, and I loved this. The teriyaki flavor pairs so well with both salmon and bok choy!

    Reply
  13. Kaluhi

    February 01, 2021 at 12:06 pm

    5 stars
    This was crazy easy to make and the flavors were out of this world!!! My entire family loved this Salmon!

    Reply
  14. Chef Mireille

    February 01, 2021 at 4:56 am

    5 stars
    This was such a quick and easy meal to put together and so delicious. Thanks for this great recipe when I needed to get a meal together quickly

    Reply
  15. Crystal DaCruz

    February 01, 2021 at 2:25 am

    5 stars
    Bok Choy is one of my favorite vegetables! I’d never think to make it on a sheet pan with salmon!! Great idea and so delicious!

    Reply
  16. Renia

    January 30, 2021 at 3:03 am

    5 stars
    Such an easy and delicious salmon dish. Loved the incorporation of bok choy. We added some brussles sprouts to the mix. Yummy!

    Reply
  17. Marta

    January 29, 2021 at 4:54 am

    5 stars
    My husband and I have recently become obsessed with baby bok choy and salmon has always been a favorite. This recipe managed to make them even bigger favorites of ours!

    Reply
  18. Sharila

    January 28, 2021 at 4:44 am

    5 stars
    Salmon and rice is one of my favorite quick weeknight dinners, and this one looks delicious! Just bursting with flavor.

    Reply

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