In this dish, pan-seared or oven-roasted salmon fillets are glazed with a glossy, sweet-salty teriyaki sauce and served with tender-crisp baby bok choy , either sautéed or steamed. It’s simple, elegant, and ideal for weeknight meals or casual entertaining. Serve with steamed rice for a perfectly balanced plate.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Teriyaki Salmon
4 salmon fillets (skin-on or off, about 5–6 oz each)
Salt and black pepper
1 tbsp neutral oil (canola, avocado, or light sesame)
Teriyaki Sauce
¼ cup low-sodium soy sauce
3 tbsp mirin (Japanese sweet rice wine)
2 tbsp sake or dry white wine (optional)
1 ½ tbsp brown sugar or honey
1 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, grated
1 tsp cornstarch mixed with 2 tsp water (slurry)
For the Baby Bok Choy
4 heads baby bok choy, halved lengthwise
1 tbsp sesame or olive oil
1 tsp soy sauce
1 clove garlic, thinly sliced
Pinch of chili flakes (optional)
Splash of water or broth (for steaming)
Garnish (optional)
Toasted sesame seeds
Thinly sliced scallions
Lime or lemon wedges
Suggested Sides
Steamed jasmine rice or sticky rice
Chilled soba noodles with sesame dressing
Pickled cucumber salad
Make the Teriyaki Sauce
1
In a small saucepan, combine soy sauce, mirin, sake (if using), brown sugar, sesame oil, ginger, and garlic.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook for 1–2 minutes , until thickened and glossy.
Remove from heat and set aside.
Prepare the Bok Choy
2
Heat oil in a large skillet or wok over medium heat.
Add garlic slices and cook for 30 seconds until fragrant (do not brown).
Add bok choy cut side down and sear for 1–2 minutes.
Add soy sauce and a splash of water or broth.
Cover and steam for 2–3 minutes , until bright green and just tender.
Remove from heat and keep warm.
Cook the Salmon
3
Pat salmon fillets dry and season lightly with salt and pepper.
Heat oil in a large nonstick or stainless skillet over medium-high heat.
Place salmon skin-side down (if using skin-on) and sear for 4–5 minutes until crisp.
Flip and cook for another 2–3 minutes , depending on thickness (internal temp: 125–130°F / 52–54°C for medium).
In the last 1–2 minutes, brush or spoon teriyaki sauce generously over the top.
Serve
4
Plate each salmon fillet with a portion of bok choy and steamed rice.
Drizzle with more teriyaki glaze and sprinkle with sesame seeds and scallions.
Add citrus wedges on the side if desired.
Tips for Success
5
Use fresh wild salmon for best flavor and texture.
Teriyaki sauce can be made ahead and refrigerated for up to 1 week.
To keep bok choy vibrant, don’t overcook—just steam until barely tender.
Pairing Suggestions
6 Pair with a crisp, fruity Riesling or a chilled Japanese sake . A citrus green tea or yuzu soda also pairs beautifully for a non-alcoholic option.
Ingredients For the Teriyaki Salmon
4 salmon fillets (skin-on or off, about 5–6 oz each)
Salt and black pepper
1 tbsp neutral oil (canola, avocado, or light sesame)
Teriyaki Sauce
¼ cup low-sodium soy sauce
3 tbsp mirin (Japanese sweet rice wine)
2 tbsp sake or dry white wine (optional)
1 ½ tbsp brown sugar or honey
1 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, grated
1 tsp cornstarch mixed with 2 tsp water (slurry)
For the Baby Bok Choy
4 heads baby bok choy, halved lengthwise
1 tbsp sesame or olive oil
1 tsp soy sauce
1 clove garlic, thinly sliced
Pinch of chili flakes (optional)
Splash of water or broth (for steaming)
Garnish (optional)
Toasted sesame seeds
Thinly sliced scallions
Lime or lemon wedges
Suggested Sides
Steamed jasmine rice or sticky rice
Chilled soba noodles with sesame dressing
Pickled cucumber salad
Directions Make the Teriyaki Sauce
1
In a small saucepan, combine soy sauce, mirin, sake (if using), brown sugar, sesame oil, ginger, and garlic.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook for 1–2 minutes , until thickened and glossy.
Remove from heat and set aside.
Prepare the Bok Choy
2
Heat oil in a large skillet or wok over medium heat.
Add garlic slices and cook for 30 seconds until fragrant (do not brown).
Add bok choy cut side down and sear for 1–2 minutes.
Add soy sauce and a splash of water or broth.
Cover and steam for 2–3 minutes , until bright green and just tender.
Remove from heat and keep warm.
Cook the Salmon
3
Pat salmon fillets dry and season lightly with salt and pepper.
Heat oil in a large nonstick or stainless skillet over medium-high heat.
Place salmon skin-side down (if using skin-on) and sear for 4–5 minutes until crisp.
Flip and cook for another 2–3 minutes , depending on thickness (internal temp: 125–130°F / 52–54°C for medium).
In the last 1–2 minutes, brush or spoon teriyaki sauce generously over the top.
Serve
4
Plate each salmon fillet with a portion of bok choy and steamed rice.
Drizzle with more teriyaki glaze and sprinkle with sesame seeds and scallions.
Add citrus wedges on the side if desired.
Tips for Success
5
Use fresh wild salmon for best flavor and texture.
Teriyaki sauce can be made ahead and refrigerated for up to 1 week.
To keep bok choy vibrant, don’t overcook—just steam until barely tender.
Pairing Suggestions
6 Pair with a crisp, fruity Riesling or a chilled Japanese sake . A citrus green tea or yuzu soda also pairs beautifully for a non-alcoholic option.
Teriyaki Glazed Salmon with Baby Bok Choy
Visited 3 times, 1 visit(s) today
