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.
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.
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.
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.
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.
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.
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.
4 servings