Teriyaki Baked Salmon Recipe
This Teriyaki Salmon with Bok Choy couldn't be any easier or more delicious! It only takes 15 minutes of hands-on time before baking on a sheet pan in the oven. Serve over rice or on its own.
How to Make the Best Teriyaki Baked Salmon
Sheet pan dinners are a weeknight hero, and this teriyaki baked salmon takes the concept to a whole new level. With tender, flaky salmon glazed in a sweet and savory teriyaki marinade alongside perfectly roasted bok choy and shiitake mushrooms, this dish delivers restaurant-quality results with minimal effort.
The beauty of this recipe lies in its simplicity. Everything cooks together on one pan, which means less cleanup and more time to enjoy your meal. The homemade teriyaki marinade comes together in minutes with pantry staples like soy sauce, rice wine vinegar, honey, and sesame oil—no bottled sauce required.
Whether you’re looking for a healthy dinner option or want to impress someone with your culinary skills, this teriyaki salmon is sure to deliver. The combination of umami-rich flavors, fresh ginger, and a hint of garlic creates a dish that’s both satisfying and nutritious. Serve it over a bed of fluffy rice and finish with a sprinkle of sesame seeds for a meal that looks as good as it tastes.
Teriyaki Baked Salmon
This Teriyaki Salmon with Bok Choy couldn't be any easier or more delicious! It only takes 15 minutes of hands-on time before baking on a sheet pan in the oven. Serve over rice or on its own.
Ingredients
Salmon and Vegetables
Teriyaki Marinade
Optional Garnishes
Instructions
Prepare and Bake
- Preheat oven to 350°F.
- Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
- Whisk marinade ingredients (soy sauce, vinegar, honey, sesame oil, ginger, and garlic) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
- Sprinkle the salmon with a pinch of salt and pepper and optional orange zest, then place the sheet pan in the oven, checking the salmon for doneness after 10 minutes. Timing will depend on the thickness of the salmon. When the internal temp of the salmon reaches 125-130°F, broil the top for the last few minutes to give the salmon a little color.
- Divide among two bowls and sprinkle with toasted sesame seeds, Furikake, scallions, and chili flakes or sriracha for heat.
Notes
- Don't use Tamari for this recipe as it's too salty—stick with low-sodium soy sauce.
- Timing will vary based on the thickness of your salmon. Start checking at 10 minutes.
- For a complete meal, serve over steamed rice or cauliflower rice.
