Description
A delicious and easy recipe for Teriyaki Baked Salmon with flavorful teriyaki marinade, served with baby bok choy and shiitake mushrooms. Perfect for a quick and healthy dinner.
Ingredients
Units
Scale
Salmon:
- 8–16 ounces salmon (2 pieces, skinless, thick cuts work best here)
Baby Bok Choy:
- 4 baby bok choy, cut into quarters or eighths – 1/2 inch – 3/4 inch thick
Shiitake Mushrooms:
- 4 ounces shiitake mushrooms
Other:
- Pinch of salt and pepper
- Orange zest (optional)
- Optional Garnishes: toasted sesame seeds, chopped scallions, sriracha or chili flakes
Teriyaki Marinade:
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey, maple syrup, agave, or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 finely minced garlic clove
Instructions
- Preheat oven to 350F: Place salmon, bok choy, and mushrooms on a parchment-lined baking sheet.
- Make the marinade: Whisk together soy sauce, vinegar, honey, sesame oil, ginger, and garlic. Spoon over the fish and veggies.
- Cook the salmon: Sprinkle with salt, pepper, and orange zest. Bake until internal temp reaches 125-130F, then broil for color.
- Serve: Divide among bowls, garnish with sesame seeds, scallions, and chili flakes or sriracha.
Notes
- If using tofu instead of salmon, cook longer for a crispy texture. You may need to remove veggies and continue cooking tofu separately.
- Great with brown rice or low-carb options. Substitute with other quick-cooking veggies like snow peas, asparagus, or bell pepper.
- Thicker salmon cuts work well for this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 22.6 g
- Sodium: 873.1 mg
- Fat: 12.6 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 31.8 g
- Fiber: 3.8 g
- Protein: 29.7 g
- Cholesterol: 57.8 mg
