This sheet-pan Teriyaki Salmon with Baby Bok Choy requires minimal effort and features a succulent homemade teriyaki sauce that you will want to pour over everything. For a light and substantial meal, serve it alongside white fluffy rice.
1 1/2-inchpiece of fresh ginger peeled and minced (or grated)
For the Salmon
1 - 2 poundside of salmon (boneless, skin-on, and wild caught if possible)
4-5baby bok choysliced in half lengthwise
Sliced scallions and sesame seeds for garnish
Instructions
Pre-heat oven to 400ºF. Line a large baking sheet with parchment paper.
Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, sake, garlic and ginger in a small saucepan and place it over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Remove from heat and allow to cool slightly. (See notes for making large batch teriyaki sauce).
Place the salmon in the middle of the sheet pan and arrange the bok choy all around it. Drizzle the salmon and bok choy with half of the teriyaki sauce.
Bake in the pre-heated oven for 15-20 minutes. Exact cooking time will depend on the thickness and size of your salmon.
While the salmon cooks, place the remaining teriyaki sauce over medium-high heat and simmer for an additional 3 to 5 minutes or until it has thickened slightly. Don't let the sauce come to a rolling boil - it will thicken as it sits. Remove from heat and set aside.
If the salmon could use a little more colour, remove the bok choy from the sheet pan and place it on a plate. Turn the broiler on and once it's very hot place the salmon under it for 1 to 2 minutes. Watch it closely so it does not overcook. Tip: If you don't mind the bok choy a little charred (I don't) just leave it on the tray when you broil the salmon.
Drizzle the salmon and bok choy with thickened teriyaki sauce and garnish with sliced scallions and sesame seeds. Serve with fluffy white rice on the side, if you wish.
Notes
To Make Large Batch Homemade Teriyaki Sauce:If you wish to double or triple the sauce, do not add the garlic and ginger to the saucepan. Instead, add the ginger and garlic to 1/2 cup of prepared teriyaki sauce, then proceed with recipe instructions.