Teriyaki Salmon with Baby Bok Choy

Happy Monday, friends! It’s another Monday which means another meal prep. I really love how well meal prepping sets up my week – it means, no matter how wild my day gets, I at least have a few minutes that are all mine with a delicious meal. And this week is absolutely no exception – this came out so, so well!

I had some salmon in the freezer but wanted to switch up how I usually make it. I made a really easy, quick teriyaki sauce with ingredients I (mostly) had on hand – just had to pick up some sesame oil! Almost all of the sauce ingredients go into a small pot, then get thickened with some cornstarch. In less than 10 minutes I had a delicious sauce! Then I popped that over the salmon and put the whole thing in the oven. The salmon I had still had the skin on, but skinless might actually be better here.

While the salmon cooked, I focused on the bok choy. I’ve made it once in the past but it was just okay then. I’ve stepped it up this time – first, I cut it in half then cook over high heat to get some good browning happening. Then, it’s time for another quick sauce made with a lot of similar ingredients to the teriyaki sauce, then the bok choy is tossed in it and cooked a bit more until it’s fully cooked and so tasty.

I love using ingredients in both elements of the meal because it means that there are only a few ingredients needed to make the whole meal! The key with doing that though is that you don’t want to have it all taste the same. In this case, the teriyaki sauce and the sauce for the bok choy are different enough that they complement each other but won’t get boring as you eat the whole meal.

Just serve with some rice or quinoa and it’s a complete, tasty meal! Let me know what you think of it 🙂

Teriyaki Salmon with Baby Bok Choy
Yield: 5 servings

Teriyaki Salmon with Baby Bok Choy

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This is a tasty, quick meal that is perfect for meal prep or a weeknight dinner! The salmon gets topped with an easy, homemade teriyaki sauce and baked for a low effort, high reward main dish. Paired with this truly amazing bok choy and some quinoa or rice and it's a meal you'll look forward to!


for the salmon

  • 4-5 filets of salmon, with or without skin
  • 6 Tbsp soy sauce
  • 8 Tbsp water, divided
  • 3 Tbsp honey
  • 3 cloves garlic, minced or grated
  • 1" piece of ginger, minced or grated
  • juice from 1/2 a lemon
  • 2 tsp sesame oil
  • 1 Tbsp cornstarch

for the bok choy

  • 1 lb baby bok choy
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 2 tsp sesame oil
  • 1 tsp honey
  • 1/4-1/2 tsp red pepper flakes
  • 1 Tbsp vegetable oil
  • 3 cloves garlic, minced or grated
  • 3/4" piece of ginger, minced or grated

for serving

  • 1 cup quinoa or rice, cooked according to the package directions
  • green onions, sliced


  1. prep: preheat the oven to 400*. spray a small baking dish, it should be large enough to comfortably hold all of the salmon, with cooking spray. set aside
  2. make the teriyaki sauce: in a small pot, combine the soy sauce, 6 Tbsp of water, honey, garlic, ginger, lemon juice, and sesame oil. heat over medium heat until it comes to a boil. in a small bowl, combine the remaining 2 Tbsp water and cornstarch. add the cornstarch to the boiling mixture and cook for another minute until thickened
  3. bake the salmon: arrange the salmon in the prepared baking dish and top with the teriyaki sauce. bake in the preheated oven for 12-15 minutes until cooked through
  4. prep the bok choy: cut each of the bok choy in half longways through the root. in a small bowl, combine the soy sauce, water, sesame oil, honey, and red pepper flakes. set aside
  5. cook the bok choy: heat a large skillet over high heat. add the oil, then place the bok choy cut side down into the skillet. work in batches if necessary. cook for about 2 minutes until browned, then flip and cook an additional two minutes. remove from the pan and repeat with the remaining bok choy, if necessary
  6. reduce the heat to medium low and add the garlic and ginger to the pan. cook for 1-2 minutes, then add the prepared soy sauce mixture and cook for another 2 minutes. add the bok choy back to the pan and toss to coat with the sauce. cook, tossing occasionally, for 3-5 minutes. remove from the pan
  7. enjoy! if serving immediately, enjoy with rice or quinioa and top with sliced green onions. if using for meal prep, store each element in an airtight container and reheat in the microwave. top with green onions before enjoying

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