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Teriyaki Salmon Rice Bowls with roasted Bok Choy ~ a super easy, quick and delicious dinner with terrific (almost intense) flavor from the simple homemade teriyaki sauce. Once you try this recipe, I bet you never buy pre-made teriyaki sauce again!
Put your Jasmine rice on to cook before you start the salmon because dinner will be on the table before you can fluff it with a fork! The salmon is marinated for 30 minutes in a few tablespoons of the uncooked teriyaki sauce then baked on the same pan as the bok choy. The remaining sauce is thickened with cornstarch and cooked in under 5 minutes.
You can substitute steamed broccoli, sautéed spinach or a stir fry medley for the bok choy, but I encourage you to give this a try. Bok choy, sometimes spelled pak choi, bok choi, and bak choy, is a nutrient dense vegetable also known as Chinese cabbage. There are so many ways to cook bok choy and some of my favorites are sautéed, baked, and stir fried. There are many varieties of bok choy, but today I used Shanghai Bok Choy, which is pretty cool since we’re going on a trip to Shanghai next month! Teriyaki is actually a Japanese cooking method so I’m crossing over a line here serving it with Chinese cabbage!
Kitchen Tip – when it comes to salmon, I always buy wild caught found in the freezer section of my grocery store’s meat department. Salmon purchased from the display case has been frozen, then thawed, and is much more expense than the still-frozen, never thawed varieties. Unless you need it in a few hours, I say buy frozen fish and thaw it overnight in your refrigerator. No more fishy smell, no rush to make it immediately because it’s already been thawed for days, only perfectly portioned pieces of fish individually wrapped and ready to thaw.
The salmon cooks up flaky and tender with an unforgettable flavor from the sticky, bold but sweet teriyaki glaze. I can’t wait to try this teriyaki sauce recipe on grilled salmon, shrimp skewers and even chicken!
Finally, if you’re loving on salmon today, we have a few more wonderful salmon recipes from the archives you might like!
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Teriyaki Salmon Rice Bowls with Bok Choy
For the Teriyaki Sauce:
- 2 teaspoons cornstarch
- ¼ cup water
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons mirin rice wine or Aji-Mirin sweet cooking rice seasoning will work too
- 1 tablespoon fresh grated ginger
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper optional
For the salmon:
- 2 Salmon Fillets about 6 ounces each
- 2 - 3 baby Bok Choy halved
- 1 teaspoon vegetable oil
- ½ teaspoon sesame oil
- 2 cups cooked Jasmine rice
- 1 tablespoon toasted sesame seeds for garnish
- 2 scallions green parts only, sliced thin on bias
- Combine the cornstarch and water together in a small bowl. Whisk until smooth. Set the slurry aside.
- In a small saucepan combine the soy sauce, sugar, mirin, ginger, garlic and crushed red pepper. Reserve ¼ cup of the sauce and place it in a large ziplock bag or flat glass container with a lid. Add the salmon to the bag or container, skin side up. Set salmon aside for 30 minutes, turning once.
- Warm the saucepan with the remaining Teriyaki mixture on medium heat. Bring to a boil whisking constantly, then slowly add the cornstarch slurry, and cook until the sauce thickens, about 3-4 minutes. Set aside to cool.
- Preheat oven to 400℉. Line a baking sheet with parchment paper or lightly coat with vegetable oil or vegetable spray.
- Toss the bok choy with the vegetable and sesame oils. Place the bok choy on one end of the prepared baking pan.
- Place the marinated salmon, skin side down on the opposite end of the baking sheet. Bake both for 8 minutes then remove the pan from the oven and drizzle each salmon fillet with a little of the reserved teriyaki sauce. Bake for an additional 5 minutes or until it flakes easily.
- Serve the salmon fillets over rice with a portion of the bok choy. Serve with the reserved teriyaki sauce if desired. Garnish with sesame seeds and sliced scallions with a squeeze of fresh lime juice.
- Mirin rice wine is available at most Asian markets or well stocked grocery stores. If you can't find it, use Aji-Mirin sweet cooking rice seasoning found in the Asian section of most grocery stores. I used the Aji-Mirin by Kikkoman and was very happy with the results.
We love eating salmon and are always looking for delicious new ways to bring it into our rotation. Check out these incredible Rainbow Salmon Skewers from The View from Great Island and this amazing Thai Noodle Salad with Glazed Salmon from A Beautiful Plate. I love this roundup from Cookin Canuck with 10 Healthy Salmon Recipes filed under her Quick and Easy Dinner Ideas! And finally, don’t miss this beautiful Balsamic Ginger Salmon recipe from Barefeet in the Kitchen.
Do you own a rice cooker? I love mine! Click on the photo for more information:
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Would you think badly of me if I packed a few spoons in my suitcase just in case I get tired of using chop sticks in Shanghai? I must need more practice because if it’s not sushi, I don’t seem to be able to pick it up! Ahhh. And what’s up with the bathrooms in China – I think I’ll have to do an entire post on the potty (not actually sitting on the potty … oh never mind!)
Have a terrific weekend and thanks so much for stopping by!