Description
This Teriyaki Baked Salmon recipe is a delicious and healthy dish that is easy to make. The salmon is marinated in a flavorful teriyaki sauce and baked with bok choy and shiitake mushrooms for a nutritious meal.
Ingredients
Units
Scale
Salmon:
- 8-16 ounces salmon (2 pieces, skinless, thick cuts work best here)
Veggies:
- 4 baby bok choy, cut into quarters or eighths - 1/2 inch - 3/4 inch thick at the widest point
- 4 ounces shiitake mushrooms
Seasoning:
- 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 the salmon, bok choy, and mushrooms on a parchment-lined baking sheet.
- Prepare Marinade: Whisk together soy sauce, vinegar, honey, sesame oil, ginger, and garlic. Spoon over the fish and veggies, coating all sides well.
- Bake: Sprinkle salmon with salt, pepper, and orange zest. Bake in the oven until the internal temp reaches 125-130F. Broil for the last few minutes for color.
- Serve: Divide among two bowls and garnish with sesame seeds, scallions, and chili flakes or sriracha.
Notes
- If substituting tofu for salmon, cook it longer for a crispy texture. Remove veggies and keep warm while tofu cooks.
- This dish pairs well with brown rice or can be enjoyed on its own for a low-carb meal. Feel free to swap in other quick-cooking veggies like snow peas, asparagus, or bell pepper. Thicker cuts of salmon are recommended for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 22.6 g
- Sodium: 873.1 mg
- Fat: 12.6 g
- Saturated Fat: 1.9 g
- Carbohydrates: 31.8 g
- Fiber: 3.8 g
- Protein: 29.7 g
- Cholesterol: 57.8 mg
