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Sheet Pan Salmon Teriyaki
Sheet Pan Salmon Teriyaki
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick teriyaki sheet pan dinner using bottled sauce. Ready in 30 minutes.
Ingredients:
  • 1 bunch scallions, trimmed, divided
  • 4 heads (1 pound total) baby bok choy, halved lengthwise
  • 2 tablespoons canola oil
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 (6-ounce) skin-on salmon fillets
  • 1/4 cup bottled thick teriyaki sauce (such as Shirakiku )
  • 2 (8.8-ounce) packages pre-cooked microwavable white rice (such as Uncle Ben’s), prepared according to package directions
Instructions:
  • Preheat your oven to 375°F and line a large rimmed baking sheet with aluminum foil.
  • Prepare the vegetables: Cut all the scallions except one into 1 1/2-inch pieces. Finely slice the remaining scallion and keep it aside. Combine bok choy and scallion pieces with oil, 1/4 teaspoon each of salt and pepper. Place the seasoned bok choy cut side down on the baking sheet along with the scallion pieces in a single layer.
  • Place the bok choy in the preheated oven and bake for 5 minutes.
  • Prepare the salmon: Arrange the bok choy and scallions around the edges of the baking sheet. Position the salmon fillets in the center, ensuring they are spaced about 1 inch apart. Evenly season the salmon with the remaining 1/2 teaspoon each of salt and pepper. Brush the salmon with 2 tablespoons of teriyaki sauce.
  • Keep baking the dish: Place the sheet pan back in the oven and bake at 375°F until the bok choy is tender and a thermometer inserted into the thickest part of the salmon reads 130°F, approximately 18 to 20 minutes.
  • To finish and serve, generously drizzle the remaining 2 tablespoons of teriyaki sauce over the salmon and bok choy. Pair with rice and sprinkle with sliced scallion. Enjoy your meal! If you loved the recipe, please leave us a rating and comment below!

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