Imagine bringing the vibrant flavors of Japanese cuisine right into your kitchen with minimal effort and maximum deliciousness! This Salmon Teriyaki with Bok Choy One Pan Dinner is about to revolutionize your weeknight cooking, delivering a restaurant-worthy meal that's both quick and incredibly satisfying. In just 40 minutes, you'll create a dish that looks like it took hours to prepare, with perfectly crispy salmon, tender bok choy, and a glossy teriyaki glaze that will make your taste buds dance.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup teriyaki sauce
- 2 tablespoons sesame oil
- 4 cups bok choy, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
Instructions
- Prepare ingredients: Pat salmon fillets dry with paper towels. Chop bok choy into 1-inch pieces. Mince garlic and grate fresh ginger.
- Season salmon fillets with salt and pepper on both sides. Let sit at room temperature for 10 minutes to ensure even cooking.
- Heat sesame oil in a large skillet or cast-iron pan over medium-high heat until oil shimmers and appears slightly rippled.
- Place salmon fillets skin-side down in the hot pan. Cook for 4-5 minutes until skin becomes crispy and golden brown.
- Carefully flip salmon and cook for an additional 3-4 minutes, or until fish is cooked to medium and easily flakes with a fork.
- Remove salmon from pan and set aside on a warm plate. Keep covered with foil to retain heat.
- In the same pan, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.
- Add chopped bok choy to the pan. Stir-fry for 2-3 minutes until leaves are wilted and stems are tender-crisp.
- Pour teriyaki sauce over bok choy, stirring to coat vegetables evenly. Cook for an additional minute.
- Return salmon to the pan, spooning some teriyaki sauce over the fillets to glaze.
- Serve immediately, garnishing with additional sesame seeds or green onions if desired. Plate salmon atop the bok choy mixture.
Tips
- Pat your salmon fillets completely dry before cooking to ensure a crispy, golden skin that locks in moisture.
- Use a cast-iron skillet or heavy-bottomed pan for the most even heat distribution and best sear.
- Don't overcrowd the pan - cook salmon in batches if necessary to maintain high heat and prevent steaming.
- Let salmon sit at room temperature for 10 minutes before cooking to ensure even cooking and prevent dry edges.
- Watch your garlic and ginger carefully when sautéing - they can burn quickly and turn bitter.
- For extra flavor, toast some sesame seeds and sprinkle them over the finished dish for added texture and nutty taste.
- Choose fresh, high-quality salmon for the best results - look for bright, firm flesh with a mild ocean scent.
Nutrition Facts
Calories: 322kcal
Carbohydrates: 6g
Protein: 26g
Fat: 21g
Saturated Fat: 4g
Cholesterol: 70mg
