Pan-Seared Salmon Teriyaki with Steamed Bok Choy

By AislePrompt Editorial · ·

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Salmon fillets pan-seared and coated in a glossy teriyaki sauce, served alongside tender steamed bok choy for a balanced Japanese-inspired dinner. This Japanese sushi recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, and mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Stir until sugar dissolves to make teriyaki sauce.
  2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat 4 salmon fillets dry and place skin-side down in the pan. Cook for 4-5 minutes until the skin is crispy, then flip and cook 3 minutes more until salmon is just cooked through.
  3. Step 3: Pour the teriyaki sauce over the salmon in the pan and cook for 1-2 minutes, spooning sauce over the fillets until it thickens and glazes the fish.
  4. Step 4: Meanwhile, rinse 6 baby bok choy heads and trim the ends. Place in a steamer basket over 1 cup boiling water, cover, and steam for 4-5 minutes until tender but still bright green.
  5. Step 5: Serve the teriyaki salmon with steamed bok choy, spoon extra sauce over, and sprinkle with 1 tsp sesame seeds if desired.

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