Pan-Seared Teriyaki Salmon with Sesame Bok Choy
A delicate and flavorful Japanese-inspired dish featuring pan-seared salmon glazed with sweet teriyaki sauce and served alongside sautéed sesame bok choy. This japanese-inspired seafood ready in about 25 minutes pairs fillets, about 6 oz each salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 fillets, about 6 oz each salmon fillets
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp, freshly grated ginger
- 1 clove, minced garlic
- 1 tbsp sesame oil
- 4 heads, halved lengthwise baby bok choy
- 1 tbsp toasted sesame seeds
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: Combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp freshly grated ginger, and 1 minced garlic clove in a small bowl to create the teriyaki glaze.
- Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 2 salmon fillets skin-side down and cook for 4 minutes until the skin is crisp.
- Step 3: Flip the salmon fillets and brush generously with half of the teriyaki glaze. Cook for another 3-4 minutes until cooked through and glaze is slightly sticky.
- Step 4: Remove salmon from skillet and set aside. In the same skillet, add halved 4 baby bok choy heads cut lengthwise, sauté for 3 minutes until wilted but still bright green.
- Step 5: Pour remaining teriyaki glaze over bok choy and toss to coat. Cook for 1 more minute until the sauce thickens and coats the leaves.
- Step 6: Plate the salmon alongside bok choy, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions for garnish.
Frequently asked questions
How long does Pan-Seared Teriyaki Salmon with Sesame Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Teriyaki Salmon with Sesame Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Teriyaki Salmon with Sesame Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Teriyaki Salmon with Sesame Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Teriyaki Salmon with Sesame Bok Choy?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
