Teriyaki-Glazed Salmon with Sesame Rice & Bok Choy
Flaky salmon fillets coated in a sweet-savory teriyaki glaze, served over nutty sesame rice and tender bok choy for a quick, restaurant-quality Asian-inspired meal. This asian-inspired seafood (gluten-free) ready in about 40 minutes pairs (6 oz each), skin-on Salmon fillets, Soy sauce, Mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 "Plan a meal with the AI" 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.
Ingredients
- 4 (6 oz each), skin-on Salmon fillets
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sesame oil
- 1 cup, uncooked Brown rice
- 2 heads, chopped into 2-inch pieces Bok choy
- 2 cloves, minced Garlic
- 1 tbsp Sesame seeds
- 1 tsp Rice vinegar
- 1 tsp Sugar
- 1/4 tsp Salt
Instructions
- Step 1: Whisk together soy sauce, mirin, 1 tsp sugar, 1 tbsp sesame oil, and 1/4 tsp salt in a small bowl to make teriyaki glaze.
- Step 2: Cook brown rice according to package directions (about 40 minutes). Fluff with a fork and stir in 1 tsp rice vinegar and 1/2 tbsp sesame seeds.
- Step 3: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant but not browned. Add bok choy and cook for 5 minutes until tender-crisp, stirring occasionally.
- Step 4: Pat salmon dry and brush generously with teriyaki glaze. Heat a separate skillet over medium-high heat with 1 tsp oil. Place salmon skin-side down and cook for 6-7 minutes until skin is crispy and salmon is medium-rare. Flip and cook 2-3 minutes more, brushing with remaining glaze.
- Step 5: Serve salmon over sesame rice with bok choy on the side. Drizzle any remaining glaze over the salmon and sprinkle with extra sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Teriyaki-Glazed Salmon with Sesame Rice & Bok Choy take to make?
Total time is about 40 minutes (15 min prep + 25 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 Teriyaki-Glazed Salmon with Sesame Rice & 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 Teriyaki-Glazed Salmon with Sesame Rice & 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 Teriyaki-Glazed Salmon with Sesame Rice & Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Teriyaki-Glazed Salmon with Sesame Rice & Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
