Teriyaki-Glazed Salmon with Steamed Jasmine Rice and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skin salmon glazed with sweet soy sauce and mirin, served over fluffy jasmine rice and tender bok choy. This japanese-inspired seafood (gluten-free, low-carb) ready in about 50 minutes pairs (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 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.

Prep: 20 min Cook: 30 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, mix 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, and 1 tbsp grated ginger. Place salmon fillets skin-side down on a baking sheet lined with parchment paper. Brush 1/3 of the glaze over each fillet, reserving remaining glaze.
  2. Step 2: Bake for 12-15 minutes until salmon is opaque and glaze caramelizes. While salmon bakes, bring 2 1/2 cups water to a boil in a pot. Add 1 1/2 cups jasmine rice, 1/2 tsp salt, and 1 tbsp rice vinegar. Reduce heat, cover, and simmer for 15 minutes. Let rest 10 minutes before fluffing with a fork.
  3. Step 3: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 1 lb bok choy, sliced into 1-inch pieces, and 2 sliced green onions. Stir-fry for 3-4 minutes until wilted. Add 1 tbsp water and 1 tsp soy sauce, cooking 1 minute until tender. Serve salmon atop rice, garnished with bok choy and remaining glaze.

Frequently asked questions

How long does Teriyaki-Glazed Salmon with Steamed Jasmine Rice and Bok Choy take to make?

Total time is about 50 minutes (20 min prep + 30 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 Steamed Jasmine Rice and 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Teriyaki-Glazed Salmon with Steamed Jasmine Rice and 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 Steamed Jasmine Rice and 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 Steamed Jasmine Rice and Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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