Print

Flavorful Teriyaki Glazed Salmon Recipe with Easy Sesame Bok Choy Side

teriyaki glazed salmon - featured image
Print Recipe

This quick and easy teriyaki glazed salmon pairs perfectly with a nutty sesame bok choy side, making a delicious and comforting weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), fresh and skin-on
  • 1/4 cup soy sauce (low sodium if preferred)
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon honey (raw preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 1 lb baby bok choy or regular bok choy, cleaned and halved
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Salt to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Prepare the teriyaki glaze: In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon honey, minced garlic, grated ginger, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar. Stir occasionally and bring to a gentle simmer.
  2. Thicken the sauce: Mix 1 teaspoon cornstarch with 2 teaspoons cold water until smooth, then slowly whisk into simmering sauce. Continue cooking for 2-3 minutes until the glaze thickens and becomes glossy. Remove from heat and set aside.
  3. Prep the salmon: Pat the salmon fillets dry with paper towels. Season lightly with salt. Heat a non-stick or cast iron skillet over medium-high heat and add a teaspoon of oil. Place salmon skin-side down and sear for 4-5 minutes without moving, until skin is crisp and releases easily.
  4. Flip and glaze: Turn the salmon over and brush each fillet generously with the teriyaki glaze. Cook for an additional 3-4 minutes, basting occasionally with more glaze, until salmon is just cooked through and flakes easily with a fork.
  5. Prepare the bok choy: While the salmon cooks, heat 1 tablespoon sesame oil in a separate pan over medium heat. Add sliced garlic and sauté for about 30 seconds until fragrant, but not burnt.
  6. Cook the bok choy: Add the halved bok choy to the pan, cut side down. Let it sear undisturbed for 2 minutes, then toss and cook for another 2-3 minutes until tender-crisp. Season with salt and a pinch of red pepper flakes if using.
  7. Finish with sesame seeds: Remove bok choy from heat and sprinkle with toasted sesame seeds for a lovely crunch.
  8. Serve: Plate the teriyaki glazed salmon alongside the sesame bok choy. Spoon any extra glaze over the salmon for a shiny finish.

Notes

Dry salmon fillets before cooking to ensure crispy skin. Use moderate heat to avoid burning the glaze. Let salmon rest a few minutes off heat to keep moist. Avoid overcrowding the pan to prevent steaming. The teriyaki glaze can be made a day ahead and reheated gently. For gluten-free, substitute soy sauce with tamari and ensure mirin is gluten-free or use a gluten-free rice wine.

Nutrition

Keywords: teriyaki salmon, glazed salmon, sesame bok choy, easy salmon recipe, weeknight dinner, healthy salmon, quick salmon recipe, Asian salmon, sesame oil, healthy dinner

Find it online: https://nanarecipes.info/flavorful-teriyaki-glazed-salmon-recipe-with-easy-sesame-bok-choy-side/