If you love the flavour of this teriyaki salmon, check out our Teriyaki Chicken Stir Fry recipe. Real summer has come to London and it’s no small thing! London…where dry weather is considered good weather. Where it drizzles most of the year. Where school emails demand to pack sunscreen for your child or be deemed a neglectful parent on every school trip after March. Not because it’s sunny but because we are so pasty here, the school doesn’t want to be responsible if your child gets a sunburn! Summer weather calls for quick and light dinners. Am I right? This Teriyaki Salmon is one of them and it will soon become your favourite. So with the sunny weather outside and busy life who wants to spend hours in the kitchen?! One pan dinners ARE the answer!! Meet Salmon Teriyaki and Bok Choy. Labour intense? Not at all. Quick? 25 minutes max!
How to make it
This Japanese salmon teriyaki with bok choy is a meal for all levels of home cooks. All you need to know is how to mix and pour because first we make a fragrant marinade.
Teriyaki marinade recipe
I used Kikkoman Teriyaki Sauce with Toasted Sesame (the black flecks you seen in the photo above) and added just a few more aromatic things like garlic and ginger, mirin (an essential part of Japanese cooking) and a bit more of soy sauce. The result was seriously delicious but I already knew that!
Serving suggestions
There is no starch in this particular recipe, as I wanted to walk on a lighter side, but you can add steamed rice or noodles to make this meal a bit more filling. Salmon Teriyaki noodles are an absolute classic, so it hard to go wrong here. I once served this with a cold soba noodle salad and there were no leftovers!
What vegetables go with salmon?
I used baby bok choy as my choice of veg here but you can go with absolutely anything you like. Broccoli, asparagus, squash, you name it! Something to remember is you want your vegetables to cook within the same amount of time as salmon, which is not very long! I used 750g/1.5 lbs filet of salmon and it was done within 22 min cooked at 180C/350F. You will have to cut the timing in half if you cook salmon pieces as they cook in a flash like this Asian salmon recipe you all love so much! With that timing my salmon came out perfectly juicy yet cooked all the way through and bok choy was still slightly crisp and vibrant green! If you want your bok choy to be softer, cut it in quarters instead of halves! For other hardier vegetables like squash or potatoes, parboil them and then add to the pan with the same timings. This salmon teriyaki is off the scale delicious! The best part is, this one pan dinner is quick enough to be your weekday dinner and so luxurious to be the star of a dinner party. Don’t you agree?! More delicious Salmon Recipes:
Chilli Garlic Salmon with Sweet Potatoes and Broccoli Baked Salmon in Rose Cream Sauce Salmon Cakes with Chive and Garlic Sauce Pasta with Smoked Salmon
