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Teriyaki Salmon with Baby Bok Choy

You'll be surprised how much your kids will like teriyaki salmon. All you need is 28 minutes, some veggies, and this delectable teriyaki sauce.
Course Dinner, Lunch, Main Course
Cuisine Americanized Japanese, Asian
Total Time 28 minutes
Servings 6
Calories 451.55kcal


  • ½ cup salt (+ 1-2 teaspoons for salting pasta water)
  • 1 cup sugar
  • 6 6 ounce salmon filets
  • 8 ounce rice noodles
  • ½ cup soy sauce
  • 1 cup cold water (¾ cup for sauce, ¼ cup to thicken sauce)
  • 3 Tablespoon rice vinegar
  • 4 Tablespoon honey
  • cup brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 3 Tablespoon sesame oil (1 T for veggies, 2 T for salmon)
  • 1 cup carrots, shredded
  • 2 - 3 heads baby bok choy (base removed & chopped into 1" pieces)
  • 2 Tablespoon cornstarch


  • Create a dry brine mixture in a bowl, combining the ½ cup salt & 1 cup sugar. Remove salmon from fridge. Dust both sides of each fillet with the dry brine. Let salmon rest on counter for 10 minutes. Once the time is up, rinse off the salmon and pat very dry.
  • Meanwhile, heat water on high for rice noodles. Once boiling, salt water and add noodles. Cook according to package.
  • Make teriyaki sauce. Combine soy sauce, ¾ of the water, rice vinegar, honey, brown sugar, garlic powder, & ginger powder in a small pot on low heat. Stir occasionally for 7-10 mins. In a small bowl whisk together the remaining ¼ cup cold water and cornstarch. Pour mixture into the pot and whisk frequently until it's the thickness you like. (I let it thicken while I set the table). Remove from heat.
  • While noodles and sauce are cooking, heat a medium-large pan on low-medium heat. Add 1 T of the sesame oil and then carrots and baby bok choy. Cook for about 3-5 minutes, stirring occasionally. Pour these veggies into a separate bowl.
  • Take the same pan you used for the veggies and heat on medium. Wait til it gets super hot and then pour in the remaining 2 T sesame oil. Make sure your salmon is very dry. Then, place salmon fillets skin side down onto the pan. (You might need to cook the fillets in 2 batches). Cook the salmon until you see that the dark pink coloring has turned to light pink about ½ to ¾ of the way up the filet. (For me, this took like 3 ½ mins). Then flip the fish. Cook for 1-2 mins on this side. When the salmon is cooked through, remove from heat.


  • To plate...plate the noodles first, then veggies, and then salmon on top. Pour desired amount of teriyaki sauce over the dish. 
  • This is a 3 pot/pan recipe. You'll need: (1) pot to boil the noodles, (2) small pot for the teriyaki sauce, and (3) medium pan/skillet for the veggies & later for salmon.
  • Dry the salmon completely before it goes in the pan. Otherwise, it will stick.
  • Note on temperature: heat the pan until it's very hot and then add the oil. Once the oil is heated, add the fish and immediately turn the temperature down. This will provide for crispier skin and helps avoid overcooking. Salmon should be 125 degrees Fahrenheit (definitely no higher than 140). 
  • Cook the salmon skin-side down for the majority of cooking time. The fat in the skin allows the fish to cook more evenly and also helps avoid overcooking. 
  • This may go without saying, but watch out for fish bones. Salmon bones are thin, clear, and sometimes hard to see. 
  • You can easily swap the noodles for rice, by the way. 


Serving: 1serving | Calories: 451.55kcal | Carbohydrates: 94.01g | Protein: 3.8g | Fat: 7.34g | Saturated Fat: 1.08g | Polyunsaturated Fat: 3.02g | Monounsaturated Fat: 2.87g | Cholesterol: 0.55mg | Sodium: 10604.09mg | Potassium: 141.56mg | Fiber: 1.5g | Sugar: 57.99g | Vitamin A: 2957.2IU | Vitamin C: 0.78mg | Calcium: 37.44mg | Iron: 1.26mg