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Dinner● 3-Day Fridge Freshness

Glazed Teriyaki Atlantic Salmon with Steamed Baby Bok Choy & Rice

Savory teriyaki baked salmon fillets with garlic steamed baby bok choy and white basmati rice.

Glazed Atlantic salmon fillets baked on a sheet pan with tender baby bok choy. The sweet soy ginger glaze caramelizes on the salmon and drizzles into the bok choy leaves for restaurant elegance.

⏱PREP TIME10 min
🔥COOK TIME14 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE3 Days
Glazed Teriyaki Atlantic Salmon with Steamed Baby Bok Choy & Rice
Jump to Method ↓
Portion Multiplier

Scale Your Sunday Batch

Select how many meal prep containers you are packing this week:

Recipe Ingredients

Interactive Sunday Checklist

Salmon & Baby Bok Choy

Homemade Teriyaki Glaze

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Preheat oven to 400°F. Line a sheet pan with foil or parchment.

  2. 2

    Simmer tamari, honey, mirin, and ginger in a small saucepan for 3 minutes until syrupy.

  3. 3

    Place salmon fillets and halved baby bok choy on the sheet pan. Brush salmon generously with glaze.

  4. 4

    Bake for 12 to 14 minutes until salmon flakes easily with a fork and bok choy stems are tender.

  5. 5

    Portion rice into four meal prep containers, placing salmon and bok choy alongside.

  6. 6

    Drizzle extra glaze over salmon and sprinkle with sesame seeds.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Wash bok choy well: dirt gathers between bok choy stems; submerge in cold water to clean thoroughly.
  • Foil cleanup: lining the sheet pan with foil eliminates sticky teriyaki cleanup entirely.
  • Eat early in week: plan this dish for Monday or Tuesday night dinner.
Batch Synergy

Complementary Meal Preps

Cook these alongside Glazed Teriyaki Atlantic Salmon with Steamed Baby Bok Choy & Rice to diversify your weekly menu without extra pots: