This easy sheet pan dinner has been a crowd pleaser, and I love that it’s healthier with no added sugars!
Whole30 Teriyaki Sauce:
2/3 cup coconut aminos, see notes
2 clove garlic, minced
2 Tablespoons minced ginger
Sheet Pan Dinner:
4 salmon fillets, 1 1/2 pounds, 5-6 ounces each and 1 1/2″ thick
3 heads baby bok choy, 1 1/2 pounds, separated into leaves, washed and spun dry in a salad spinner
Steamed rice or cauliflower rice
Thinly sliced green onions
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
While the oven preheats, place all the ingredients for the teriyaki sauce into a saucepan. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook over low heat until the sauce begins to thicken, and is reduced by just over half, about 15 minutes.
Meanwhile lay the salmon fillets out evenly on the lined baking sheet. Then arrange the bok choy leaves evenly around the fillets.
When the sauce is done, drizzle most of it evenly over the salmon and veggies. Reserve a bit, (less than 1/4 cup) to drizzle over the top at the end.
Place the salmon in the oven, and roast for about 8 minutes. Then turn the oven up to broil for 2-3 minutes to brown everything. Be careful not to overcook the salmon. The timing will depend on the thickness of your salmon fillet.
When the salmon is just done, remove it from the oven, and drizzle it with the remaining teriyaki sauce. Sprinkle with sesame seeds, green onions, and serve immediately.
I use coconut aminos here in place the the usual soy sauce in teriyaki sauce for 2 reasons. First up many people are allergic to soy, and secondly coconut aminos has a natural sweetness to it that allows you to make a tasty teriyaki sauce without sugar.
- Category: Sheet Pan Dinner
- Method: Oven
- Cuisine: Asian
Keywords: Teriyaki Salmon, Baked Teriyaki Salmon, Teriyaki Salmon Recipe, Teriyaki Salmon with Vegetables, Teriyaki for Salmon