Teriyaki Salmon with Brown Rice & Bok Choy

Teriyaki Salmon

Teriyaki Salmon with Brown Rice & Bok Choy

This Teriyaki Salmon with Brown Rice & Bok Choy uses simple ingredients to create a homemade sticky teriyaki glaze, sweetened with just a little honey, for the oven-baked salmon.

Salmon is high in omega-3, a type of essential healthy fat which is important for so many functions of the body, from the nervous system to maintaining a healthy inflammatory response. It is also packed with protein, B vitamins and several minerals including potassium and selenium. 

Meanwhile, the fresh garlic, ginger and spring onions in this Teriyaki Salmon with Brown Rice & Bok Choy all act as prebiotics, encouraging the growth of beneficial bacteria in the gut microbiome.

This teriyaki salmon is delicious served alongside some brown rice, for extra gut-loving fibre. Bok choy offers plenty of nutrients, including vitamins A, C, K, folate and calcium, but feel free to swap it for any vegetables you may have in the fridge, such as broccoli, asparagus, mushrooms, peppers or carrots. 

You can double or triple this recipe to make extra portions to enjoy as leftovers for lunch the day next or to freeze in individual portions for when you get home from a busy day and are feeling a little lazy.


If you like this Teriyaki Salmon with Brown Rice & Bok Choy recipe, I think you’ll LOVE this Pan-Seared Cod in Tomato & Peppers, these Salmon, Courgette and Carrot Fritters and this Sticky Peanut Butter Tempeh recipe.

P.S. Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷


Teriyaki Salmon

Teriyaki Salmon with Brown Rice & Bok Choy

Serves 2


  • 2 fillets of wild salmon (if frozen, defrost to fridge temperature or room temperature)
  • 1 spring onion, chopped
  • ¼ cup bok choy, halved lengthways
  • 2 tbsp sesame seeds
  • 2 tbsp olive oil (to brush oven dish)


For the Teriyaki Glaze:

  • 4 tbsp soya sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 3 tbsp honey
  • 3 cloves garlic (crushed)
  • 1 inch piece fresh ginger (grated)


To serve:

  • ¾ cup brown rice
  • 1 tbsp sesame seeds



  1. Brush an oven-proof dish with olive oil. In a small bowl, stir together all teriyaki ingredients until well combined.
  2. Place salmon in the oven -proof dish and pour over two thirds of the sauce, making sure to brush it all over the salmon. Sprinkle with chopped spring onions and half the sesame seeds, and leave to marinate for 30 minutes. Pre-heat the oven to 200 C.
  3. Meanwhile, bring the rice to a boil, then reduce to a simmer for around 30 minutes, or until cooked to your liking.
  4. Bake for 13 – 15 minutes or until salmon flakes easily with a fork. A thicker piece of salmon may need another few minutes.
  5. Place the bok choy in a separate oven tray and pour over the remaining teriyaki glaze and sesame seeds. Bake in the oven for 8-10 minutes, until the stems are tender.
  6. Serve salmon over the rice and bok choy, with an extra pinch of sesame seeds. Keep leftovers in the fridge for up to three days.


📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷


If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations


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