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Dinner for Two: Salmon Teriyaki with Bok Choy Slaw and Noodles

Kat Bagby
May 29, 2020

Servings: 2

Prep Time: 20 mins

Cook Time: 10 mins

Source: Adapted from Real Simple

This rich, buttery, flaky salmon teriyaki on a bed of bright, fresh, crunchy baby bok choy is so good that it is ALWAYS in our meal planning rotation—if we don't have it every week, we have it every other week. I don't understand the science to explain how this meal is so sooo good, but it's delicious. 

Although the original recipe from Real Simple is pretty solid, I do frequently make a few ingredients swaps...olive oil for canola, shallot for green onions, and dried red pepper flakes when we don't have a fresh Fresno or Serrano.

A few recommendations before you get cooking:

• leave mint out until serving if you plan to have leftovers the next day
• use gloves when handling fresh peppers, ESPECIALLY if you wear contacts, but if you do forget to wear gloves, wipe your hands with alcohol + give your hands a milk/sourcream/yogurt bath
• don't touch your eyes after handing fresh peppers even if they don't taste spicy...and if you accidentally do, put a milk compress on your eye


  • Salmon Marinade:
  • 6-8 oz Atlantic salmon, fully thawed if using frozen
  • 1/4 cup teriyaki sauce
  • Noodles:
  • 4-6 oz noodles (lo mein, ramen, spaghetti)
  • Dressing:
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons olive oil (or your preferred oil)
  • 2 limes, juiced
  • Kosher salt
  • black pepper
  • Slaw:
  • 2-3 heads of baby bok choy, chopped
  • 1 small diced shallot OR 2-4 sliced scallions
  • ¼-½ teaspoon dried red chili flakes or fresh minced fresno/serrano pepper
  • 1/4 cup fresh mint, torn (sub basil or cilantro if desperate)


  1. Marinate salmon in teriyaki sauce for 15-25 mins at room temp while you prep the other recipe components. Turn several times throughout for even marinading.
  2. Cook noodles according to the package.
  3. In a salad bowl, assemble dressing ingredients and stir together. Chop baby bok choy and toss to combine.
  4. Heat a non-stick skillet at medium-low heat until water sizzles on surface. When ready, drizzle a little olive oil in the pan, pick up your fillet and gently shake off excess marinade (discard excess marinade), and gently transfer to the pan. Cook each side for 3 mins or to your preferred doneness. The salmon should have a nice carmelization on each side.
  5. In two generously sized single serving bowls, layer noodles, then baby bok choy slaw, and finally the salmon on top. Garnish with an extra sprig of mint if you’re feeling fancy...Enjoy!

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