Sheet Pan Recipe - Teriyaki Salmon And Baby Bok Choy From Ronnie Woo | Recipe

Preheat the oven to 450˚F. In a small saucepan, combine the soy sauce, orange juice, brown sugar, sesame oil, ginger and garlic; cook until brown sugar dissolves, 1 to 2 minutes. In a small bowl, whisk the cold water and cornstarch until smooth to make a slurry. Whisk the slurry into the warm soy sauce mixture until smooth.

Prepare the Sheet Pan: Line a rimmed baking sheet with parchment paper and arrange the salmon, bok choy, red bell pepper, and scallions in an even layer on top. Brush the salmon with some of the prepared teriyaki sauce, reserving the rest for serving. Drizzle olive oil over the vegetables and season with salt and black pepper. Roast until the salmon is cooked through, 12 to 15 minutes, depending on the thickness of the fish. Serve, top with chopped scallions and serve with cooked rice and remaining teriyaki sauce. 

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