You’ll love the flavors of this Lime Teriyaki Oven Baked Salmon. It is an easy healthy weeknight dinner and one of our family’s favorite sheet pan dinners! With pineapple and baby bok choy it is a simple one dish dinner that leaves you more time to spend with the family.
This is very much a mix of ingredients from different Asian countries, limes which originally came from India, Myanmar, and Malaysia, bok choy, otherwise known as Chinese cabbage, and teriyaki sauce from Japan. Of course the pineapple is popularly associated with Hawai’i but actually comes from South America. I am so grateful for these fusion blends we can create!
Table of contents
This is seriously the easiest way to make salmon and takes less than 45 minutes from beginning to end. My favorite part was sticking it in the oven and walking away and getting to spend time with my family playing games instead of spending the whole time in my kitchen.
I paired this with rice made in my rice cooker and some garlic soy edamame since my kids aren’t big fans of bok choy. My philosophy is to keep introducing kids to new foods even if they don’t like it but also give them an option that they do like.
- rice vinegar
- soy sauce
- sesame oil
- lime juice
- green onions
- sesame seeds
- salmon fillet
- baby bok choy
If you don’t like bok choy you could use broccoli instead. Add the broccoli to the pan at the beginning instead of halfway through.
How to make this
- Preheat your oven and prep your cookie sheet with cooking spray or parchment paper.
- Lay the salmon down on the cookie sheet.
- Combine the sauce ingredients in a bowl and pour over the salmon.
- Bake halfway, add the pineapple and bok choy, and then continue cooking.
- Garnish with chopped green onions and sesame seeds and serve with rice.
Other sheet pan dinners you may like
- Sheet Pan Honey Mustard Chicken
- Sausage and Veggies Hoagies
- Easy Sheet Pan Gnocchi and Veggies
- Kielbasa and Pierogies Sheet Pan
How to know when salmon is done cooking?
According to the USDA salmon should be cooked to a minimum of 145 degrees F when measured at the thickest part of the salmon fillet.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or undercook my meat.
I’ve found the perfect time to pull the salmon from the oven is when the fish has reached 135 degrees F when measured at the thickest part. Cover with foil and allow to sit for at least 10 minutes. The fish will continue to cook as it rests.
You will know when salmon is finished baking when you can easily flake the meat with a fork.
Tips for cooking with kids
If you are working with little ones, cut up the garlic, ginger, pineapple and bok choy before hand and make sure you have all of your sauce ingredients ready to go.
Encourage your children to smell each of the ingredients as they add them to the bowl. Ask them what they think they will taste like based on their smell? If they are willing, let them taste a little of each ingredient on its own. Then let them taste the finished sauce.
My personal experience has been that much of picky eater fear is fear of the unknown. Adding layers to the experience other than the actual eating means they are more willing to try it once it’s cooked!
See here for more tips on cooking with kids!
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- ¼ cup brown sugar
- 3 cloves garlic minced
- ¼ cup lime juice
- 2 Tablespoons soy sauce
- 1 Tablespoon seasoned rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
- ½ teaspoon fresh ground black pepper
- 2 pounds salmon fillet
- 1 pound baby bok choy halved
- 2 cups chopped fresh pineapple or 1 20-ounce can pineapple chunks, drained
- ¼ cup Green onions for garnish
- 1½ teaspoons Sesame seeds for garnish
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or grease with cooking spray.
- In a bowl whisk together brown sugar, garlic, lime juice, soy sauce, rice vinegar, sesame oil, ginger, and black pepper.
- Lay salmon fillet skin side down onto the prepared cookie sheet. Pour sauce mixture over salmon. Bake for 10 minutes.
- Add the pineapple and bok choy halves. Return the pan to the oven.
- Bake for 10-15 minutes more or until the salmon reaches 135°F when measured at the thickest part of the fillet.
- Remove the cookie sheet from the oven and lightly cover the salmon with foil.
- Allow to rest for 10 minutes before serving. Serve with rice, the bok choy, pineapple, and garnish with green onions and sesame seeds.