Step 1

Preheat the oven to 450˚F

Step 2

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

Step 3

In a small bowl, whisk the cold water and cornstarch until smooth to make a slurry

Step 4

Whisk the slurry into the warm soy sauce mixture until smooth

Step 5

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

Step 6

Brush the salmon with some of the prepared teriyaki sauce, reserving the rest for serving

Step 7

Drizzle olive oil over the vegetables and season with salt and black pepper

Step 8

Roast until the salmon is cooked through, 12 to 15 minutes, depending on the thickness of the fish

Step 9

Serve, top with chopped scallions and serve with cooked rice and remaining teriyaki sauce