Teriyaki's sauce should be shiny and coat the fish since it contains sugar.
– 1 bunch scallions, trimmed, divided – 4 heads (1 pound total) baby bok choy, halved lengthwise – 2 tablespoons canola oil – 3/4 teaspoon kosher salt, divided – 3/4 teaspoon black pepper, divided
– 4 (6-ounce) skin-on salmon fillet – 1/4 cup bottled thick teriyaki sauce (such as Shirakiku) – 2 (8.8-ounce) packages pre-cooked microwavable white rice (such as Uncle Ben’s), prepared according to package direction
Preheat the oven to 375° Fahrenheit. Line a large, rimmed baking sheet with aluminum foil.
Cut all but one scallion into 1 1/2-inch pieces. Thinly slice the remaining scallion and leave aside.
Toss the bok choy and scallions with oil and 1/4 teaspoon each of salt and pepper. Arrange the seasoned bok choy, cut side down, in an equal layer on the prepared baking sheet, along with the scallions.
Bake in the preheated oven for 5 minutes.
Move the bok choy and scallion pieces to the baking sheet's edges, and lay the salmon fillets in the center, approximately an inch apart. Sprinkle the remaining 1/2 teaspoon salt and pepper evenly over the fish. Apply 2 teaspoons of teriyaki sauce equally to the salmon.
Bake at 375°F for 18 to 20 minutes, or until the bok choy is soft and a thermometer inserted into the thickest area of the salmon reads 130°F.
Drizzle the remaining two tablespoons of teriyaki sauce over the fish and bok choy. Serve over rice and garnish with sliced scallions.