Prep time
10 MIN
Total time
30 MIN
Using zucchini as a base gets extra vegetables into this delicious recipe! 



  1. In a measuring cup, whisk together broth and Teriyaki sauce. Pour half of the marinade over the salmon and turn to coat. Let marinate for at least 10 minutes in the refrigerator. 
  2. In a large skillet, bring remaining marinade to boil and toss with bok choy; cook, stirring often until tender crisp, about 3 minutes. Remove from heat and stir in green onion and zucchini. Transfer to platter. 
  3. In same skillet, heat oil over medium heat. Cook salmon with marinade on both sides, until golden, turn off heat, cover and let sit, just until fish is opaque and can be flaked with a fork, about 5 minutes. Break salmon up over zucchini mixture and serve. 

Recipe Tips

Zucchini “noodles’ can be made simply with a hand spiralizer or even purchased prepared at the grocery store. 

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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  • 4 Stars

    Good, but instructions could be improved

    Good flavour and texture. I made it with Swiss Chard instead of bok choy, and Campbell's No Salt Added Chicken Broth instead of the Seafood Broth. The instructions say "Cook salmon with marinade on both sides, until golden". There's no way to get the salmon cooked golden if its cooked with the marinade - it just boils in the marinade. Instructions should say to pour off the marinade or drain the salmon. It should probably be patted dry with paper towel in order to make it easier / possible to properly brown / cook until golden. Further, that half of the marinade isn't necessary for the bok choy and zucchini mixture. There's lots of liquid in the vegetables already. On that note, I suggest adding cornstarch or other thickening agent to the marinade / sauce as it was far too runny. I certainly will next time I make it. The full quantity of marinade (2-1/2 cups) would probably take a full tablespoon of cornstarch, perhaps a bit more.

    Brian F. | August 28, 2020

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