Salty-sweet bulgogi-inspired sheet pan salmon, roasted alongside bok choy with a fried egg and crispy rice; it’s an easy and flavorful weeknight dinner, made entirely on one pan!
I tested this Sheet Pan Korean BBQ Salmon with Bok Choy three times while getting it ready to post here.
Each time I was thankful for how ridiculously easy a good sheet pan dinner can be.
Toss the ingredients on the pan, add some seasonings, place in a hot oven. Eat.
Ugh, I just love how simple it is.
The sauce in this Korean-style salmon recipe is inspired by bulgogi, a traditional Korean bbq dish and one that I’ve fallen in love with recently.
It’s a combo of salty and sweet, and fresh and spicy. Not only does it whip up crazy fast but it adds a ton of flavor to both the salmon and the bok choy.
Plus, it’s easy to whip up, making it a great weeknight dinner.
It makes fabulous leftovers- I just make a fresh egg on the stove while the salmon, bok choy and rice are heating in the microwave, and it’s like I’m eating it fresh all over again.
Is there anything a runny egg can’t make better?
Sheet Pan Korean BBQ Salmon and Bok Choy
- 2 pounds boneless, skinless chicken thighs skinless salmon filets (about 4-5 filets)
- 2 bok choy
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 3 tablespoons olive oil
- 4 cup long grain white rice cooked
- 4 egg
- Make the rice as instructed, and set aside until cool enough to store.
- Mix sauce, store.
- Trim ends and roughly chop the bok choy, store.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Prepare as directed from fresh, above.
Make From Fresh:
- Preheat the oven to 400*F.
- In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, and garlic.. Whisk with a fork to combine until smooth and the sugar has dissolved.
- Trim the woody ends from the bok choy and roughly chop into bite-sized pieces about 1-2” long.
- Spread the bok choy evenly on the pan.
- Drizzle the bok choy with 2 tablespoons of sauce and use tongs to gently toss and lightly coat.
- Arrange the salmon filets on top of the bok choy, leaving a few inches between each filet.
- Spread the remaining sauce on top of the salmon filets.
- Spread the rice evenly on the pan and drizzle with the olive oil. Use a spoon to gently toss the rice with olive oil.
- Crack the eggs gently on top of the rice, taking care not to break the yolks if possible.
- Place both pans in the oven.
- Cook the eggs for 5-8 minutes until the rice is starting to crisp and the whites of the egg have set. Remove and set aside until the salmon is ready.
- Cook the salmon pan for 10-12 minutes, until the bok choy has begun to brown and the salmon has cooked through and is flaky in the middle.
- Divide the rice among 4 bowls and top with salmon and bok choy, divided evenly among the bowls. Top each bowl with baked egg and serve.
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