Korean-Inspired Sheet Pan Salmon with Bok Choy and Runny Egg

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

This recipe is inspired by Korean bulgogi, a dish packed with different layers of flavor and texture. I recommend using boneless, skinless salmon fillets for this recipe, so if you’re purchasing from a counter at your grocer have them remove all bones, including pin bones, and strip the skin beforehand. The rice is best when it’s a day or so old since it’s dried out and will crisp a little better in the oven- but if you’re making everything on the day of, it still crisps slightly in the oven, though not as well. If you can only find baby bok choy, swap in 4-5 heads instead of 2 large regular-sized bok choy heads. I like serving the finished bowls with some kimchi and gochujang, a fermented Korean chili paste.

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Ingredients

  

• 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

Instructions

 

Prep Ahead:

• 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.

Tried this recipe?Let us know how it was!

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