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.

No ratings yet

Print Recipe Pin Recipe Add to Your Prep Sesh Go to Prep Sesh

What’s a Prep Sesh?Click HERE for details!

Servings 0

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!

You might also like:

3 Ingredient Butternut Squash Sheet Pan Soup

3 Ninja Sheet Pan Meal Secrets

Easy Sheet Pan Cookbook