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.
You can use any cut of salmon with this Korean BBQ sauce, as long as it’s cleaned beforehand. Although, I wouldn’t recommend using a whole, cleaned salmon. The really good flavor comes from seasoning the flesh with the sweet and salty sauce. I tested this recipe with salmon steaks (in the photo below) and also with a whole side of fileted salmon, and each type of cut worked great.
The sauce in this sheet pan Korean BBQ 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.
Here’s a good tip if you’re using a salmon filet with the skin on one side: heat the sheet pan in the oven beforehand to help crisp the skin! Drizzle the sheet pan with some peanut or olive oil, then put it in the oven while the oven heats. Make the Korean BBQ sauce while you wait. Once the oven is heated, remove the hot pan carefully from the oven and lay the fish, skin side down, on the pan. Add the bok choy, then drizzle and brush on the sauce, and cook as directed.Print
- 1 salmon filet or steak (, about 10-12oz/310 grams)
- 1–2 large head of bok choy (, ends trimmed)
- 3 tablespoons soy sauce ((45 ml))
- 1 tablespoon sesame oil ((15 ml))
- 2 tablespoons brown sugar ((60 ml))
- 1 tablespoon fresh minced ginger ((15 ml))
- 2 cloves minced garlic
- 1 teaspoon fresh black pepper ((5 ml))
- Preheat the oven to 400*F. If you’re using a salmon filet with the skin on and would like to crisp the skin during cooking, add 1-2 tablespoons olive or peanut oil to a sheet pan and place the pan in the oven while you ready the rest of the meal.
- In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, and pepper. Whisk with a fork to combine.
- Remove the hot sheet pan from the oven and carefully add the salmon, skin down. Arrange the bok choy next to the salmon. Brush the salmon with 2/3 of the soy sauce mixture, then drizzle the bok choy with the remaining sauce.
- Place the pan in the oven and roast for 12-15 minutes, or until the salmon is cooked through and translucent in the center.
- Serve hot.