Sheet Pan Korean BBQ Salmon and Bok Choy



  • 1 salmon filet or steak 
  • 12 large head of bok choy ends trimmed
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh minced ginger 
  • 2 cloves minced garlic
  • 1 teaspoon fresh black pepper 


  1. 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.
  2. In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, and pepper. Whisk with a fork to combine.
  3. 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.
  4. Place the pan in the oven and roast for 12-15 minutes, or until the salmon is cooked through and translucent in the center.
  5. Serve hot.

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