Ever get home from work, open the fridge, and just… stare? Same. The other night I was in that exact boat. Hungry. Tired. Zero patience for complicated recipes. That’s when sheet-pan salmon bok choy with rice saved the day. Quick cleanup, healthy, and honestly? Tastes like something from a five-star spot (but you don’t have to dress up). If you’re already drooling over easy dinners, check out this chicken scampi with garlic parmesan rice for another low-effort dinner hit. 
How to make Sheet Pan Teriyaki Salmon with Baby Bok Choy
Alright, I know you’re not here for a history lesson. Here’s the basic plan. You’ll lay out salmon fillets and some snappy baby bok choy right on the pan. No need to fuss around with extra dishes. The sauce? Ridiculously simple. Soy sauce, a little honey, some garlic and ginger. Trust me, you don’t need to measure everything perfectly. Pour it over the salmon and veggies, toss in the oven, bam!
The rice cooks on the side (use a rice cooker or those lazy day microwave bags – no judgment). In less than half an hour, you’ve got dinner. Sometimes I even just dump the hot rice right on the tray before serving. Looks wild, tastes awesome.
“I can’t believe this came together so fast! My picky teen even asked for seconds. Added bonus: barely any dishes.” – Jess in Ohio
What ingredients do I need to make this recipe?
Honestly, you can riff on this meal, but here’s what you really need for the classic sheet pan salmon bok choy with rice vibe:
- Salmon fillets (skin on or off, no biggie)
- Baby bok choy (chop them in half if they’re big guys)
- Soy sauce (low sodium if you’re watching that)
- Honey or brown sugar (for the sticky feel)
- Fresh garlic, ginger (powdered is totally fine too)
- Whatever kind of rice floats your boat
If you want to get fancy, toss a handful of sesame seeds or chopped green onions on at the end. There’s seriously nowhere to mess this up.
Tips for meal prep
You’ve heard folks rave about meal prep. You’re not wrong to roll your eyes, but…this one is legit easy. The best tip? Make extra sheet pan salmon bok choy with rice – it reheats shockingly well.
Chop the bok choy and mix up that sauce ahead of time. Store everything in the fridge. When dinnertime hits, you just assemble and bake. If your salmon is frozen, throw it in the fridge the night before. It thaws out without you thinking. See? Totally low drama.
What Is Bok Choy?
Let’s clear something up. Bok choy might sound fancy, but it’s just a type of Chinese cabbage. It’s got this mild taste, little bit sweet, crisp like lettuce but way more interesting. I used to skip it at the store until I actually cooked it – now I snag it almost every week.
Baby bok choy is tinier and gets all cute and roasted on the sheet pan. Big ones? They work, but chop ’em smaller or they’ll hog all the space. The green tops get tender, the white stalks stay a bit crunchy. Seriously, don’t be afraid to try it!
Can I Add More Ingredients to the Sheet Pan?
Absolutely. This is not a strict dinner. Toss in sliced bell peppers, snap peas, or even broccoli if you’ve got them lingering. Mushrooms get extra tasty with that sauce. Heck, I’ve even thrown pineapple on one side when I was feeling wild. Just remember: softer veggies need less time, so add them halfway if needed.
You can change up the rice too! Jasmine, brown, heck even cauliflower rice if you’re still on that wagon.
Serving Suggestions
- Serve the sheet pan salmon bok choy with rice straight on the tray for a casual, no-fuss vibe.
- Try a squeeze of orange or lime for extra zing.
- A drizzle of sriracha or chili crunch pumps up the heat.
- Leftovers? Slice salmon over a salad next day. So good.
Common Questions
Q: Do I have to use salmon?
A: Nope! Try cod, tilapia, or even chicken if you want.
Q: My bok choy is wilted. Still use it?
A: If it’s not slimy, chop the ends and you’re good. A little limp is fine once it roasts.
Q: Can I make this gluten-free?
A: Grab tamari or coconut aminos instead of soy sauce.
Q: How do I know the salmon’s done?
A: Fork flakes it easily and is just barely opaque inside. Usually 14-16 minutes at 400 is perfect.
Q: What rice works best?
A: I like jasmine best, but use any you enjoy! Even the frozen microwave packs work for busy nights.
Weeknight Dinner That Doesn’t Feel Like a Chore
So there ya go. If sheet pan salmon bok choy with rice isn’t your new dinnertime hero, sheesh, I don’t know what is. You get crispy greens, tender fish, and sticky rice with hardly any dishes to wash. Plus, you can swap in whatever’s in your veggie drawer. For more weeknight magic, you might wanna peep this sheet pan teriyaki salmon with baby bok choy for another twist, or brighten things up with a bowlful of lemony lentil salad with feta. Swing by Big Delicious Life for their own take on this crowd-pleaser. Grab the ingredients, make it your own, and please – let yourself off the dinner duty hook tonight. 
Sheet Pan Teriyaki Salmon with Baby Bok Choy
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Lay the salmon fillets and baby bok choy on a sheet pan.
- In a bowl, mix together the soy sauce, honey (or brown sugar), minced garlic, and ginger.
- Pour the sauce over the salmon and bok choy.
- Bake in the preheated oven for about 14-16 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, cook your rice according to package instructions.
- Serve the sheet pan salmon and bok choy with rice straight on the tray.
- Optional: Squeeze some orange or lime on top for added flavor.
- Drizzle with sriracha or chili crunch if you like it spicy.