Sheet-Pan Salmon with Rice Cakes & Kimchi Delight
Sheet-Pan Salmon With Rice Cakes and Kimchi
Sheet-Pan Salmon With Rice Cakes and Kimchi
Ingredients
- 8 cloves of garlic, finely shredded
- 1½ lb. cylindrical Korean rice cakes (approximately 2½" in length), thawed if previously frozen
- 1 jar (16–24 oz.) of Napa cabbage kimchi
- ½ tsp. crushed red chili flakes
- 4 Tbsp. oyster sauce, separated
- 3 Tbsp. toasted sesame oil, separated
- 2 Tbsp. vegetable oil, separated, plus additional for drizzling
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, separated, plus extra
- 12 oz. baby bok choy, trimmed, quartered through the root ends, or cut into eighths if large
- 1 piece of skinless center-cut salmon fillet weighing 1½–2 lb.
- 3 large green onions
Instructions
Step 1
To get started on this delicious sheet-pan salmon dish, place a rack in the bottom third of your oven and preheat it to 400°F. While the oven warms up, grab a rimmed baking sheet and add in 8 finely grated garlic cloves, 1½ pounds of cylindrical Korean rice cakes (make sure they're thawed if frozen), and a 16-24 oz. jar of Napa cabbage kimchi. Next, sprinkle in ½ teaspoon of crushed red pepper flakes, 3 tablespoons of oyster sauce, 2 tablespoons of toasted sesame oil, 1 tablespoon of vegetable oil, and ½ teaspoon of Diamond Crystal kosher salt (or ¼ teaspoon of Morton kosher salt). Toss everything together until the rice cakes and kimchi are evenly coated with the flavorful mixture. Once your oven is ready, spread the mixture out on the baking sheet in a single layer. Bake for about 25 to 30 minutes, tossing everything halfway through, until the rice cakes are tender and the garlic is fragrant, filling your kitchen with an irresistible aroma!
Step 2
While your salmon is cooking, let’s give that bok choy some love. Start by rinsing the baby bok choy under cold water to remove any dirt or grit, then pat it dry. Next, trim off the root ends and slice the bok choy into quarters; if you're working with larger ones, cut them into eighths so they cook evenly. In a medium bowl, combine the bok choy with 1 tablespoon of vegetable oil, ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt, 1 tablespoon of oyster sauce, and 1 tablespoon of toasted sesame oil. Toss everything together until the bok choy is well coated and glistening. You're looking for a vibrant, glossy mix that’s ready to hit the heat!
Step 3
To start, pour ½ cup of water onto the baking sheet with your rice cake mixture. Gently toss everything together so the water coats the rice cakes and creates a nice, saucy consistency. Next, take your bok choy mixture and scatter it evenly over the rice cakes. Now it’s time to place the star of the show: arrange your 1½–2 lb. piece of skinless center-cut salmon fillet right in the center of the baking sheet. Drizzle a little vegetable oil over the salmon, and don’t be shy with the salt—season it generously to enhance all those wonderful flavors. Pop the baking sheet into a preheated oven at 400°F and bake for 16 to 20 minutes. You’ll know it’s done when the salmon is opaque in the middle and flakes easily with a fork, while the bok choy should be tender and vibrant. Enjoy the delicious aroma filling your kitchen!
Step 4
While your salmon is cooking, let’s prep those scallions for a fresh crunch. Start by cutting the scallions into 3 to 4-inch pieces. After that, slice each piece lengthwise, then cut them into smaller matchsticks—aim for thin strips, but if you have any particularly thick pieces, feel free to slice them again to keep everything uniform in size. Next, place your scallion matchsticks into a large bowl filled with ice water. This soaking will help them crisp up beautifully, so let them hang out in there for about 10 minutes. Once they’re nice and chilled, drain the scallions and gently pat them dry with a clean kitchen towel. If you’re looking for a quicker option, you can simply slice them thinly and skip the ice water step, but , the crunch is worth the wait!
Step 5
Once your salmon and rice cakes are beautifully cooked, take the baking sheet out of the oven—be careful, it’s hot! Now, grab a handful of fresh scallions and chop them into thin slices. Scatter these vibrant green pieces generously over the salmon and rice cakes, allowing their fresh flavor to brighten up the dish. This little addition not only adds a pop of color but also brings a lovely crunch. Enjoy the sight of your delicious meal, and get ready to dig in!
Nutrition Information
My Tip
To ensure your rice cakes achieve that perfect tender texture, toss them with the kimchi and seasonings thoroughly before baking, and don’t forget to drizzle some vegetable oil on top. This helps them crisp up nicely while soaking in all those delicious flavors!
Leftovers
To store your leftover Sheet-Pan Salmon with Rice Cakes and Kimchi, place it in an airtight glass container to keep the flavors intact and prevent sogginess. When you're ready to enjoy it again, reheat in a skillet over medium heat for about 5-7 minutes, allowing the salmon to crisp up while warming the rice cakes and kimchi.
Make It Your Own
For a delightful twist, swap the salmon for firm tofu, marinating it in the oyster sauce and sesame oil for extra flavor. This keeps the dish plant-based while still delivering that satisfying texture and umami goodness.