Fishe Recipe

A Simple Grilled Side for Salmon Nights

Some outdoor dinners are best when the side dish stays uncomplicated. This grilled bok choy and potatoes recipe uses four everyday ingredients, an oven, and a quick finish over the grill.

The potatoes turn crisp at the edges, the bok choy picks up light grill marks, and the whole plate works especially well beside grilled salmon.

In This Recipe

Recipe Card Ingredients Instructions Grilling Tips Serving Ideas Frequently Asked Questions

Recipe Card

Grilled Bok Choy and Potatoes

Serves: 4

Cooking methods: Oven and grill

Best with: Grilled salmon

Ingredients

The ingredient list is intentionally short, so the vegetables and light smoky char stay at the center of the plate.

4 bok choy
6 small potatoes
Olive oil, as needed
Salt and pepper, to taste

How to Make Grilled Bok Choy and Potatoes

Roast the potatoes

Heat the oven to 350 degrees F. Roast the six small potatoes for about 1 hour, or until they are tender.
Prepare the bok choy

Rinse the bok choy and slice each one in half. Drizzle the cut sides with olive oil, then season with salt and pepper. Smoked sea salt and cracked pepper are especially good here.
Grill the bok choy

Place the bok choy on the grill and cook for 2 to 3 minutes per side, until the leaves soften slightly and grill marks appear.
Crisp the potatoes

Slice the roasted potatoes in half and place them cut-side down on the grill. Cook until the edges are crisp, then serve while warm.

Tips for Better Grill Marks and Crisp Potatoes

Dry the bok choy

After rinsing, shake off excess water before adding olive oil. A drier cut surface makes it easier to build light char.

Start the potatoes first

The potatoes need the longest cooking time. Put them in the oven before preparing the rest of the meal.

Use the cut side

Finishing both vegetables cut-side down gives the flat surface direct contact with the grill and helps the edges crisp.

What to Serve With Grilled Bok Choy and Potatoes

This side was created as a companion to grilled salmon. The potatoes make the meal feel substantial, while the bok choy keeps the plate fresh and simple.

It also fits naturally beside other grilled seafood. Keep the seasoning restrained so the main dish remains the focus, then bring extra smoked salt or cracked pepper to the table for anyone who wants more.

Why You Should Trust This Recipe

Fishe recipes are made for the kind of meals that follow a day outside: practical, unfussy, and easy to share. This one relies on a short ingredient list and a straightforward oven-to-grill method that keeps dinner moving without burying the vegetables under extra steps.

Frequently Asked Questions

Can I use baby bok choy?

Yes. Baby bok choy works well because it can be halved and placed directly on the grill. Watch it closely because smaller heads may cook faster than larger bok choy.

Do the potatoes need to be boiled first?

No. This recipe roasts the small potatoes in a 350-degree oven until tender, then finishes them on the grill for crisp edges.

What kind of salt works best?

Regular salt works, but smoked sea salt adds a subtle outdoor-grill flavor without requiring another ingredient or sauce.

How long should bok choy cook on the grill?

Grill the halved bok choy for about 2 to 3 minutes per side. Look for visible grill marks and leaves that have softened without becoming limp.

What main dish pairs with this vegetable side?

Grilled salmon is the original pairing. The simple olive oil, salt, and pepper seasoning also works beside other grilled fish or seafood.

Conclusion

Good outdoor cooking does not have to be complicated. With tender potatoes, lightly charred bok choy, and a simple finish of olive oil, salt, and pepper, this side dish leaves room for the salmon, the conversation, and one more evening outside.

Dress for the Day Before Dinner

For long hours around water, explore Fishe's collection of sun-ready layers designed for fishing and outdoor movement.

Explore Sun Protection

Grilled Bok Choy and Potatoes: Easy Side Dish