Sheet Pan Asian Salmon and Broccoli
Make Sheet Pan Asian Salmon and Broccoli for a glossy, one-pan dinner that’s quick, flavorful, and easy to scale.
Ingredients
- 1.50 pound skin-on salmon fillet
- 3 cups broccoli florets
- 3 to 4 tablespoons honey
- 3 tablespoons reduced-sodium lite soy sauce (use certified GF if this is important to you)
- 3 tablespoons sesame oil
- 1 tablespoon chili garlic sauce (I use a heaping tablespoon, reduce to taste for less heat)
- 1 tablespoon rice vinegar (another vinegar may be substituted)
- fresh cilantro, (optional for garnishing)
- salt and pepper, to taste (optional if desired)
Instructions
Step 1: Prepare the sheet pan and arrange the salmon and broccoli
Preheat the oven to 375°F (convection if you have it). Line a rectangular baking sheet with aluminum foil for easy cleanup and lightly spray the foil with cooking spray. Place the skin-on salmon fillet skin-side down in the center of the foil-lined sheet, then nestle the broccoli florets evenly around the salmon so each piece has room to roast. Season the fish and florets lightly with salt and pepper if you like, then set the prepared tray aside while you make the sauce.
Step 2: Whisk the sauce until glossy and spoon most over the fish
In a small bowl combine honey, reduced-sodium lite soy sauce, sesame oil, chili garlic sauce, and rice vinegar; whisk until the mixture becomes a cohesive, glossy glaze with visible syrupy strands. Taste and adjust the heat or sweetness to your preference. Slowly spoon most of the mixture over the top of the salmon so it pools and clings to the flesh, and gently dot a little of the remaining sauce over the broccoli — it will absorb the runoff while roasting. Keep a small bowl with the leftover glaze and the spoon nearby for finishing.
Step 3: Roast the pan until the salmon is nearly done
Slide the assembled sheet pan onto the counter (we’re photographing the result, not showing the oven). Roast at 375°F for about 12 to 15 minutes, monitoring the salmon for doneness—the surface will deepen in color and the flesh will begin to flake at the thickest part while the broccoli florets will turn more vibrant with slightly darkened tips.
Step 4: Finish under high broil or continue baking for a few minutes
To develop a glossy, slightly caramelized finish, move the tray to a broiler setting on high and broil for 3 to 5 minutes until the glaze is bubbling and the very edges of the broccoli show small charred tips. If you prefer not to broil, simply continue baking a few extra minutes until the fish reaches your desired doneness. Be careful not to overcook — the goal is a shiny, lacquered exterior with tender, flaky interior and roasted, slightly crisp broccoli.
Step 5: Garnish, serve, and present immediately
Transfer the salmon and broccoli to a rectangular serving platter (retaining the baked rectangular geometry) or present on the foil-lined sheet for a rustic look. Scatter fresh cilantro leaves over the top for a bright green contrast, add salt and pepper to taste, and cut a portion so a pale pink, flaky interior is visible. Serve immediately so the glaze is glossy and warm, with small pools of sauce around the salmon.
Notes
- Pat the salmon dry before glazing to help the sauce stick.
- Cut broccoli into even florets so everything cooks uniformly.
- Reserve a small amount of glaze for finishing after baking.
- Watch the broiler closely to avoid overcooking the salmon.
- For gluten-free, substitute tamari for soy sauce.