Sheet Pan Asian Salmon and Broccoli
Sheet-pan salmon and broccoli glazed with a honey–soy–sesame–chili sauce, baked then briefly broiled until the glaze caramelizes.
Servings: 4 servings
Ingredients
Ingredients
- 1.50 poundskin-on salmon fillet
- 3 cupsbroccoli florets
- 3 to 4 tablespoonshoney
- 3 tablespoonsreduced-sodium lite soy sauce (use certified GF if this is important to you)
- 3 tablespoonssesame oil
- 1 tablespoonchili garlic sauce (I use a heaping tablespoon, reduce to taste for less heat)
- 1 tablespoonrice vinegar (another vinegar may be substituted)
- fresh cilantro ,optional for garnishing
- salt and pepper to taste, optional if desired
Instructions
Instructions
- Preheat oven to 375°F (use convection if you have it). Line a baking sheet with aluminum foil. Place the 1.50-pound skin-on salmon fillet skin-side down on the baking sheet and nestle the 3 cups broccoli florets evenly around the salmon; set aside.
- In a small bowl, combine 3 to 4 tablespoons honey, 3 tablespoons reduced-sodium lite soy sauce, 3 tablespoons sesame oil, 1 tablespoon chili garlic sauce, and 1 tablespoon rice vinegar. Stir until the mixture is uniform.
- Slowly spoon most of the sauce mixture over the top of the salmon. Dot the broccoli lightly with the remaining sauce (the broccoli will absorb runoff from the salmon).
- Bake at 375°F for about 12 to 15 minutes, or until the salmon is nearly cooked through (the flesh is mostly opaque but not fully flaked).
- Change the oven setting to Broil on High and broil for 3 to 5 minutes, watching closely, until the salmon is fully cooked and the glaze is slightly caramelized. If you prefer not to broil, continue baking a few extra minutes until done; avoid overcooking.
- Optionally season with salt and pepper to taste and garnish with fresh cilantro. Serve immediately.
Equipment
- Baking Sheet
- Aluminum Foil
- Small Bowl
- Spoon
- Oven
Notes
Notes
Note about broiling
– Keep a very watchful eye on your food if you broil it because the honey in the sauce will be prone to burning and it can go from fine looking to burnt in less than 1 minute so don’t leave the kitchen and watch it the whole time.
Read blog post for suggestions about how to know when salmon is done. All pieces vary in their thickness and therefore all cooking times will vary. You need to be the judge of when it’s done and not go by solely what the clock says.
Storage:
Recipe is best fresh but will keep airtight in the fridge for up to 4 days.
Note about broiling
– Keep a very watchful eye on your food if you broil it because the honey in the sauce will be prone to burning and it can go from fine looking to burnt in less than 1 minute so don’t leave the kitchen and watch it the whole time.
Read blog post for suggestions about how to know when salmon is done. All pieces vary in their thickness and therefore all cooking times will vary. You need to be the judge of when it’s done and not go by solely what the clock says.
Storage:
Recipe is best fresh but will keep airtight in the fridge for up to 4 days.