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Recipe by Chef

Sheet pan Asian salmon & broccoli

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Dairy Dairy
Easy Easy
0 Servings
Allergens

No Allergens specified

30 Minutes
Diets

No Diets specified

Quick, easy and mess free.

Ingredients

Sheet pan Asian salmon & broccoli

  • 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 heaping tablespoon chili garlic sauce, or reduced to taste for less heat

  • 1 tablespoon rice vinegar (another vinegar may be substituted)

  • Optional fresh cilantro, for garnishing

Directions

Directions

1.

Preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), spray with cooking spray, place the salmon skin-side down on the baking sheet, and nestle the broccoli directly around it, evenly spaced; set aside.

2.

To a small bowl, add all remaining ingredients (except cilantro), and slowly spoon most of the mixture over the salmon, and just dot the broccoli with the sauce. It will absorb the runoff sauce from the salmon so no need to put much sauce on it from the outset.

3.

Bake for 375F for about 12 to 15 minutes, or until salmon is nearly done. Turn Broiler to High, and broil for 3 to 5 minutes to finish cooking. Note – 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. Alternatively, if you’re not comfortable broiling, simply continue baking the salmon for a few extra minutes, or until done; don’t overcook or the salmon will be dry and the broccoli will burn. Tip – 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.

4.

Optionally garnish with cilantro and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 4 days.

Directions

Directions

Sheet pan Asian salmon & broccoli

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