4.5 from 354 votes
Sheet Pan Asian Salmon and Broccoli
This Sheet Pan Asian Salmon and Broccoli recipe features a skin-on salmon fillet baked alongside broccoli florets, all coated with a flavorful honey, soy sauce, sesame oil, chili garlic sauce, and rice vinegar glaze. The result is tender salmon with a sweet-and-spicy savory sauce and crisp-tender broccoli that absorbs the salmon's juices. The sheet pan method simplifies cooking and cleanup while promoting caramelization and balanced textures.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
419 kcal
Cuisine:
Asian
Ingredients
- 1.50 pound salmon fillet skin-on
- 3 cups broccoli florets
- 3 to 4 tablespoons honey
- 3 tablespoons soy sauce use certified GF if this is important to you, reduced-sodium lite
- 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)
- cilantro optional for garnishing, fresh
- salt optional if desired, to taste
- black pepper optional if desired, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Optionally garnish with cilantro, add salt and pepper if desired to taste, and serve immediately.
Cup of Yum
Notes
- When broiling, watch carefully to prevent burning from the honey-based glaze.
- Cooking times vary with salmon thickness; rely on doneness cues rather than time alone.
- Use foil-lined baking sheet for easier cleanup.
- Leftovers can be stored airtight in the refrigerator for up to 4 days.
Nutrition Information
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
19g
(6%)
Protein
37g
(74%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
8g
(40%)
Cholesterol
94mg
(31%)
Sodium
1061mg
(44%)
Potassium
1086mg
(23%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
493IU
(10%)
Vitamin C
61mg
(68%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 419
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 94mg | 31% |
| Sodium | 1061mg | 44% |
| Potassium | 1086mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 61mg | 68% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.