4.5 from 354 votes
Sheet Pan Asian Salmon and Broccoli
🍣🥦🙌🏻 An EASY recipe that only uses 7 ingredients, is ready in 20 minutes, and tastes way BETTER than salmon you'd get in a fancy restaurant! IMPRESS your family and friends with this FOOLPROOF recipe!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 419 kcal
Cuisine:
Asian
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
- 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
- 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.
Nutrition Information
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
19g
(6%)
Protein
37g
(74%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
8g
Cholesterol
94mg
(31%)
Sodium
1061mg
(44%)
Potassium
1086mg
(31%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
493IU
(10%)
Vitamin C
61mg
(68%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.