Sheet Pan Asian Salmon and Broccoli
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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!!
What Does The Sheet Pan Asian Salmon Taste Like?
In a word, it’s heavenly. It far exceeds any piece of salmon you’d get in a fancy restaurant and only uses seven ingredients.
The salmon is tender, moist, not overcooked in the least (my pet peeve is overcooked fish and restaurants are notorious for this), and the broccoli remains perfectly crisp-tender and so juicy from the sauce.
The broccoli florets are the perfect little sponges to absorb runoff sauce that falls from the salmon, which is why I strategically used broccoli and then positioned it directly next to the salmon.
The sauce is a mixture of Asian-inspired ingredients and since salmon is a bold-flavored fish, it can really stand up to all of these ingredients, as can broccoli.
The sauce does have a mild heat from the chili garlic sauce I used. I used a heaping rounded tablespoon but if you’re sensitive to heat I would use 1 teaspoon, or even less.
Try not to omit the sauce because it does add a layer of flavor authenticity to this dish which I think is important to the final overall flavor profile.
What’s in Asian Salmon and Broccoli?
For this easy baked salmon with broccoli, you’ll need:
- Skin-on salmon fillet
- Broccoli florets
- Soy Sauce
- Sesame Oil
- Chili Garlic Sauce
- Rice Vinegar
- Optional Cilantro for garnishing
How to Make Asian Salmon
To make this baked salmon infused with layers of Asian flavors, you’ll first need to line a baking sheet with aluminum foil. This saves hugely on cleanup time and I highly recommend using foil.
Place the salmon skin-side down, then nestle the broccoli florets around it.
Stir together honey, soy sauce, sesame oil, chili garlic sauce, rice vinegar, and drizzle most of it over the salmon, and just dot the broccoli with it. Much of it will runoff into the broccoli anyway, which is why you don’t have to hit it with too much of the sauce at the outset.
How To Tell When The Salmon Is Done?
Bake for 12 to 15 minutes or until salmon looks almost done, but not quite.
This may be hard to distinguish for a beginning cook, and the dark color of the sauce compounds the issue because you can’t clearly see the color of the fish, but the salmon will be light pink and opaque when done.
It will flake easily with a fork when it’s done.
Because all pieces of salmon vary in their thickness, cooking times will vary. Thick pieces will require a bit more time, thin and long pieces will need less. If in doubt, I recommend pulling it when you first think it’s done and flaking it with a fork and if it’s still a little underdone, you can always return it to the oven. You can’t undo things if you accidentally overcook it.
Do I Have to Broil the Salmon?
I like to broil my salmon for 3 to 5 minutes to add a touch of smoky flavor to the salmon and the tips of the broccoli florets, but you need to use extreme caution when broiling, especially when there’s something like honey that can burn easily in this glaze.
You don’t want to burn your masterpiece and things can go from underdone to burnt in under 1 minute with a broiler so be careful and stand in the kitchen and watch it closely.
If you don’t feel confident using your broiler or maybe you don’t have one, you don’t have to broil the Asian salmon. However, it does add a nice ‘toasting’ effect to the top of the salmon and the tips of the broccoli florets that you’ll miss out on.
If desired, you can continuing baking the salmon in your regular oven – just keep an eye on it so it’s not overdone or become too dry, or that it’s underdone and raw.
And if you are broiling it, big tip: use caution! You only need to broil a few minutes, likely less than 5 minutes.
By 4 minutes I could smell the honey in the sauce just starting to burn around the perimeter and knew it was time to pull it out immediately.
Can I Make This With Smaller Pieces of Salmon?
Yes, but the bake times will vary depending on how thick your salmon fillets are.
If you use individual pieces of salmon instead of one large salmon fillet, my best advice is to cook the salmon until it’s done and keep an eye on it.
- 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
- 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. 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.
- Optionally garnish with cilantro and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 4 days.
Amount Per Serving: Calories: 551Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 107mgSodium: 442mgCarbohydrates: 27gFiber: 4gSugar: 19gProtein: 41g
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