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 Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Seafood
Cuisine: Asian
Keyword: asian baked salmon, asian salmon, asian salmon marinade, asian salmon recipe, asian style salmon, salmon and broccoli, sheet pan salmon and broccoli
Servings: 4
Calories: 551kcal
Author: Averie Sunshine
Ingredients
1.50poundskin-on salmon fillet
3cupsbroccoli florets
3 to 4tablespoonshoney
3tablespoonsreduced-sodium lite soy sauceuse certified GF if this is important to you
3tablespoonssesame oil
1heaping tablespoon chili garlic sauceor reduced to taste for less heat
1tablespoonrice vinegaranother vinegar may be substituted
Optional fresh cilantrofor garnishing
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 and serve immediately.
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.