This Asian-glazed sheet-pan salmon and broccoli is an easy, healthy, and flavorful meal the whole family will love!
If you didn’t know this already, my family’s favorite meal is salmon. It’s on a regular rotation at our house and I think my boys would prefer I put it on the menu multiple times a week.
My simplest lemon herb roasted salmon is the recipe I always use, and we love it! But I found this Asian-glazed sheet-pan salmon and broccoli while flipping through the new Two Peas and Their Pod Cookbook and I knew it was the perfect time to try something new.
This roasted salmon with a Asian-inspired seasonings like sesame oil, ginger, soy sauce, hoisin, and garlic is tender and flaky, and full of incredible flavor. We all gobbled it up, even the kids! Baking it alongside broccoli on a single sheet pan is a brilliant way to make it a complete and delicious meal.
Two Peas and Their Pod Cookbook
As I’ve mentioned, this Asian-glazed sheet-pan salmon and broccoli recipe comes from the new cookbook by Maria Lichty of Two Peas and Their Pod. Maria is a good friend of mine and I’ve been anxiously awaiting the release of this book.
Maria’s blog is full of enticing family-friendly meals and treats and it’s no surprise that her book is just the same. This cookbook has barely left the kitchen since I got it! We’ve already tried the spaghetti squash with broccolini, tomatoes, and garlic bread crumbs (page 191), coconut chicken fingers (page 203), and asian pork lettuce wraps (page 208). They’ve all been incredible, though I think this salmon dish is my favorite.
I’m telling you, this is a cookbook you want on your kitchen shelf. Get your copy online here.
How to Make Asian-Glazed Sheet-Pan Salmon and Broccoli
Ingredients you’ll need
I admit the list of ingredients for the marinade is a little long, but if you have a well-stocked pantry you likely have most of the ingredients already. Here’s what you’ll need for the salmon marinade:
- 4 salmon filets, roughly 6 ounces each (I bough a 1 1/2 lb side of salmon and sliced into 4 pieces)
- Olive oil
- Toasted sesame oil
- Soy sauce
- Hoisin sauce
- Orange juice and zest
- Fresh mint
- Fresh cilantro
- Minced garlic
- Grated fresh ginger
- Red pepper flakes (optional)
And here’s all you’ll need for the broccoli:
- Head of broccoli
- Olive oil
- Salt and pepper
Only few minutes of work required!
This really is an incredibly easy recipe with only 3 steps:
- Whisk together marinade ingredients and pour over salmon.
- Chill the salmon for 30 minutes while the marinade works its magic.
- Roast salmon and broccoli together on a single sheet pan.
- This sheet-pan salmon and broccoli is a wonderful light meal all on it’s own, but steamed rice or quinoa make great side dishes if you’d like.
- Leave the salmon skin on or take it off before roasting, per your preference. I always leave mine on; the salmon flakes off of it easily after baking.
- Don’t forget to line your sheet pan! This makes cleanup a breeze.
- See the salmon recommendations sheet from the Monterey Bay Aquarium Seafood Watch if you’re interest in best practices for buying salmon.
More Sheet Pan Meals
Complete meals all baked together on one sheet pan are my favorite for busy nights! Here are a few more recipe from the archives:
- Loaded Baked Potato Sheet Pan Dinner
- Meatloaf and Potatoes Sheet Pan Dinner
- One Pan Roasted Chicken and Potatoes with Leeks and Arugula
Shop Tools for this recipe
Asian-Glazed Sheet-Pan Salmon and Broccoli
- 2 tablespoon olive oil
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- Zest and juice of half an orange
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 3 cloves garlic , minced
- 2 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes , optional
- 2 scallions , sliced
Salmon and Broccoli:
- 4 filets salmon , about 6 ounces each
- 1 heat broccoli , cut up into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Whisk together all of the ingredients for the marinade.
- Add salmon to a large gallon sized ziplock bag. Set aside 1/3 cup of the marinade and pour the rest into the ziplock bag.
- Seal and use your hands to work the marinade over all of the salmon. Chill in the fridge for at least 30 minutes.
- Preheat oven to 425°F and line a sheet pan with parchment paper or greased foil.
- Remove salmon from the marinade and space evenly on the prepared pan. Discard the marinade.
- Arrange the broccoli florets around the salmon on the sheet pan. Drizzle with olive oil and season with salt and pepper.
- Bake until broccoli is tender and salmon flakes easily, 15-20 minutes depending on the thickness of the salmon, and glazing salmon halfway through with reserved marinade.
- Top with sliced scallions and serve immediately.