Easy 30 minute weeknight dinner! Asian-Glazed Sheet Pan Salmon and Broccoli with a sweet and spicy glazed with roasted broccoli – all cooked on the same pan!
I’ve been obsessed with salmon for probably a year now and every few days I grill up a few blackened salmon fillets because I can’t go more than a day without salmon.
But, you guys, I’ve made this Asian-Glazed Sheet-Pan Salmon and Broccoli instead of my usual blackened salmon for the last 2 weeks and it’s officially my new favorite. The glaze is sweet and spicy and perfect on the salmon and the whole recipe is done in just 30 minutes – plus 30 minutes hands off time for marinating.
How To Make Asian-Glazed Sheet-Pan Salmon and Broccoli
This is a very simple dinner recipe that’s perfect for a weeknight because the salmon cooks in just 15 minutes!
To start, you make a very quick Asian-inspired marinade that’s made with soy sauce, hoisin sauce, garlic and ginger, plus fresh orange zest and juice, cilantro, and mint. So many flavors going on and they all work so perfectly together!
The salmon goes into the marinade and it needs to sit in the fridge for 30 minutes so the salmon absorbs all the flavors. From there the salmon gets arranged on a rimmed baking sheet (line it with parchment paper or aluminum foil to make clean up really easy!) with fresh broccoli scattered around it. The broccoli is simply drizzled with olive oil and sprinkled with salt and pepper.
The sheet pan goes into the oven for 15 minutes and halfway through the salmon gets glazed with some of the reserved marinade. That’s it! It’s all done after 15 minutes.
The salmon is flaky and tender and the broccoli is roasted perfectly.
It’s a great recipe for meal prepping since you get the protein and the veggie cooked at the same time. I like to keep cooked rice on hand and then I mix the rice, salmon, and broccoli all together in a bowl for a quick, healthy meal any time of the day.
Can I Use Other Vegetables?
Yes, you can use other veggies in this sheet pan dinner but make sure it’s a veggie that cooks in 15 minutes. Cauliflower cut into small florets, halved mushrooms, sliced zucchini, things like that.
More Salmon Recipes
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- 4 tablespoon extra-virgin olive oil
- ⅓ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup honey
- ¼ cup chopped fresh mint
- 3 tablespoon chopped fresh cilantro
- grated zest and juice of ½ orange (about 2 tablespoon juice)
- 3 garlic cloves, minced
- 2 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
- 4 (6-ounce) boneless salmon fillets, 1 ½ inches thick
- 1 large head broccoli, cut into bite-sized florets
- ¼ teaspoon kosher salt
- 18 teaspoon freshly ground black pepper
- In a medium bowl, whisk together 2 tablespoon of the olive oil the soy sauce, hoisin, honey, mint, cilantro orange zest and juice garlic, ginger, sesame oil, and pepper flakes. Reserve ⅓ cup of the marinade and set aside.
- Place the remaining marinade in a zip-top freezer bag with the salmon fillets and seal; making sure the salmon is covered with the marinade. Marinate in the fridge for 30 minutes.
- Preheat the oven to 425F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Remove the salmon from the marinade and arrange the fillets on the baking sheet. Arrange the broccoli florets around the salmon, drizzle them with the remaining 2 tablespoon olive oil and season with salt and pepper. Bake the salmon and broccoli for 15 minutes, until the broccoli is tender and the salmon is flaky (timing may vary depending on the thickness of your fillets), brushing or drizzling the salmon with the reserved marinade after 7 minutes of cooking. Serve immediately.