Sheet Pan Asian Salmon and Broccoli

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!!

Easy Sheet Pan Salmon and Broccoli

In a word, this Asian baked salmon heavenly. It far exceeds any piece of salmon you’d get in a fancy restaurant and only uses seven ingredients.

The Asian-style 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 Asian salmon marinade 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.

What’s in Asian Salmon and Broccoli? 

For this easy baked salmon with broccoli, you’ll need: 

• Skin-on salmon fillet 
• Broccoli florets
• Honey
• Soy Sauce
• Sesame Oil
• Chili Garlic Sauce
• Rice Vinegar
• Optional Cilantro for garnishing

How to Make Asian Salmon

1. 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
2. Place the salmon skin-side down, then nestle the broccoli florets around it.
3. 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.
4. Bake it and then serve it. So easy!

How to Tell When Baked Salmon Is Done

Bake the Asian-style salmon and broccoli 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? 

In short, no you don’t have to broil the salmon.

However, 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. 

What to Serve with Asian Baked Salmon

If you need to bulk up this recipe even more, try serving it with rice (regular or cauliflower rice). The salmon also pairs nicely with a side salad. 

Tips for the Best Asian Baked Salmon

Slight Spiciness – 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 chili garlic because it does add a layer of flavor authenticity to this dish which I think is important to the final overall flavor profile.

Leftovers – If you wind up with leftover salmon, I recommend shredding it to enjoy atop an Asian-inspired salad. I don’t love reheating seafood, but eating it cold on salads is always tasty! 

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Originally posted March 30, 2020 and reposted March 3, 2023 with updated text.