Sheet-Pan Honey-Soy Salmon & Broccoli

Name: Sheet-Pan Honey-Soy Salmon & Broccoli
Prep time: 10 min
Cook time: 18 min
Ingredients: 4 5–6 oz salmon filets, skin on or off; 4 cups broccoli florets (about 1 large crown, trimmed into bite-size pieces); 1 tbsp olive oil; Salt & pepper (to taste); 3 tbsp low-sodium soy sauce; 2 tbsp honey; 1 tbsp rice vinegar (or apple cider vinegar); 1 tsp toasted sesame oil; 1 tsp grated fresh ginger (or ½ tsp ground ginger); 1 garlic clove (minced (or ¼ tsp garlic powder)); Lime wedges (for squeezing); 1 tbsp sesame seeds; 2 tbsp chopped green onion

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This Sheet-Pan Honey-Soy Salmon & Broccoli is the weeknight dinner of your dreams, minimal cleanup, big on flavor, and bursting with vibrant color. Tender salmon filets are glazed in a sticky sweet honey-soy marinade, roasted alongside crisp tender broccoli, and finished with a squeeze of fresh lime. It’s a balanced, protein packed meal you can assemble in under 10 minutes, then let the oven do the work.

Equipment Needed

1 rimmed sheet pan (half-size or full-size)
Parchment paper or silicone baking mat
Small mixing bowl
Whisk or fork

Timings & Servings

Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–28 minutes
Yields: 4 servings (4 salmon filets + ~4 cups broccoli)

Nutritional Information (per serving)

Calories: 360 kcal
Protein: 30 g
Carbs: 18 g
Fat: 18 g
Fiber: 4 g
Sugar: 12 g
Sodium: 550 mg

Ingredients

For the salmon & broccoli:
- 4 (5–6 oz) salmon filets, skin on or off
- 4 cups broccoli florets (about 1 large crown), trimmed into bite size pieces
- 1 tbsp olive oil
- Salt & pepper, to taste
Honey-Soy Glaze:
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- 1 garlic clove, minced (or ¼ tsp garlic powder)
Finishing:
- Lime wedges, for squeezing
- 1 tbsp sesame seeds
- 2 tbsp chopped green onion

Instructions

Preheat & prep:
- Preheat oven to 425 °F (220 °C).
- Line a rimmed sheet pan with parchment paper.
Season & arrange:
- On one side of the pan, toss broccoli with olive oil, salt, and pepper. Spread in a single layer.
- Place salmon filets on the other side, skin-side down if applicable; pat lightly with salt and pepper.
Whisk the glaze:
- In a small bowl, whisk soy sauce, honey, vinegar, sesame oil, ginger, and garlic until smooth.
Glaze & roast:
- Brush half the glaze over each salmon filet.
- Roast in the center of the oven for 7–8 minutes.
- Remove pan, brush salmon (and broccoli edges) with remaining glaze, then return to oven 8–10 minutes more, until salmon flakes easily and broccoli edges are crisp-tender.
Finish & serve:
- Transfer to plates or leave on the sheet pan for family-style.
- Sprinkle with sesame seeds and green onion. Serve with lime wedges for squeezing over the top.

Hints, Tips & Substitutions

Vegetable swap: Substitute asparagus, green beans, or Brussels sprouts for broccoli.
Make-ahead: Whisk glaze and trim broccoli up to 2 days ahead; store separately in the fridge.
Extra heat: Add a pinch of red-pepper flakes to the glaze or a drizzle of Sriracha at the end.
Skin-on option: Keeps salmon extra moist, simply slide a spatula under the filet to lift it from the skin when eating.
Low-sodium: Swap soy sauce for tamari or coconut-aminos, and reduce added salt.