Sheet-Pan Honey-Soy Salmon & Broccoli
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
- 1 rimmed sheet pan (half-size or full-size)
- Parchment paper or silicone baking mat
- Small mixing bowl
- Whisk or fork
Ingredients
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
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.
Notes
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.
Nutrition
Calories: 360kcalCarbohydrates: 18gProtein: 30gFat: 18gSodium: 550mgFiber: 4gSugar: 12g
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