This delicious sheet pan salmon and veggies is full of Asian-inspired flavor and a super easy one pan dinner. And it’s on the dinner table in 30 minutes! Tender salmon, broccoli, bell pepper and red onion are coated in a soy, sesame, ginger glaze and oven roasted to perfection.
Sheet pan dinners are definitely a life saver for busy weeknights and this salmon dinner is worthy of company as well. Clean up is a cinch so you get to spend more time with your guests!
A variety of easy sheet pan meals are clutch to have in the dinner rotation. Be sure to check out our peach and herb glazed chicken, halibut with green beans and mushrooms and citrus butter spatchcock chicken and potatoes!
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Why You’ll Love this Recipe
- Quick & Delicious! Succulent salmon and charred veggies caramelized in a sweet n’ tangy glaze in only 30 minutes!
- Healthy! Nutrient-rich salmon and vegetables you feel good about serving.
- Easy to Whip Up and Easy Clean-Up!
- Customizable: No need to make an extra trip to the grocery store. Use veggies you have on hand!
- Great for Meal Prep!
Ingredients
Salmon fillets - I’m a huge fan of wild caught salmon, especially coho for its mild flavor and medium density. However, I will also buy Atlantic farm-raised from reputable sources that implement sustainable practices.
Vegetables – Broccoli florets, red bell pepper and red onion
Asian glaze – Soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, parsley, sesame oil, sesame seeds, sriracha or hot sauce, lemon juice and black pepper.
How to Make Sheet Pan Salmon and Veggies
Once you have your ingredients gathered, you’ll need a small bowl to make the glaze and a large baking sheet or two smaller ones.
Make glaze: Whisk together all the glaze ingredients until well combined. If making ahead, store in an airtight container in the refrigerator for up to one week.
Start veggies: The vegetables get a head start since they take a little longer to cook than the salmon. In a large bowl, toss the broccoli, bell peppers and onion with about a third of the glaze. Spread on the sheet pan in a single layer and bake uncovered in preheated oven.
Add salmon: Part way through roasting the veggies, push them to the sides and place salmon in the center of the pan. Drizzle half of the remaining soy mixture over the salmon. Reserve the rest for when serving. Return pan to the oven and continue to bake uncovered.
Bake then broil: The salmon and veggies will bake until just about done, then will broil for a few minutes to get a little caramelization on top. Remove pan from the oven, finish with a squeeze of fresh lemon juice, lemon zest and serve!
How long does salmon bake?
In a preheated oven of 400 degrees f, salmon fillets that are around 1-inch thick will bake for 9 minutes, then broil 2-3 minutes more. Keep in mind the cooking time will vary depending on the thickness of your fillets.
How do you know salmon is done?
Salmon should flake easily with opaque edges but be more translucent in the center. When using an instant read thermometer, the internal temperature of the fillet should be 120 degrees F for medium-rare and 130 degrees F for medium. Once you go over 140 degrees the salmon is well done.
Tips for a Great Meal
- Don’t overcook! Salmon is best when cooked medium-rare or medium. The meat will still be juicy and moist. Well-done salmon is tough and dry.
- Leave skin on. It keeps the fillet together and helps hold in its juices. You can eat the skin but it won’t be crispy like it is when pan seared.
- Cut vegetables similar size to ensure even cooking.
- You can line the sheet pan with parchment paper if you like. I don’t recommend using aluminum foil because it can interact with the acidity of the glaze and alter overall flavor.
What are the best vegetables to serve with salmon?
The veggie trio used here deliciously complements the salmon and glaze, but here are some great alternatives:
- Asparagus
- Green Beans
- Zucchini
- Brussels Sprouts
- Cabbage
- Cherry Tomatoes
- Mushrooms
- Sweet Potatoes
- Baby Potatoes
What flavors go well with salmon?
You can change up the vegetables and experiment with great flavor profiles! Salmon is super versatile and will take on the delicious flavors you add to it. My favorites strike a balance between sweet, salty, spicy, tangy, sour and aromatic.
Consider texture too! Are you in the mood for something creamy, buttery or silky? Here are some ideas for inspo!
- Mexican – adobo sauce, olive oil, agave, smoked paprika, roasted cumin, fresh lime.
- Cajun – cajun seasoning blend, cayenne pepper, orange juice, maple syrup.
- Scampi – fresh lemon, white wine, lots of garlic, butter.
- Korean – gochujang sauce, soy sauce, rice vinegar, honey, chili sauce.
- Pesto – how about spicy cilantro pistachio pesto?!
Salmon FAQs
You’ll need about 6 – 8 ounces of salmon per person. You can look for fillets that size or cut them yourself from a larger piece.
It depends on how much time you have and personal preference. Cooking salmon on the stove takes just five minutes and creates a little more caramelization on the fillet. Roasting salmon takes about 10-15 minutes but very easy especially when using one pan for the whole meal.
Salmon is rich in omega-3 fatty acids which reduce inflammation and lower blood pressure. It’s a great source of protein to protect bone health and prevent muscle loss. Plus, salmon is loaded with several B vitamins which are needed for energy, brain health and lower the risk of heart disease.
More Salmon Recipes!
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📋 Recipe Card
Sheet Pan Salmon and Veggies
Equipment
Ingredients
Soy Glaze
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon garlic , minced
- 1 tablespoon fresh parsley , chopped
- 2 teaspoons ginger , freshly grated
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon sriracha (optional)
- ½ teaspoon black pepper
- ½ lemon , zest and juice
Salmon and Veggies
- 4 cups broccoli florets
- 1 red bell pepper , chopped
- 1 red onion , cut into wedges
- 1 ¾ pounds salmon , cut into 4 fillets
Instructions
Soy Glaze
- In a small bowl, whisk the soy sauce, honey, brown sugar, rice vinegar, garlic, parsley, ginger, sesame oil and seeds, sriracha, pepper, lemon zest and juice until well combined.
Salmon and Veggies
- Preheat oven to 400 degrees F.
- Place broccoli, bell pepper and onion on a large, rimmed baking sheet. Drizzle about one third of the soy mixture over the vegetables and stir so they’re evenly coated.
- Bake the veggies uncovered in preheated oven for 8 minutes.
- After 8 minutes, carefully stir vegetables and push them to the sides. Arrange salmon fillets on the sheet pan and drizzle half of the remaining soy mixture over the salmon. Reserve the rest for serving.
- Bake uncovered for 9 minutes. Then switch oven to broil. Broil for 2-3 minutes. Watch closely so the fish doesn’t burn. Salmon should be tender and slightly translucent in the center. You’re looking for an internal temperature of 120-130 degrees F when using an instant-read thermometer.
- Transfer salmon, broccoli, pepper and onions to a serving platter or serve straight from the pan with rice if desired. Pass remaining soy glaze separately. Enjoy!
Notes
- Don’t overcook! Salmon is best when cooked medium-rare or medium. The meat will still be juicy and moist. Well-done salmon is tough and dry.
- Leave skin on. It keeps the fillet together and helps hold in its juices. You can eat the skin but it won’t be crispy like it is when pan seared.
- Cut vegetables similar size to ensure even cooking.
- You can line the sheet pan with parchment paper if you like. I don’t recommend using aluminum foil because it can interact with the acidity of the glaze and alter overall flavor.
- The soy mixture can be made ahead and will last in the fridge 1 week.
- Leftovers should be stored in an airtight container and enjoyed within 5 days. Great for meal prep!
Nutrition
*Adapted from Molly Gilbert's Sheet Pan Suppers.
Ben | Havocinthekitchen says
Salmon, broccoli, and bell peppers make one of the most delicious combinations in my book. This dish looks wonderful and so colourful, and that Asian-inspired glaze is spot on.
Kim Peterson says
Yes, all go so well together! Thanks, Ben!