This Asian Glazed Salmon is such an easy sheet pan dinner, made with simple ingredients right in the oven. The salmon cooks up tender and the broccoli & peppers are roasted to perfection. This Asian inspired seafood dinner is delectable and healthy.
If you are a salmon lover, another great recipe to check out on Mom’s Dinner is this Cajun Salmon, totally different flavor profile and absolutely delicious.
This Recipe Is….
- a healthy salmon dinner the whole family will love.
- a perfect Asian Salmon Recipe to make for dinner.
- an easy dinner for busy weeknights.
- super flavorful!
- a perfect dinner for a seafood lover.
Pictured are the ingredients that you need to make this Asian Glazed Salmon for dinner, plus some tips on a few ingredients:
Toasted Sesame Oil: This oil will be darker in color and have a nice toasted nutty flavor. It is great as a finishing oil or to use in marinades, like in this recipe. It has a much lower smoke point than standard sesame oil. If you are ever frying or sauteing with a sesame oil you will want to use standard sesame oil, not toasted.
Ginger: fresh ginger can be found in the produce section of your grocery store. It looks like a knobby brown root. To use it you will want to peel the skin off the yellow flesh. I like to use the edge of a spoon scraped across the skin, it peels off perfectly. Then you can grate or finely chop the fragrant flesh.
However, I really like to buy the Dorot Gardens frozen ginger cubes and keep in my freezer. It is a great way to keep this ingredient on hand!
Unseasoned Rice Vinegar: You can find this vinegar near the Asian section of your grocery store. Make sure you purchase unseasoned Rice Wine Vinegar. There is also a vinegar called Seasoned Rice Vinegar which will be stronger in flavor.
Buying Quality Salmon
If you can get close enough to give the salmon fillets a smell it should not smell overly fishy, it should have a pleasant ocean scent. Then look for salmon that appears moist and bright in color. Avoid salmon with any browned spots anywhere on the flesh or the skin is dried and starting to curl up.
You can buy salmon that is skinless or skin on, both will work. If you get skin-on salmon the flesh will flake off perfectly after it is roasted.
How To Toast Sesame Seeds
When you are buying sesame seeds in the spice aisle they generally are not toasted. Toasting these little seeds is crucial to releasing their natural oils and flavors.
To toast your sesame seeds place a dry pan (meaning no oil) over medium low heat. Pour in the sesame seeds and let them heat for about 1 minute. Give them a stir in the pan.
You will know they are toasted when they start to turn a light golden brown and smell nutty.
Keep a watchful eye on the seeds, they can go from toasted to burnt VERY QUICKLY!!
Step by Step Picture Instructions
Alright, let’s get to making your Sheet Pan Asian Glazed Salmon!
Start by preheating the oven to 400 degrees F. Then prep a large rimmed sheet pan with parchment paper and coat with non stick spray, set that aside.
In a small bowl mix/whisk together the Salmon Marinade & Glaze –
- soy sauce
- toasted sesame oil
- unseasoned rice vinegar
- red pepper flakes
Place the salmon filets in a shallow bowl or zip lock baggie, pour all the marinade over the salmon. Let it marinate at room temp for about 15-20 minutes.
Pro Tip: if you use a shallow bowl place the salmon skin side up so the flesh can soak up the marinade.
Meanwhile you can start to prep the veggies and get them roasting! Toss the broccoli and peppers with 1 T. sesame oil, 1 T olive oil, salt and pepper. Spread the veggies evenly onto the prepared sheet pan and roast for 8 minutes.
Take the veggies out of the oven and make room for the salmon on the same pan (DO NOT DISCARD THE REMAINING MARINADE!!).
Place the marinated salmon skin side down on the baking sheet. Roast an additional 12-15 minutes or until the salmon is just cooked through (it should register 145 degrees with an instant read thermometer – the cooking time will vary depending on the thickness of your filets).
While the salmon is cooking pour the remaining sauce (marinade) into a small saucepan and simmer over medium-low heat for about 2 minutes until it is thickened slightly.
Dinner is ready! Time to serve your Asian Glazed Salmon and Veggies!
Plate one salmon filet and some veggies, then spoon a little Asian flavored glaze over top. Garnish with toasted sesame seeds, cilantro and/or green onion. Then add some roasted broccoli and peppers.
Some nice side dishes to add to the plate are white or brown rice. We love to buy frozen rice at Trader Joe’s IT’S SO EASY! Or a nice veggie stir fried rice would be great too (we also love the Trader Joe’s frozen version)!
You can store any leftovers in an airtight container for up to 4 days. It reheats perfectly in the microwave!
More One Pan Dinners To Love
Asian Glazed Salmon & Veggies
Asian Glazed Salmon
- 4 (6 oz) fresh salmon filets
- 3 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. fresh ginger grated
- 1 tsp. unseasoned rice vinegar
- 1 large garlic clove minced
- ⅛ tsp. red pepper flakes
- non-stick spray
- 3 cups broccoli florets cut into bite sized pieces
- 10-12 mini sweet rainbow peppers halved lengthwise and seeded
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. olive oil
- ¼ -½ tsp. kosher salt
- ¼ tsp. tsp. black pepper
- toasted sesame seeds, chopped cilantro and/or chopped green onion
- Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and coat with non-stick spray. Set aside
Marinate the salmon 10-20 mins.
- In a small bowl combine the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar and red pepper flakes and whisk to combine.
- Place the salmon fillets in a shallow dish or Ziplock bag and pour the marinade over the fish to coat. Marinate the salmon for 10-20 minutes at room temperature.(if your salmon is skin-on place it in the marinade skin up so the flesh can marinate)
- DO NOT DISCARD THE EXTRA MARINADE after marinating! You will use this as a glaze later in the recipe!!
- While the salmon is marinating, toss the broccoli and peppers with the 1 T. sesame oil, 1 T olive oil, salt and pepper. Spread the veggies evenly onto the prepared sheet pan and roast for 8 minutes.
- Remove the veggies from the oven, toss and move them to make room for the salmon.
- Place the salmon fillets on the sheet pan and return to the oven.(remember to reserve the marinade)
- Roast for 12-15 minutes or until the salmon is just cooked through (it should register 145 degrees with an instant read thermometer – the cooking time will vary depending on the thickness of your fillets).
- Remove the salmon and veggies from the oven and cool for 5 minutes.
- While the salmon and veggies are cooking, heat a very small sauce pan over medium-low heat.
- Pour the reserved marinade into the pan and simmer gently, stirring, until the sauce thickens slightly and coats a spoon, about 2 minutes.
- Brush or spoon the glaze over the salmon.
- Sprinkle the fillets with toasted sesame seeds, cilantro and green onions. Serve with the roasted veggies and some steamed white or brown rice.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.