In Episode 030 we are making Asian Salmon Sheet Pan Dinner . Susie shares this simple yet super flavorful recipe for an Asian Marinated Sheet Pan Dinner including roasted broccoli and peppers. This is a 30-45 minute dinner all made on one pan. Perfect for easy weeknight dinner, especially if you love salmon!
Transcript
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Intro: Welcome everybody to another episode of Let’s Make Dinner, your audio library of amazing dinner recipes you can get on the table any night of the week. I’m your host, Susie Weinrich.
Susie Weinrich: Today I have an amazing one-pan dinner that is made on a sheet pan right in your oven, and it’s a little bit healthy too. Super bonus. We’re talking about an Asian Glazed Salmon and Veggie Sheet Pan dinner. So you have your salmon filets that are lightly marinated, and then they cook up super tender and flaky in the oven. Then you’re going to have mini peppers and broccoli that is roasted to perfection right alongside your salmon. You’re going to add an easy side dish, and then dinner is ready, and all of this is going to be done in about, let’s say less than 45 minutes.
You want to make sure that you find a really good quality salmon, and some of the things you’re going to look for are really bright, like orangeish-reddish skin that doesn’t look dried out. If it’s starting to curl up on the ends or anything like that, or if it has a really fishy smell, do you want to skip that one? Find something that’s a little bit fresher. You’re going to want four, six-ounce filets, and you can do skin on or skin off, both work. If you can’t find individual filets, you can always buy one large filet and then slice it into individual portions.
Sheet Pan Salmon and Veggies Recipe: Usually I start by going over some recipe tips and tricks, but today I’m going to head right into the recipe and I will add all of those tips and tricks and hacks right into the recipe as we’re going through.
So there are really three steps to this recipe. First, you’re going to make that Asian-flavored marinade and get your salmon marinating. While that is doing its thing, you’re going to prep the vegetables and get those roasting. Then you’re going to add that salmon and get that roasting with the vegetables and simmer the remaining marinade into a glaze that you’ll use for serving.
To get things started, you want to preheat your oven to 400 degrees and then you want to grab your very largest sheet pan. Usually, this will be considered a half-sheet pan, which is about 18 by 13 inches in size. It’s important that you have a really large sheet pan because you want to roast your veggies. If you overcrowd the sheet pan, they will actually end up steaming in the oven instead of roasting.
Now you want to cover that sheet pan with parchment paper and then give it a really good spray with non-stick spray. Here’s a tip with your parchment paper. If you have some really curly parchment paper that won’t lay flat on your sheet pan, give the sheet pan a spray with non-stick spray and then place the parchment paper down and it will like glue it to the sheet pan and then you can spray the top of the parchment paper.
Now that the prep is done, we can get started on the recipe. We’re going to begin by making that Asian marinade for the salmon. In a shallow bowl or a Ziploc baggy, will work too, you’ll add three tablespoons of soy sauce, two tablespoons of honey, and one teaspoon of toasted or regular sesame oil. One teaspoon of fresh grated Ginger, and I’ve talked about this in other episodes too. I love those Dorot Gardens, little frozen ginger cubes that you can keep right in your freezer. Ginger is not an ingredient that I keep around that often, but to have those little frozen cubes that you can just keep in there and pop right out, it’s excellent. I buy mine at Trader Joe’s, but I think they have them at most grocery stores. So then you’ll also need one teaspoon of unseasoned rice vinegar. You want to make sure that you buy the unseasoned rice vinegar. There’s also something called seasoned rice vinegar, but it has a much stronger flavor that you’re not looking for In this recipe. You’ll use one large garlic clove that you mince or chop an eighth of a teaspoon of red pepper flakes that’s really just going to be a little pinch. Get all of that mixed together and then add your salmon filets. Now if you’re using a shallow bowl and you have skin on salmon, you’ll want to make sure and pop those in the marinade skin up so the flesh can actually soak up that marinade.
You’re going to let that marinate for about 20 to 30 minutes at room temperature while you start your veggies. To prep your veggies, you’re going to take three cups of broccoli florets and cut them into bite-sized pieces. Then you’ll take 10 to 12 of those little mini sweet rainbow peppers. They usually come in a bag and cut the stem off and cut them lengthwise, and if you don’t want the seeds, you can scrape out those seeds that are inside. There usually are not that many. Now I like to just put those all right on the sheet pan. Then you’re going to drizzle over one tablespoon of that toasted or regular sesame oil, one tablespoon olive oil, and then about a quarter to a half a teaspoon of kosher salt and a quarter teaspoon of black pepper. Then I like to do it with clean hands, just toss it all together so that olive oil and the sesame oil coat all of the veggies.
Pop that in the oven to roast for about eight minutes while the salmon continues to marinate. At the end of that eight minutes, you’re going to remove that pan from the oven and then give the veggies a little toss, and then you’re going to scoot them to the edges of the pan so that you have room for the salmon in the middle.
Place the salmon filets on the sheet pan and then pop it back in the oven. At this point, remember to reserve the marinade because we are going to simmer that for a glaze when we serve. Reserve the marinade. Set a timer and roast the salmon filets for about 12 to 15 minutes. You’ll know they’re done when they register 145 degrees with an instant-read thermometer. They’ll be nice and flaky and they will have shrunk up just a little bit. So once they are cooked through, you can remove the salmon and the veggies from the oven and let those cool for about five minutes. While those cool, take a very small little saucepan and pop it over medium-low heat. Pour all of that reserved marinade into the pan and simmer it gently for about two to three minutes until it’s slightly thickened. This becomes the most amazing Asian glaze to serve over top of the salmon.
This is pretty much a complete meal. You have your veggies and you have your protein. If you want to add a carb side dish, you absolutely can. We love to add just brown rice to the plate. Or you could get fried rice to add to the side. Trader Joe’s has a great frozen fried rice that you just put in a skillet for like five minutes and it’s ready and it’s perfect. It would be delicious with this dish.
So on the plate, I like to lay down some rice, put my salmon over top of the rice, put the veggies on the side, and then spoon a little bit of that glaze right over the salmon. Then you can also garnish the salmon and the veggies with either toasted sesame seeds, fresh chopped cilantro, or fresh chopped green onions. Those would all be delicious with this dish.
I have one more little tip about this recipe. So if you like to make grilled salmon or you want to do salmon in your air fryer, or you want to like pan fry your salmon, the marinade that we talked about in the very beginning, that Asian flavored marinade, is a great flavor profile for your salmon any way you want to cook it. So you can use that Asian marinade in more than just the sheet pan recipe.
That’s it for today. As always, I will link all of the recipes that I talked about in this episode. Write in the show notes for you. If you like what you’re hearing on Let’s Make Dinner, I would love to have you rate and review this podcast in your favorite podcast player. That will help other people find this show too.
Outro: Until next time, I hope this episode of Let’s Make Dinner Makes your dinner time a little easier.
Tips Shared
- When using curly parchment paper you can spray the pan with non stick spray to “glue” the parchment to the pan.
- Cook your salmon to 145 degrees internal temp.
- Use a large sheet pan, also called a half sheet pan (18×13 inches), to make sure everything will fit and you ROAST your veggies instead of steaming them.
- Add some brown rice or fried rice to complete the dinner. Trader Joe’s has a great frozen version of both!
- The Asian Marinade for Salmon is great used for grilled, air fried or pan fried salmon too!
Recipes Mentioned
Equipment Mentioned
(affilate link) Instant Read Thermometer
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