Crispy Asian Salmon and Broccoli Sheet Pan Dinner
Crispy Asian Salmon and Broccoli Sheet Pan Dinner is a quick and easy weeknight meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy salmon and tender broccoli every time. The golden, flaky salmon and crispy broccoli in a savory Asian glaze will make your whole family beg for seconds. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Grandma's Chewy Butterscotch Blondies and Grilled Mango Pineapple Chicken.
Why This Crispy Asian Salmon and Broccoli Sheet Pan Dinner Is Pure Comfort
- Golden, flaky salmon with crispy skin
- Crispy broccoli with a slight char
- Savory Asian glaze that's better than takeout
- Easy cleanup with just one sheet pan
What You'll Need for Crispy Asian Salmon and Broccoli Sheet Pan Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Salmon fillets
- Broccoli florets
- Soy sauce
- Honey
- Garlic
- Ginger
- Sesame oil
- Cornstarch
- Soy sauce
- Honey
- Garlic
- Ginger
- Sesame oil
- Red pepper flakes (optional)
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Salmon fillets: Skin-on salmon fillets work best for crispy skin.
- Broccoli florets: Cut broccoli into bite-sized florets for even cooking.
🛒 Tools & Equipment I Recommend
- Sheet Pan — Easy cleanup and perfect for one-pan meals. → See on Amazon
- Meat Thermometer — Ensures perfectly cooked salmon every time. → See on Amazon
How to Make Crispy Asian Salmon and Broccoli Sheet Pan Dinner
- Prepare the glaze: In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, and cornstarch. Set aside.
- Prepare the salmon and broccoli: Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper. Toss broccoli florets with 1 tablespoon of sesame oil, salt, and pepper.
- Cook the salmon and broccoli: Preheat the oven to 400°F (200°C). Place salmon fillets and broccoli florets on a sheet pan lined with parchment paper. Brush the glaze over the salmon fillets and broccoli. Bake for 12-15 minutes or until the salmon is cooked through and the broccoli is tender and crispy.
- Serve: Garnish with green onions, sesame seeds, and lime wedges. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Asian Salmon and Broccoli Sheet Pan Dinner
- Common mistake and fix: Overcooking the salmon can make it dry. Use a meat thermometer to ensure it reaches 145°F (63°C). If the salmon is done but the broccoli isn't, remove the salmon from the pan and let the broccoli cook for a few more minutes.
- Pro tip: For extra crispy skin, place the salmon fillets skin-side down on the sheet pan first, then add the broccoli around them.
- Pro tip: Make sure your sheet pan is clean and dry to prevent the salmon from sticking.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes to the glaze.
Storing & Reheating Crispy Asian Salmon and Broccoli Sheet Pan Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the glaze and season the salmon and broccoli up to 1 day ahead. Store separately in the fridge until ready to cook.
Freezing Crispy Asian Salmon and Broccoli Sheet Pan Dinner
Freeze cooked salmon and broccoli separately for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Be careful as the skin may become soggy.
Recipe Notes
- Chef tip: For a thicker glaze, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the glaze before cooking.
- Best substitution: You can substitute the salmon for cod or halibut fillets.
- Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon is not crispy, try increasing the oven temperature to 425°F (220°C) and cooking for a shorter time.
Want to level up this recipe?
High-quality sheet pan — Ensures even cooking and easy cleanup. → Check price on Amazon
Crispy Asian Salmon and Broccoli Sheet Pan Dinner
Ingredients
Main Ingredients
- Salmon fillets
- Broccoli florets
- Soy sauce
- Honey
- Garlic
- Ginger
- Sesame oil
- Cornstarch
Seasonings
- Soy sauce
- Honey
- Garlic
- Ginger
- Sesame oil
- Red pepper flakes (optional)
Optional Toppings
- Green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare the glaze: In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, and cornstarch. Set aside.
- Prepare the salmon and broccoli: Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper. Toss broccoli florets with 1 tablespoon of sesame oil, salt, and pepper.
- Cook the salmon and broccoli: Preheat the oven to 400°F (200°C). Place salmon fillets and broccoli florets on a sheet pan lined with parchment paper. Brush the glaze over the salmon fillets and broccoli. Bake for 12-15 minutes or until the salmon is cooked through and the broccoli is tender and crispy.
- Serve: Garnish with green onions, sesame seeds, and lime wedges. Serve immediately and enjoy!
Notes
- Chef tip: For a thicker glaze, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the glaze before cooking.
- Best substitution: You can substitute the salmon for cod or halibut fillets.
- Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon is not crispy, try increasing the oven temperature to 425°F (220°C) and cooking for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked salmon and broccoli separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Be careful as the skin may become soggy.
- Make ahead: Prepare the glaze and season the salmon and broccoli up to 1 day ahead. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 350
- Protein: 32g
- Fat: 18g
- Carbs: 15g
- Fiber: 3g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Asian Salmon and Broccoli Sheet Pan Dinner FAQs
Yes, you can prepare the glaze and season the salmon and broccoli up to 1 day ahead. Store separately in the fridge until ready to cook.
Try increasing the oven temperature to 425°F (220°C) and cooking for a shorter time. Also, make sure your sheet pan is clean and dry to prevent the salmon from sticking.
Yes, you can use frozen broccoli. Thaw it overnight in the fridge and pat it dry before cooking.
Yes, you can make this in the air fryer. Cook the salmon and broccoli separately at 400°F (200°C) for 10-12 minutes or until the salmon is cooked through and the broccoli is tender and crispy.
This recipe goes well with steamed rice, quinoa, or noodles. You can also serve it with a side of garlic bread or a green salad.
A Warm Final Note
I can’t wait for you to try Crispy Asian Salmon and Broccoli Sheet Pan Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
