This Asian Salmon Sheet Pan Dinner is pocketed with salmon fillets covered in a rich garlic-ginger glaze and loaded with fresh veggies including broccolini, carrots and edamame. It’s a super simple one-pan meal baked and ready in less than an hour that’ll add a special Asian zing to your weeknight routine.
Monday’s we’re made for easy dinners… plain and simple.
Considering tonight is going to be the most relaxing and chill of the week (Abbie is coming over tomorrow for a big creative project brainstorm!), I figure we would do a very easy but delicious one-pan dinner recipe! On cozy nights like tonight, this is usually what our dinner looks like between the two of us.
Last month, my sheet pan chicken chili lime fajitas were on the top three viewed recipe list on the blog. Guys, I made these fajitas LAST SPRING! And you guys are still totally into them. When I see numbers like this, there really is only thing I can do. Give the people what they want.
So I am! I am switching up the flavor notch with this Asian Salmon Sheet Pan Dinner. Similar concept, but with an Asian zing. I will tell you… I’m not sure which sheet pan dinner I like more… You’ll have to find out for yourself!
This easy weeknight meal is loaded with fresh veggies and pocketed with a salmon filet covered in a rich garlic and ginger glaze. The glaze part of the recipe is seriously so easy and comes together in less than five minutes!
Ingredients
For the glaze, you will need soy sauce, water, garlic cloves, fresh ginger, honey, lime juice, sesame oil and corn startch.
As for the salmon and fresh veggies, gather together 3-4 salmon fillets, olive oil, red and yellow bell pepper, red onion, broccolini, carrots, edamame beans, green onions and sesame seeds.
Soy Sauce. Use your favorite soy sauce. Low-sodium is totally okay and usually what I go with.
Salmon. I usually purchase two packages of the Wild Alaskan Salmon from Trader Joe’s for ease and convenience. The salmon is already filleted for me and all the bones are removed, so all I have to do is remove it from the package. So easy.
Veggies. My favorites are bell peppers (any color will do!), red onion, broccolini, carrots and edamame. I feel like all of these combined really bring home all those Asian flavors. If you can’t find broccolini, one head of broccoli would be just as delicious.
How Long To Bake Salmon
The roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet.
A general rule of thumb for an oven set to 425 degrees F – for every half-inch of salmon, roast 4-6 minutes (rare – thoroughly cooked through).
My salmon fillets were about one inch thick, so I roasted mine in the oven for 10-12 minutes, or until they easily flaked with a fork.
How To Make Asian Salmon Recipe with Veggies
My goal with these sheet pan dinner is to bring you guys an easy, but gourmet tasting dinner in less than an hour. Simply:
- Make the Asian-style glaze. In a small saucepan, whisk together soy sauce, water, garlic, ginger, honey, lime juice, sesame oil and cornstarch. Place over medium heat and cook 2-3 minutes, or until mixture begins to simmer.
- Allow to thicken. One mixture begins to simmer, whisk every 30 seconds or so. Mixture will begin to bubble and thicken. Once mixture thickens enough to coat the back of a spoon, remove from heat.
- Marinate salmon. Use 1/3 of Asian ginger-garlic mixture to spread evenly over salmon filets. Allow salmon filets to marinate at room temp (15-20 minutes) while preparing vegetables.
- Prep and par-cook vegetables. Preheat oven to 425 degrees. Add peppers, onions, broccolini, carrots and edamame beans to a large sheet pan and toss with olive oil and 1/3 cup of Asian ginger-garlic mixture (reserve rest for dipping once sheet pan dinner is finished!). Cook for 10-12 minutes.
- Add salmon and finish roasting. Remove sheet pan and make 3-4 ‘pockets’ for salmon filets. Place salmon filets onto sheet pan and continue to cook for 10-12 minutes, or until salmon flakes off easily.
- Garnish and Serve. Sprinkle with the chopped green onions and sesame seeds. Serve with the rest of the ginger-garlic mixture on the side.
Salmon Sheet Pan Dinner Variations
- Use any mix of your favorite veggies! Some of my other favorites include zucchini, green beans, asparagus, cauliflower and cherry/grape tomatoes.
- If you want a gluten-free sheet pan dinner, tamari or coconut aminos are both great substitutes for the soy sauce.
How To Serve An Easy Salmon Dinner
I love serving up this Asian sheet pan dinner with brown rice and edamame beans.
If you’re looking for a low-carb option, you could totally omit the rice and add a fresh salad or double up on the veggies!
How To Store
Leftovers will keep best stored in an airtight container in the fridge for up to 5 days.
I like to gently rewarm mine in the microwave in 30-second increments. But on those days when I want something quick and easy, this salmon dinner is just as delicious cold.
If you’re just getting into cooking or looking for an easy dinner, give this one a try! If you like asian cuisine at home, you’ll be in love!
More Salmon Recipes You’ll Love:
- Honey Lemon Garlic Salmon
- Teriyaki Salmon with Chipotle Goat Cheese Mashed Potatoes
- Blood Orange Salmon Fillet with Ginger Garlic Stir Fry
- Pineapple Salmon
- Blackened Salmon Tostadas with Cucumber Mango Salsa
- Red Chili and Garlic Glazed Salmon
- Salmon Asian Salad
If you make this Asian Salmon Sheet Pan Dinner recipe, I’d love to know how it goes! Please share with all your friends in the comments below!
For more easy recipes and ideas, follow me on Instagram, Pinterest and Facebook, too! ♥
Originally published in February 2018, updated May 2020 with updated info and recipe card.
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Asian Salmon Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Asian
Description
This Asian Salmon Sheet Pan Dinner is made with salmon fillets covered in a rich garlic-ginger glaze, loaded with fresh veggies and ready in under an hour.
Ingredients
1/3 cup soy sauce (low sodium is k!)
1/4 water
5 garlic cloves, minced
1 teaspoon grated fresh ginger (1 inch piece)
2 teaspoons honey
Juice of half a lime
2 teaspoons sesame oil
1 Tablespoon cornstarch
4 (6 oz) salmon fillets (about 1 inch thick, pin bones removed)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
1 small bunch broccolini
6 small carrots, halved
1 cup shelled edamame beans
2 Tablespoons olive oil
1/4 cup chopped green onions (scallions)
sesame seeds, for garnish
Instructions
- In a small saucepan, whisk together soy sauce, water, garlic, ginger, honey, lime juice, sesame oil and cornstarch. Place over medium heat and cook 2-3 minutes, or until mixture begins to simmer. One mixture begins to simmer, whisk every 30 seconds or so. Mixture will begin to bubble and thicken. Once thickened enough to coat the back of a spoon, remove from heat.
- Use 1/3 of Asian ginger-garlic mixture to spread evenly over salmon. Allow to marinate at room temperature (15-20 minutes) while preparing vegetables.
- Preheat oven to 425 degrees. Add peppers, onions, broccolini, carrots and edamame beans to a large sheet pan and toss with olive oil and 1/3 cup of Asian ginger-garlic mixture (reserve rest for dipping once sheet pan dinner is finished!). Cook for 10-12 minutes. Remove sheet pan and make 4 ‘pockets’. Place salmon in pockets and continue to cook for 10-12 minutes, or until salmon flakes easily with a fork.
- Sprinkle with the chopped green onions and sesame seeds. Serve with the rest of the ginger-garlic mixture, brown rice and edamame beans for a complete dinner. 🙂
Notes
- Use any mix of your favorite veggies! Some of my other favorites include zucchini, green beans, asparagus, cauliflower and cherry/grape tomatoes.
- If you want a gluten-free sheet pan dinner, tamari or coconut aminos are both great substitutes for the soy sauce.
Keywords: asian glaze, one-pan meal, easy
