Honey Garlic Salmon with Roasted Asparagus
Why this recipe works
- One-tray cooking: The salmon and asparagus roast together, keeping the method streamlined and the washing-up minimal.
- Balanced glaze: Honey gives the glaze shine and sweetness, while soy sauce and lemon keep it savoury and bright.
- Weeknight speed: A short roasting time and simple glaze make the dish practical for dinner in under 30 minutes.
Get the most out of this recipe
Texture tips
- Keep the salmon tender: Remove the salmon when it flakes easily and is just cooked; it will continue to firm slightly as it rests.
- Give the asparagus space: Spread the spears out on the tray so they roast rather than steam, which helps the tips lightly char.
Ingredient notes
- Adjust the soy sauce: Soy sauce provides most of the savoury seasoning, so use a lighter version if you prefer a gentler saltiness.
- Use lemon to finish: A final squeeze of lemon sharpens the glaze and balances the richness of the salmon.
- Skin on or off: Either skin-on or skinless salmon works here; choose based on preference and what is available.
Make-ahead tips
- Prep ahead: Trim the asparagus and mix the glaze in advance, then assemble and roast just before serving.
- Best freshly roasted: The salmon has the best texture when cooked close to serving time, while the asparagus stays brighter and crisper.
- Reheat gently: Reheat leftovers on a baking tray at 180°C (355°F) until piping hot, taking care not to dry out the fish.
Serving ideas
- Make it more filling: Serve with steamed rice, noodles or new potatoes to catch the honey-garlic glaze.
- Finish simply: Extra lemon and sesame seeds keep the dish bright, nutty and clean-tasting.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Snap off and discard the woody ends of the asparagus, then spread the spears on a baking tray and toss with the olive oil.
- In a small bowl, whisk together the honey and soy sauce. Finely grate or crush the garlic into the glaze, then squeeze in a little lemon juice (about 1 tbsp) and whisk again.
- Push the asparagus to the sides of the tray and place the salmon in the centre. Brush most of the honey garlic glaze over the salmon, reserving a little for finishing.
- Roast for 10 to 12 minutes, until the salmon is just cooked through and flakes easily, and the asparagus is crisp-tender with a little charring at the tips. If your fillets are thick, allow up to 14 minutes.
- Brush the salmon with the reserved glaze, then squeeze over more lemon juice to taste. Sprinkle with the sesame seeds and serve straight from the tray.
Recipe notes
Tips
- For the best texture, take the salmon out when it flakes easily but still looks slightly translucent in the very centre; it will finish cooking as it rests for a minute.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until it is fully opaque and piping hot throughout.
Substitutions
- Replace soy sauce with light soy sauce for a slightly milder, less intense saltiness.
- Replace sesame seeds with roasted sesame seeds for a deeper, toastier finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot, or enjoy cold flakes of salmon over the asparagus with extra lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Sesame Soybeans
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