Soy and Ginger Salmon Sheet Pan with Tenderstem Broccoli
Why this recipe works
- Fast weeknight cooking: Salmon and broccoli cook together on one tray, keeping both prep and washing-up minimal.
- Savoury-sweet glaze: Soy sauce, sesame oil, ginger, garlic and brown sugar create a glossy glaze with saltiness, warmth and gentle sweetness.
- Fresh finish: A squeeze of lime cuts through the richness of the salmon and sharpens the soy-sesame sauce.
Get the most out of this recipe
Timing notes
- Serve straight away: The salmon is best served soon after roasting, while it is still moist and the broccoli edges are lightly charred.
- Quick active prep: Most of the work is in mixing the glaze and coating the tray ingredients; the oven handles the rest.
Texture tips
- Keep the salmon tender: Remove the salmon as soon as it flakes easily and is just opaque; it will continue to cook slightly from the heat of the tray.
- Give the broccoli space: Keep the tenderstem broccoli in a single layer so it roasts rather than steams.
Ingredient notes
- Use firm, fresh ginger: Fresh ginger gives the glaze a cleaner, brighter warmth than dried ginger and grates easily into the sauce.
- Finish with citrus: Lime adds the sharpest finish, but lemon works well if that is what you have.
Make-ahead tips
- Prep ahead: The glaze can be mixed ahead and kept chilled, then spooned over the salmon and broccoli just before roasting.
- Reheat gently: Reheat leftovers on a baking tray at 180°C (355°F) until piping hot, taking care not to dry out the salmon.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the salmon and broccoli on a baking tray, spacing them so the broccoli sits in a single layer.
- In a bowl, whisk together the soy sauce, sesame oil and light brown sugar until the sugar dissolves. Finely grate the ginger and crush the garlic into the bowl, then whisk again.
- Spoon about half the glaze over the broccoli and toss to coat. Spoon the remaining glaze over the salmon, letting a little run onto the tray.
- Roast for 10 to 12 minutes, until the salmon is just opaque and flakes easily, and the broccoli is tender with a little char at the edges. If your fillets are thick, give them 1 to 2 minutes more.
- Sprinkle over the roasted sesame seeds. Cut the lime into wedges and squeeze over just before serving.
Recipe notes
Tips
- For the best texture, keep an eye on the salmon and pull it from the oven as soon as it flakes; it will carry on cooking slightly on the tray.
- If you are cooking for anyone who is pregnant, elderly, or immunocompromised, cook the salmon until it is piping hot throughout.
Substitutions
- Replace light brown sugar with honey for a slightly rounder sweetness.
- Replace lime with lemon for a similar bright 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 8 to 10 minutes until piping hot, or eat cold in flakes with the broccoli.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Fish Sesame Soybeans
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