Soy Ginger Glazed Salmon with Broccoli

Why This Recipe Works

• Sheet Pan Meal: The salmon and broccoli cook on a sheet pan, so just one baking sheet and one pot to clean.
• The Perfect Glaze: A simple sauce from pantry staples that strikes the perfect balance between sweet and savory. We'll use half to marinate the salmon and reduce the other half for a sticky sweet glaze that's loaded with flavor.
• Healthy & Balanced: Packed with Omega-3 fatty acids, fiber, and vitamins, it's a meal that leaves you feeling energized.
• Fast: From the fridge to the dinner table in about 30 minutes.

Ingredient Notes

• Salmon Fillets: I recommend using center-cut fillets that are roughly the same thickness (about 1 inch) so they cook evenly. Atlantic salmon is great for a richer, more "melt-in-your-mouth" texture. Leaner varieties will cook quicker, so the broccoli will need a head start in the oven.
• Fresh Ginger & Garlic: While you can use powders, fresh ginger and garlic are the stars here. They provide a bright, aromatic heat that the dried versions just can't match.
• Broccoli: Use fresh broccoli florets. Make sure they are dried thoroughly after washing; if they are wet, they will steam instead of roast, and you'll miss out on those crispy edges.
• Soy Sauce: Use low-sodium soy sauce to help control the salt level. For a gluten-free version, Tamari or coconut aminos work perfectly.
• Honey: This provides the sweetness needed to caramelize the salmon under the heat.

Step-by-Step Instructions

Soy Ginger Sauce

1. Prep the Sauce: Mix vegetable oil, soy sauce, honey, ginger, garlic, and ground black paper in a small bowl. Pour half of the sauce into a large plastic bag or glass baking dish with your salmon and reserve the other half to make the glaze.
2. Marinate the Salmon: Refrigerate the salmon for 30 minutes to an hour, turning occasionally.

Sheet Pan Salmon and Broccoli

1. Prep the Broccoli: While the salmon marinates, cut your broccoli into small bite-sized pieces, around ½ to 1 inch. Then toss with some olive oil and a little salt. Tip: The small size will help ensure the broccoli and salmon are done at the same time.
2. Prep the Oven and Pan: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
3. Cook the Salmon and Veggies: Place the marinated salmon fillets in the center of the pan and add the broccoli around the edges. Cook for 15-18 minutes or until the salmon reaches your desired doneness and the broccoli is cooked through.
4. Make the Glaze: While the salmon cooks, pour the reserved half of your marinade into a saucepan and heat on medium-low. Bring to a simmer, then reduce heat to low and stir occasionally until sauce is thickened.
5. Sauce the Salmon and Serve: When the salmon is done, brush on the glaze, top with sesame seeds, then plate and serve with the roasted broccoli.

Recipe Tips

• Don't skip the marinade: Marinating the salmon for 30 minutes in the sauce adds deep flavor to the salmon that you just can't get with a sauce alone.
• Uniform Cuts: Cut your broccoli florets so they are all roughly the same size. This ensures you don't end up with some pieces that are raw and others that are burnt. Bite-sized pieces are best to ensure they cook through at the same rate as the salmon.
• Check the Temp: For perfectly medium salmon, aim for an internal temperature of 135°F-140°F. It will continue to cook slightly as it rests.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Reheat in a 350°F oven until warmed through
• Meal Prep Idea: Flake the leftover salmon and serve it cold over a bowl of quinoa or rice with a squeeze of lime and some sliced cucumbers for an easy "Salmon Poke Bowl" lunch.

Frequently Asked Questions

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