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Rolling Sauce

Honey-Chili Salmon With Broccoli

A sheet pan dinner of salmon and broccoli, both glazed in a sweet-and-spicy honey-chili sauce and roasted together until tender.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

For the Sheet Pan
  • - 4 salmon fillets about 6 oz / 170 g each
  • - 2 cups 180 g broccoli florets
  • - 2 tbsp olive oil divided
  • - salt and pepper to taste
For the Honey-Chili Glaze
  • - 3 tbsp honey
  • - 1 tbsp soy sauce
  • - 1 tbsp rice vinegar
  • - 1-2 tsp chili flakes or 1 tbsp sriracha
  • - 2 cloves garlic minced
For Garnish
  • - sesame seeds

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the broccoli with 1 tablespoon of olive oil, salt, and pepper, and spread it on a sheet pan.
  3. Roast for 8 minutes.
  4. While the broccoli roasts, whisk together the honey, soy sauce, rice vinegar, chili flakes, garlic, and remaining tablespoon of olive oil.
  5. Push the broccoli to one side of the pan and add the salmon fillets to the empty space.
  6. Brush the honey-chili mixture generously over each salmon fillet.
  7. Return the pan to the oven and roast for 12-15 minutes, until the salmon is cooked through and the broccoli is tender with crisp edges.
  8. Sprinkle with sesame seeds before serving.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 2 days.
  • Make ahead: The honey-chili glaze can be whisked together up to a day ahead and stored in the fridge.
  • Swap: Use sriracha instead of chili flakes for a smoother heat, or swap broccoli for cauliflower or green beans.