Sheet-Pan Salmon and Broccoli With Sesame and Ginger

By Lidey Heuck

Published Dec. 9, 2022

Sheet-Pan Salmon and Broccoli With Sesame and Ginger
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes
Rating
5(6,583)
Comments
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A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

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Ingredients

Yield:4 servings
  • 4tablespoons toasted sesame oil
  • 2tablespoons soy sauce or tamari
  • 1tablespoon rice vinegar
  • 1tablespoon honey
  • 1(2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
  • 1garlic clove, finely grated
  • 1pound broccoli, trimmed and cut into florets, thick stems discarded
  • 2scallions, trimmed and cut diagonally into 1½-inch segments, plus thinly sliced scallions for garnish
  • 1tablespoon olive oil, plus more for brushing the salmon
  • Kosher salt and black pepper
  • 4(6-ounce) skin-on salmon fillets
  • ½lime, for serving
  • Sesame seeds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

586 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 13 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 39 grams protein; 787 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.

  2. Step 2

    Place the broccoli florets and 1½-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well and roast for 5 minutes.

  3. Step 3

    While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

  4. Step 4

    Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

  5. Step 5

    Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.

  6. Step 6

    Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

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Ratings

5 out of 5
6,583 user ratings
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Comments

iglookeeper

For the love of all that is great and good, could the New York Times cooking recipe writers PLEASE write when an ingredient is divided between two steps?! This calls for 4 Tbsp sesame oil, but I didn’t read closely enough to only add 3 of them in the first step. If the recipe list read, “4 Tbsp sesame oil, divided” as most recipes do, this would likely call my attention to this very early in the process, rather than having me just dump it all in and realize too late that that was too much.

JW

I hate to see anyone suggest that food should be discarded. Just thickly peel the stems, cut them into chunks, coins, whatever shape you like. Prepare them in the same manner as the florets (oil, salt, whatever) and start roasting them 5 minutes before everything else.

John

(1) At the cost of one more bowl to wash, but clean hands: put broccoli and scallions in a bowl with olive and sesame oil. Toss. Add salt and pepper. Toss. Place on sheet. (2) "pour glaze over" is more like it, and if some gets on the broccoli, fine. (3) use more like 10 scallions --- they were the best part! (4) no need for extra salt at the end. (4) Use the darned broccoli stems, cutting into quarters, or disks, or whatever. 2 min in the microwave will give them the head start they need.

KathyD

I threw a few whole shiitake mushrooms in with the broccoli when I added the salmon. Nice umami kick.

chtoune

It was nice, but a bit “unilateral” in flavor: as mentioned by others, the glaze was more liquid than a typical glaze, and so a lot of it ended up on the sheet pan soaking the broccoli as well. Next time I would marinate the salmon into this liquid, rather than pour it over the salmon.

Sue

I took the advice of others and added the whole bunch of scallions, so about ten. I also doubled the recipe for the glaze and poured half over the fish (not brushed, as the recipe says). While everything was in the oven, I reduced the remaining half of the glaze on the stovetop and poured it over the salmon when it was done cooking. It was good, but the piece I had leftover for lunch the next day was even better.

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