Busy weeknights call for simple meals, big on flavor. This Sheet Pan Hoisin Glazed Salmon delivers on all fronts. The salmon is tender and flaky, coated in a sweet and savory hoisin sauce, baked to perfection.
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Sheet pan recipes are the perfect answer to “What’s for dinner” on a weeknight. Meals all on one pan with effortless cleanup. Whether you’re meal-prepping or just need a quick and healthy dinner, this easy sheet pan recipe is sure to satisfy!
This salmon is covered in an easy and delicious glaze of store bought hoisin sauce, sesame oil, soy sauce, fresh garlic and fresh ginger. The smell of freshly grated ginger is my favorite! It’s so aromatic.
You can substitute ground ginger if you don’t happen to have fresh ginger on hand. I never seem to have fresh ginger when I want it, so I started buying it in bulk, grating it and freezing it in the Souper Cubes freezer cubes. Then, I just grab it from the freezer whenever I need it and voila- fresh ginger any time!
If you love these flavors, you have to try Hoisin Salmon Bites made in the air fryer!
Tips For Choosing Salmon
- Freshness Matters, Check the Smell:
- Fresh salmon should have a mild, briny ocean scent. Avoid fillets with a strong “fishy” or sour odor, as this may indicate spoilage.
- Texture:
- Gently press the fillet with your finger. It should feel firm and spring back quickly. If it feels mushy or leaves an indentation, it’s not fresh.
- Skin-On:
- Skin-on fillets help lock in moisture and flavor during cooking. You can always remove the skin after cooking.
- Wild-Caught vs. Farm-Raised:
- Wild-caught salmon often has a richer flavor and firmer texture but may come at a higher price.
- Farm-raised salmon is more affordable and widely available, though it may be slightly milder in flavor and softer in texture.
- Salmon Varieties:
- Atlantic Salmon: Most commonly farm-raised, with a mild flavor and a slightly fattier texture.
- Sockeye Salmon: Wild-caught, vibrant in color, and rich in flavor.
- Coho Salmon: Milder in flavor and leaner than sockeye, but still a great choice for baking.
- Frozen Options:
- If fresh salmon isn’t available, frozen fillets can be a great alternative. Look for vacuum-sealed packages to preserve freshness and avoid freezer burn. Thaw the salmon completely before cooking.
- Look for Sustainable Options:
- Check for certifications like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) to ensure the salmon is sourced responsibly.
- Ask the Fishmonger: If you’re unsure, ask the seafood counter staff for recommendations. They can guide you to the freshest options and may even cut a fillet to your preferred size.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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Equipment
- Sheet Pan
- Parchment paper for easy clean up
- Pastry brush to brush on the glaze
Ingredients for the Salmon
- Salmon filet, leave the skin in tact. It’s easier to remove once cooked, if you don’t want the skin. This can be one big filet or 2 one pound filets.
- Hoisin sauce– store bought. I love the Aldi brand.
- Soy sauce, low sodium if available or coconut aminos
- Sesame oil– this lends a rich nutty taste to the sauce and pairs so well with Asian flavors
- Grated garlic
- Freshly grated ginger or 1 tsp ground ginger- fresh ginger takes this sauce over the top, so opt for fresh when you can
- Black pepper
- Broccoli florets– change up the vegetable to your preference. A quick cooking veggie, such as zucchini, yellow squash, or asparagus is best in this dish
For the broccoli:
- Olive oil
- Salt and black pepper
- Sesame seeds and sliced green onion for garnish
How To Make It
TIP: ✔️ Marinate for Extra Flavor: Place the salmon and sauce into a bag or shallow bowl and marinate in refrigerator for 30 minutes to intensify the flavors.
For easy clean up, line your sheet pan with foil or parchment paper. Place the salmon filet on a sheet pan, if the salmon has skin, place it skin side down.
In a bowl, whisk together the hoisin, soy sauce, sesame oil, garlic, ginger, and pepper.
Evenly spread the sauce over the salmon, reserving 2 tablespoons for later.
Toss the broccoli with the olive oil, salt, and pepper. Arrange the broccoli around the salmon on the sheet pan.
Bake for 18-20 minutes.
Turn the oven to broil.
Spread the remaining sauce over the salmon and put under the broiler for 2 minutes for the glaze to carmelize. Watch the salmon so that it doesn’t burn.
Garnish with sesame seeds and green onions. Serve alongside a bed of jasmine rice, fluffy couscous, or quinoa.
Tips
✔️ Dry the Salmon: Pat the salmon fillets dry with a paper towel before saucing, this helps the sauce adhere better.
✔️ Sub the Broccoli: Pair the salmon with another quick-roasting veggies like zucchini, asparagus, cherry tomatoes, or green beans. Root vegetables like potatoes or carrots can work too, but give them a head start in the oven before adding the salmon
✔️Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on it. Bake until the fish is just opaque and flakes easily with a fork. Overcooking can dry it out. Use a meat thermometer; For perfect results, cook the salmon to an internal temperature of 145°F (63°C).
✔️Using frozen salmon? Thaw the salmon completely and pat it dry before using to prevent excess moisture.
✔️Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy the salmon cold over a salad or in a wrap.
More Sheet Pan Recipes
- Pineapple BBQ Chicken
- Greek Meatballs
- Honey Mustard Chicken
- Italian Chicken
- Mini Meatloaves
- Shrimp Fajitas
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Sheet Pan Hoisin Glazed Salmon
Equipment
- Parchment paper for easy clean up
Ingredients
- 2 pound salmon filet skin-on or skinless
- 1/4 cup hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp grated garlic
- 1 tbsp freshly grated ginger or 1 tsp ground ginger
- 1/2 tsp black pepper
- 1 pound broccoli florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Sesame seeds and sliced green onion for garnish
Instructions
- Preheat oven to 375°F.
- Line a sheet pan with foil or parchment paper, for easy clean up. Place the salmon filet on a sheet pan, if the salmon has skin, place it skin side down.
- In a bowl, whisk together the hoisin, soy sauce, sesame oil, garlic, ginger, and pepper. Evenly spread the sauce over the salmon using a pastry brush, reserving 2 tablespoons for later.
- Toss the broccoli with the olive oil, salt, and pepper. Arrange the broccoli around the salmon on the sheet pan.
- Bake for 18-20 minutes.
- Turn the oven to broil.
- Spread the remaining sauce over the salmon and put under the broiler for 2 minutes for the glaze to caramelize. Keep an eye on the salmon so that it doesn’t burn.
- Garnish with sesame seeds and green onions. Serve alongside jasmine rice, couscous, or quinoa.
