Description
A quick and easy one-pan dinner featuring tender salmon fillets coated in a sticky, sweet-savory honey garlic glaze, roasted alongside perfectly tender asparagus. Ready in about 30 minutes, this gluten-free meal is perfect for busy weeknights and delivers restaurant-quality results with minimal cleanup.
Ingredients
- 4 (6-ounce) salmon fillets
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 bunch asparagus (about 1 pound), woody ends snapped off
- 1 tablespoon olive oil (for asparagus)
- Salt and freshly ground black pepper (for asparagus)
- Sesame seeds and sliced green onions (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Set aside.
- In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, 2 tablespoons olive oil, rice vinegar, sesame oil (if using), and red pepper flakes until smooth.
- On the prepared baking sheet, toss the asparagus with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them in a single layer on one side of the pan.
- Place the salmon fillets on the other side of the baking sheet, skin-side down if they have skin. Spoon about half of the glaze over the fillets, spreading it evenly over the tops and sides. Reserve the remaining glaze.
- Bake for 12 minutes.
- Remove the pan from the oven. Carefully spoon the reserved glaze over the salmon fillets. Switch the oven to broil (high heat) and return the pan to the oven. Broil for 2 to 3 minutes, watching closely, until the glaze is bubbly, sticky, and starting to caramelize.
- Check for doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F to 130°F for medium, or 135°F for well-done. The asparagus should be tender when pierced with a fork but still have a slight bite.
- Remove the pan from the oven. Sprinkle the salmon with sesame seeds and sliced green onions. If desired, squeeze fresh lemon juice over everything. Let it rest for 2 minutes before serving.
Notes
Pat the salmon dry for better glaze adhesion. Watch the broiler closely to prevent burning. Let the salmon rest for 2 minutes after broiling to allow juices to redistribute. For a lower-sugar option, reduce honey to 1/4 cup and add 1 tablespoon maple syrup. For a spicy version, add 1-2 tablespoons sriracha to the glaze. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 420
- Sugar: 24
- Sodium: 620
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 3
- Protein: 38
Keywords: honey garlic salmon, baked salmon, one-pan salmon, salmon with asparagus, sticky salmon, easy salmon recipe, weeknight dinner, gluten-free salmon