Sheet-Pan Salmon and Broccoli With Sesame and Ginger

Name: Sheet-Pan Salmon and Broccoli With Sesame and Ginger
Total time: 20 min
Yield: 4 servings
Ingredients: 4 tablespoons toasted sesame oil; 2 tablespoons soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon); 1 garlic clove, finely grated; 1 pound broccoli, trimmed and cut into florets, thick stems discarded; 2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish; 1 tablespoon olive oil, plus more for brushing the salmon; Kosher salt and black pepper; 4 (6-ounce) skin-on salmon fillets; 1/2 lime, for serving; Sesame seeds, for serving

By Lidey Heuck

Published Dec. 10, 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(5,262)
Comments: Read comments

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

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Preparation

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.
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.
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.
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.
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.
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.

Ratings

5 out of 5

5,262 user ratings

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Comments

iglookeeper4 years ago

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.

JW5 years ago

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.

JJ5 years ago

NYT, it's obscene to suggest that food be discarded (the broccoli stalks). Americans already generate far more waste per capita than anyone else on this expiring planet; such wastefulness / carelessness are one reason why. As another reader wrote, peel+slice the stalks, & roast them alone for 5 minutes before roasting the rest. Or, peel+cut them, & either blanche+freeze them for use another time, or peel-cut-refrigerate them for use within a few days. Buy+use less--and waste NOTHING. Please!

geteb2 days ago

This was great & very tasty & easy. I tripled the garlic, was generous with the ginger, subbed my homegrown shallots for the green onions but otherwise followed the recipe. A very "clean" meal and FAST.

Barbara R2 weeks ago

agree with not tossing broccoli stems. they are the best part! peel them and eat them raw in salads or with dips, or just snack on them! great recipe!

AlmaLynn3 weeks ago

This works wonderfully with asparagus in place of broccoli!

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