Sheet Pan Asian Salmon with Vegetables

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Sheet pan dinners are quite common in my household. Yet for some reason unbeknown to me, I’ve never posted a recipe for one! This Sheet Pan Asian Salmon with Vegetables is something I’ve been making for years and think that you’ll love it too! It’s easy, delicious and fast. Plus everything gets roasted in the oven on a single baking tray, which makes clean up a breeze. Then again, that’s the whole point of making a sheet pan dinner isn’t it? To avoid washing pots and pans? I know that’s why my wife loves them (she’s in charge of the clean up).

Sheet Pan Asian Salmon Variations

As with many of my other recipes, please feel free to use your favourite vegetables here. I personally love to make this Asian salmon with bok choy, broccoli, carrots and celery. But the fish and its marinade would go equally well with other veggies like zucchini, red peppers, Napa cabbage or even asparagus. Regardless of which veggies you choose, the most important thing is to consider is the size you cut them down to.

You want to make sure that things are cut in a way that allows them to cook equally on the sheet pan. For example, bok choy cooks much quicker than carrots so I cut them in half and slice the carrots quite thin (approximately 1/4″).

Also, if you’re going to substitute different vegetables than the ones I use here, please choose ones that take a similar time to cook. In other words, don’t swap potatoes for celery because by the time they cook you will burn the bok choy to a crisp. This of course can be avoided by adding vegetables at different stages but that can be a bit more technical and requires a separate blog post!

Can I Marinade the Salmon in Advance?

NO! Well, I guess you can. But not for too long! OK?

The cut-off time for using this marinade on salmon is one hour MAX! You could probably even get away with 30 minutes!

Firstly, salmon is like a sponge and doesn’t need long to soak up all the delicious flavours from the Asian marinade. This is especially true if you are going to use a filet of Wild salmon, which is much leaner and thinner than farmed varieties, and, therefore, more delicate.

Secondly, the vinegar in the marinade will actually start to cook the salmon before it even makes it to the oven. This will, in turn, affect the roasting times since the fish will already be partially cooked. So consider yourself forewarned that if you let the fish marinade for longer than 60 minutes please don’t come running to me saying that it came out dry and overcooked! If this happens to you, simply cook the salmon for a few minutes less than the recommended time.

To ensure maximum flavour throughout the fish, try marinading in a zip-top bag, as shown here!

My Secret Tips for the Most Amazing Sheet Pan Salmon

While on the topic of marinades, this is one of my favourites. It’s nearly identical to the one I used for my Cedar Plank Salmon. 

Most people discard marinades after they’ve done their job – HUGE MISTAKE! Instead, you’re going to reserve this marinade and transfer it to a small sauce pan to reduce while the sheet pan salmon is roasting in the oven. Then, just before the salmon is finished cooking, you’re going to baste the top of the fish with a bit of sauce and broil it to finish. This very small extra step is going to make the difference between a good sheet pan salmon and a GREAT one!

If you love crispy skin, cook the salmon skin-side up and then flip before basting with the sauce and broiling to finish. Otherwise you will end up with soggy skin doomed for your dog’s bowl!

 

Happy roasting!

Ronny

 

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INGREDIENTS: (serves 4)

1lb wild salmon filet (1″ thick) – rinsed, patted dry with paper towel and cut into four equal portions

2 stalks bok choy

1 celery stalk – sliced on a bias into 1/2″ pieces

1 carrot – sliced on a bias into 1/4″ discs

1 small head of broccoli – cut into florets

1 tbsp avocado oil

kosher salt and pepper

 

for the Salmon marinade:

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tbsp maple syrup (substitute 2 tbsp fresh orange juice if doing Whole30)

1 tbsp coconut aminos

1 tbsp avocado oil

1 tsp fresh ginger – grated

1 tsp fresh garlic – grated

½ jalapeño – thinly sliced (optional)

1/2 teaspoon black sesame seeds

1/2 teaspoon white sesame seeds

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 METHOD:

1. Add sesame oil, rice wine vinegar, maple syrup, avocado oil, coconut aminos, ginger, garlic, jalapeño and sesame seeds to a small bowl and stir to combine.
2. Wash and pat-dry salmon. Cut salmon filet into four equal pieces and add them to a zip-top bag set within a bowl. Pour in the marinade, evenly distribute it over the fish, fold over the top half of the bag, squeeze out all of the air, and seal the top. Set the bag over a plate and transfer to refrigerator to marinade for 30-60 minutes.
3. Preheat oven to 425F.
4. Line a sheet pan with parchment paper and add chopped vegetables. Drizzle vegetables with a bit of avocado oil and season with a pinch of salt and pepper. Toss everything to coat. Arrange vegetables in a single layer and transfer to oven – bake for 15 minutes.
5. Remove sheet pan from oven, flip the vegetables, and add the marinaded salmon – skin side up. Return to oven and roast an additional 8-10 minutes.
6. Transfer reserved marinade to a small sauce pan set over medium heat. Add 1/4 cup of water to the marinade and reduce by half to create a sauce – stir often to prevent burning. If the sauce dries out simply add one or two tablespoon of water.
7. Remove the sheet pan, flip the salmon and brush with the sauce. Switch the oven to the broil setting and return the sheet pan to the oven – broil for 2-4 minutes, keeping an eye on it so that it doesn’t burn.
8. Plate the salmon and vegetables and spoon a bit more sauce overtop.

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