5 minutes of prep time + 25 minutes in the oven = a healthy, hearty dinner that your family will love; and you’ll enjoy making! I can’t wait to share with you my secret for getting this simple dinner on the table in just 30 minutes.
How do I make Sheet Pan Asian Salmon?
You’ll start by combining hoisin sauce, soy sauce, honey, sesame oil, garlic powder, ginger powder and a large pinch of salt and pepper in a small bowl.
Place salmon and bok choy in a single layer on a parchment lined baking sheet. Pour sauce mixture over the salmon and bok choy reserving 1-2 tablespoons of sauce for later. Use a pastry brush or the back of a spoon to spread the sauce in an even layer across the salmon.
Now I’m going to let you in on a little secret. You should always bake your salmon in a cold oven!
Heating up the salmon slowly ensures that it doesn’t dry out OR over cook. AND it saves you the time of waiting for your oven to preheat!!
Place your salmon and veggies in a cold oven, crank the heat to 425 degrees and bake for 25 minutes or until the salmon flakes easily with a fork.
Drizzle baked salmon with reserved sauce. Garnish with sesame seeds and fresh chopped cilantro and serve over a bed of rice with the tender bok choy.
Good substitutes for salmon:
- striped bass
- arctic char
- blue fish
Just remember that you may need to adjust the cook time if you use another type of fish.
Tips for making the best sheet pan salmon:
- Always bake salmon in a COLD OVEN. I came across this tip years ago and can’t believe how much of a difference it makes in keeping the fish super moist. Not only will this help you avoid drying out the salmon, but now you don’t have to waste time waiting around for your oven to preheat!
- Don’t remove the skin before baking. While I don’t recommend eating the salmon skin, it will peel away from the flesh of the fish very easily after the salmon is baked. So there is no need to try to remove it before! The skin will also help to hold in moisture while the fish bakes.
- Feel free to switch up the veggies. If you’re family isn’t feeling bok choy, try broccoli, asparagus, cauliflower or even cabbage! Bok choy works well with Asian flavors, but so do most other veggies!
Other easy family dinners you’ll love:
- Thai Fish Tacos with Curry Coleslaw
- Honey Dijon Sheet Pan Salmon
- Sheet Pan Quesadillas
- Slow Cooker Beer Braised Pork Carnitas
- 30 Minute Vegetarian Enchiladas
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5 minutes of prep time + 25 minutes in the oven = a healthy, hearty dinner that your family will love; and you’ll enjoy making!
- 1.5 lbs. salmon
- 1 lb. baby bok choy, halved
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Kosher salt
- fresh cracked pepper
- Do not preheat oven!
- Place salmon onto a parchment lined baking sheet.
- Add bok choy in a single layer around the salmon fillet.
- Combine hoisin, soy sauce, honey, sesame oil, garlic, ginger and a large pinch of salt and pepper in a small bowl.
- Pour sauce over the salmon (spread it in an even layer) and drizzle over the bok choy as well. Reserve about 1 tablespoon of sauce to dress the salmon when it’s finished cooking.
- Put salmon and veggies into the oven and turn the oven to 425 degrees. Bake for 25-30 minutes, checking after 20 minutes. The salmon is done cooking when the thickest part flakes easily with a fork.
- Pour remaining tablespoon sauce over the salmon and garnish with fresh chopped cilantro and sesame seeds!
Keywords: cold oven salmon, roasted salmon, baked salmon, teriyaki salmon