Sheet Pan Hoisin Salmon and Asparagus
Salmon fillets and asparagus roasted on one pan with a sticky hoisin, ginger, and soy glaze.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Pastry brush
- Instant-read thermometer
Ingredients
Main Ingredients
- 4 center cut skin on salmon fillets about 6 oz each
- ¼ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup hoisin sauce
- 1 tbsp grated fresh ginger
- 2 tbsp low sodium soy sauce
- ¼ tsp crushed red pepper flakes
- 1 lb asparagus tough ends snapped off
- 1 tbsp vegetable oil
- 6 scallions sliced on the diagonal, divided
- 1 lemon halved
- ¼ cup chopped fresh cilantro for garnish
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet with parchment. Season the salmon with salt and pepper and stir the hoisin, ginger, soy sauce, and red pepper together.
- Glaze. Save 2 tablespoons of the glaze for later and brush the rest over the salmon.
- Add the asparagus. Arrange the asparagus on the pan, drizzle with oil, and toss with a pinch of pepper.
- Roast. Bake 12 to 15 minutes until the salmon flakes and reads 145 degrees F, adding half the scallions near the end.
- Finish. Drizzle with the reserved glaze, squeeze lemon over the top, and garnish with cilantro and scallions.
Notes
Substitutions: Ginger paste can replace fresh ginger at 1 1/2 tablespoons. Check the hoisin label if you need gluten free.
Tips: Marinate the fish in the glaze for 30 minutes for more flavor and match the asparagus thickness to the salmon.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F.