Name: Sheet Pan Honey Glazed Salmon with Asparagus Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lb fresh wild caught salmon (3-4 filets); ¼ cup coconut aminos; ⅓ cup pure honey; 4 cloves garlic (1 ½ tablespoons, minced); Juice of ½ lemon (1-2 tablespoons); ¼ teaspoon fine salt; ¼ teaspoon black pepper; 1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder; 1 tablespoon water; 4 lemon wedges; 2 green onions, sliced on the bias, green part only (optional); ¾ to 1 lb. asparagus, ends trimmed; 1 tablespoon avocado oil or olive oil

Jump to Recipe· 4.3 from 1 review

If you’re craving a dinner that feels both luxurious and effortless, the Sheet Pan Honey Glazed Salmon with Asparagus Recipe is going to become your new best friend in the kitchen. This beautiful dish combines tender, flaky salmon with crisp-tender asparagus—all coated in a luscious honey glaze that’s sweet, tangy, and savory at the same time. Best of all, it all roasts together on one sheet pan, making cleanup a breeze and the whole process wonderfully simple. Whether you’re cooking for a weeknight meal or impressing guests, this recipe really hits the spot every single time.

Ingredients You’ll Need

The image shows a white oval plate on the right with three thick, pink-orange raw salmon fillets stacked slightly on top of each other, and four lemon wedges placed at the top edge of the plate. To the left of the plate, there is a white rectangular dish filled with a bunch of fresh, green asparagus stalks laid side by side. Surrounding these main dishes, there are small clear bowls holding different ingredients: chopped green onions, coarse white salt, minced garlic, light yellow liquid, dark brown liquid, and amber-colored liquid with some bubbles. The background and surface are white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Sheet Pan Honey Glazed Salmon with Asparagus Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a key role: the salmon brings richness and heartiness, asparagus adds bright, fresh crunch, and the honey glaze ties everything together with its glossy, flavorful coating.

1 lb fresh wild caught salmon (3-4 filets): Look for firm, vibrant pieces for the best texture and flavor.
¼ cup coconut aminos: A savory, slightly sweet sauce that replaces soy sauce, adding depth without overpowering.
⅓ cup pure honey: This provides the essential sweetness to balance the acidity and create that beautiful glaze.
4 cloves garlic (1 ½ tablespoons): Fresh garlic gives a punch of aromatic warmth to the glaze.
Juice of ½ lemon (1-2 tablespoons): Adds a fresh, zesty brightness to lighten up the whole dish.
¾ to 1 lb. asparagus, ends trimmed: Choose firm stalks; asparagus brings vibrant color and a subtle earthiness.
1 tablespoon avocado oil or olive oil: Helps crisp up the asparagus and salmon for the perfect finish.
¼ teaspoon fine salt: Enhances all the natural flavors without overwhelming.
¼ teaspoon black pepper: A little pepper sharpens each bite with mild heat.
4 lemon wedges: Perfect for serving, adding extra juice as desired at the table.
1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder: Thickens the glaze for that glossy, sticky finish.
1 tablespoon water: Used to make the cornstarch slurry and ensure smooth consistency.
2 green onions, sliced on the bias, green part only (optional): Adds a fresh, mild onion flavor and pretty garnish.

How to Make Sheet Pan Honey Glazed Salmon with Asparagus Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 425 degrees Fahrenheit. I like to line my sheet pan with parchment paper because it makes clean-up so much easier and prevents sticking. This initial step sets the stage for roasting the salmon and asparagus perfectly without fuss.

Step 2: Whisk Up That Glaze

Combine coconut aminos, honey, minced garlic, and lemon juice in a small bowl. Whisk until the honey dissolves smoothly into the liquid. Half of this glaze will marinate your salmon, infusing it with bold, balanced flavors, while the other half will thicken into a glossy finish later on. If you have time, let the salmon soak in the glaze for a few minutes or even up to four hours—this little bit of extra patience really elevates the dish.

Step 3: Prep the Asparagus

Toss the trimmed asparagus with avocado or olive oil, along with salt and pepper so every bite is perfectly seasoned. Spread the asparagus evenly across your sheet pan, then nestle the marinated salmon filets right among the stalks. Add lemon wedges around the edges for an extra pop of flavor as they roast.

Step 4: Bake

Pop the sheet pan into the oven and roast for 10 minutes. This quick roasting time bakes the salmon gently until it’s tender and flaky, while the asparagus turns beautifully crisp-tender without losing its vibrant green color.

Step 5: Simmer and Thicken the Glaze

While baking is happening, pour the reserved glaze mixture into a small saucepan. Bring it to a simmer over medium-high heat. Then whisk together your cornstarch or arrowroot powder with water, creating a smooth slurry. Stir this slowly into the simmering glaze, letting it thicken for 2-3 minutes. This thickened glaze will be the sweet, sticky goodness that perfectly coats your salmon and asparagus at the final step.

Step 6: Broil to Finish

Once the baking time is up, remove the sheet pan from the oven and switch your oven to broil. Spoon or brush the thickened glaze generously over the salmon and asparagus. Return the pan to the oven and broil for just 1 to 2 minutes until the glaze turns golden and caramelized. Watch closely here; you want that perfect glaze without any burnt edges!

Step 7: Garnish and Serve

Finish by scattering sliced green onions over the top for an added layer of color and flavor. Serve your masterpiece with lemon wedges on the side. This moment is all about savoring the harmonious blend of sweet, tangy, savory, and fresh flavors from your beautiful Sheet Pan Honey Glazed Salmon with Asparagus Recipe.

How to Serve Sheet Pan Honey Glazed Salmon with Asparagus Recipe

Garnishes

Simple garnishes really elevate this dish. I recommend fresh green onions sliced on the bias for a hint of mild onion flavor and a pop of color. Lemon wedges allow everyone to adjust the tang to their liking, brightening each bite perfectly. If you want to get fancy, a sprinkle of toasted sesame seeds adds a nutty crunch that complements the glaze superbly.

Side Dishes

This recipe is lovely on its own, but you can serve it with fluffy white or brown rice to soak up the extra glaze. Quinoa or cauliflower rice are excellent lighter alternatives. For a heartier meal, roasted baby potatoes or a simple mixed green salad provide balance and extra texture.

Creative Ways to Present

If you really want to impress, arrange the salmon and asparagus on a rustic wooden board with scattered herbs and lemon slices. Serve with small bowls of extra glaze and soy sauce on the side for dipping. For family-style dinners, place everything on a large platter and let everyone help themselves—this always adds a warm, inviting feel to the meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftovers in an airtight container and store in the refrigerator. The salmon and asparagus will keep well for up to three days, making for delicious next-day lunches or quick dinners.

Freezing

I wouldn’t recommend freezing the cooked salmon and asparagus together, as the texture can suffer. However, you can freeze the unbaked marinated salmon separately in a freezer-safe container or bag for up to one month. Thaw overnight in the fridge and bake fresh when you’re ready.

Reheating

To reheat leftovers, gently warm in the oven at 300 degrees Fahrenheit for about 10 minutes to retain the crispness of the asparagus and prevent the salmon from drying out. Avoid microwaving if possible, as this can overcook the fish and make it rubbery.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can! Just be sure to thaw the salmon completely in the refrigerator before marinating and baking to ensure even cooking and the best texture.

What if I don’t have coconut aminos?

If you don’t have coconut aminos, feel free to substitute with low-sodium soy sauce or tamari. Keep in mind the flavor will be slightly different, but still delicious.

Can I use other vegetables besides asparagus?

Absolutely! Broccoli, green beans, or snap peas all work wonderfully with this recipe. Just adjust roasting times slightly depending on the vegetable’s firmness.

Is this recipe paleo or gluten-free?

Yes, this recipe is both paleo and gluten-free, especially when using coconut aminos instead of soy sauce and arrowroot or cornstarch as the thickener.

How do I know when the salmon is done?

The salmon is perfectly cooked when it flakes easily with a fork and has an opaque, light pink color in the center. Because this recipe uses high heat and a short bake time, the salmon should be juicy and tender.

Final Thoughts

I truly hope you give this Sheet Pan Honey Glazed Salmon with Asparagus Recipe a try soon. It’s a wonderful combination of elegant flavors with down-to-earth, easy cooking techniques. From the sticky sweet glaze to the tender fish and bright asparagus, this dish brings warmth and joy to any table. Trust me, once you make it, it’ll be one you’ll want to turn to again and again for an effortless yet impressive meal.