Sheet Pan Honey Glazed Salmon with Asparagus Recipe
This Sheet Pan Honey Glazed Salmon recipe offers a delicious and healthy way to prepare wild-caught salmon paired with tender asparagus. Coated in a sweet and savory honey glaze made from coconut aminos, garlic, and lemon juice, the salmon bakes quickly in the oven alongside perfectly roasted asparagus. The glaze is then thickened and broiled to a beautiful golden finish, creating a flavorful and elegant meal that’s easy to prepare and clean up. Ideal for a nutritious weeknight dinner, this recipe yields four servings with a delightful balance of sweet and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salmon and Glaze
- 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)
Vegetables
- ¾ to 1 lb. asparagus, ends trimmed
- 1 tablespoon avocado oil or olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F. For easier cleanup, optionally line a large baking sheet with parchment paper.
- Prepare Glaze and Marinate Salmon: In a small bowl, whisk together the coconut aminos, honey, minced garlic, and lemon juice until the honey dissolves. Pour half of this mixture over the salmon in a bowl or container, turning to coat evenly. You may marinate the salmon in the fridge for a few minutes or up to 4 hours. Pour the other half of the mixture into a small saucepan and set aside.
- Prepare Asparagus and Arrange on Sheet Pan: Toss the trimmed asparagus with oil, salt, and pepper. Spread the asparagus evenly over the prepared baking sheet. Nestle the marinated salmon filets among the asparagus and add lemon wedges. Discard any leftover marinade liquid in the bowl.
- Bake Salmon and Asparagus: Place the sheet pan in the oven and bake for 10 minutes, allowing the salmon and asparagus to cook through.
- Simmer Glaze: While baking, set the saucepan with the reserved glaze mixture over medium-high heat and bring it to a simmer.
- Thicken Glaze: In a small bowl, whisk together the cornstarch and water until dissolved and milky. Gradually whisk this slurry into the simmering glaze in the saucepan. Continue simmering with occasional stirring for 2-3 minutes, until thickened, then remove from heat and let it rest to thicken slightly more.
- Broil with Glaze: When baking time is done, remove the sheet pan from the oven and switch the oven to the broil setting. Spoon or brush the thickened glaze over the salmon and asparagus.
- Broil to Finish: Return the sheet pan to the oven and broil for 1 to 2 minutes, watching carefully until the glaze turns golden and slightly caramelized. Avoid burning.
- Garnish and Serve: Remove the sheet pan, garnish the dish with sliced green onions if using, and serve immediately. Optionally, serve over cooked rice. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Marinating the salmon for longer will deepen the flavor but is not required.
- Using parchment paper helps with quick cleanup but is optional.
- Arrowroot powder can be used as a substitute for cornstarch for thickening the glaze.
- Watch the broiler closely during the glaze finishing step to prevent burning.
- Leftover salmon and asparagus can be repurposed in salads or grain bowls.
- Adjust lemon juice and honey to taste for a more tangy or sweet glaze.
