This Asian salmon is an easy and healthy dinner choice. The salmon and vegetables cook together on the same pan and are coated in a hoisin lime glaze.
Quick and easy meals are my favorite way to do dinner, and this Asian salmon with vegetables is no exception. Serve with rice for a complete meal!
This Asian salmon with mixed vegetables is one of the best salmon dishes I’ve ever had. There, I’ve said it. Clearly as a food blogger my job is to make delicious food and I take that job very seriously. There are many recipes that never make it on to this blog – if I’m not happy with the food or the photographs I don’t publish it.
I’ve been cooking for a long time, long enough that most of the time I can put out a delicious dish. But there are times when I create something extraordinary, and this is one of those times. I made this salmon 3 days ago and pushed it to the top of my post queue so that I could share it with you immediately. It’s just that good.
As I mentioned before, this Asian salmon is amazing, but on top of that the dish has a few other benefits – it’s healthy, quick and the salmon and veggies cook together on one pan. I can’t officially call this a one pot meal because you’ll actually need a pot and a pan, but it’s still super easy to make.
How do you make Asian salmon?
First off is the hoisin lime glaze – this sauce is made of a few simple ingredients like soy sauce, ginger, lime juice and hoisin sauce. The ingredients go into a pot to simmer for about 10 minutes which creates a thick, intensely flavored glaze.
The salmon gets coated in the glaze and then is broiled in the oven with a pile of fresh vegetables on the side. I used bell peppers, broccoli, snap peas, green onions, carrots and some fresh summer corn, but you can use whatever veggies your family likes best. Other great options are zucchini, red onions, bok choy and mushrooms. I don’t add the sauce to the vegetables until after they’ve come out of the oven, that way they won’t burn from the sugar in the glaze.
While the salmon and vegetables cook in the oven you can put up a pot of rice or even boil some asian noodles to go on the side. You’ll have a complete meal in 30 minutes or less, perfect for a busy weeknight. But no one will know that it only took you half an hour, everyone will assume that you spent all day making something this delicious!
More salmon recipes you’ll enjoy
Asian Salmon with Mixed Vegetables
This Asian salmon with mixed vegetables is the perfect quick and healthy dinner - the salmon and vegetables cook together on the same pan.
- 1 1/4 pounds of salmon fillet all in one piece
- 4 cups fresh mixed vegetables I used bell peppers, green onions, snow peas, corn, carrots and broccoli, cleaned and cut into 1 inch pieces
- Cooking spray
- Kosher salt and pepper
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup hoisin sauce
- a 2 inch piece of ginger sliced into 3 pieces
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1/4 cup sliced green onions
- lime wedges for garnish
- 3 cups steamed rice for serving if desired
- Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Remove and discard pieces of ginger and set the sauce aside.
- Preheat broiler. Line a sheet pan with foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray.
- Place the pan under the broiler - broil for 10-15 minutes or until salmon and vegetables are cooked (mine took 12 minutes). Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds, lime wedges and green onions. Serve the salmon and vegetables with steamed rice, with any extra glaze on the side for dipping or drizzling.
Make Ahead: You can prep all the vegetables and make the rice up to one day in advance.
Freeze It: If you have extra salmon glaze you can freeze it in a resealable bag and use it for another night. Sauce will keep in the freezer for one month.