This Sheet Pan Ginger Soy Glazed Salmon makes the perfect weeknight dinner that’s quick, healthy and easily made all on one pan!
Sheet pan meals are my absolute favorite because they are so simple to throw together during a busy week and everything is made all on ONE pan making clean up such a breeze! You guys, this salmon is SO flavorful and really couldn’t be any easier to throw together. Feel free to use whatever veggies you like best. The perfect weeknight meal when you want something healthy that is quick to make with little preparation and effort.
Why You’ll Love this Recipe
- Healthy and delicious flavor-packed meal that comes together in just 20 minutes!
- Everything cooked all on one pan for easy cleanup.
- Easy to customize for your family with whatever vegetables you like.
- The sauce is AMAZING. The perfect amount of sweet and spice without using any refined sugar.
Why I Love Sheet Pan Meals
Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like. Instead of green beans you could use broccoli or asparagus and even swap the carrots for potatoes or bell peppers. This particular combo just happened to be my favorite to go with this ginger soy mixture and honestly I think you’ll agree!
Ingredients You’ll Need
- salmon – you’ll need about one pound of evenly sized fresh fillets of salmon with the skin on. You can also use frozen fillets, just make sure the salmon is thawed before cooking.
- veggies – I used a combination of fresh green beans and carrots, but feel free to use whatever vegetables you like best.
- olive oil – used to coat the salmon before baking to make the tops of the salmon nice and crisp.
- soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
- sweet chili sauce – adds a sweet yet small kick of spice and flavor to the salmon. If you like a lot of heat you could use sriracha, sambal oelek or even add red chili flakes.
- honey – adds a touch of sweetness without using any refined sugar. You could also use maple syrup or other natural sweetener.
- garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish.
- green onions – boost of flavor and fresh taste.
- salt + pepper – needed to season and add flavor to the salmon and veggies.
How to Make Ginger Soy Glazed Salmon
- Prepare salmon and veggies. Place salmon (skin side down), green beans and carrots in a single layer on a sheet pan lined with foil or coated in nonstick spray. Drizzle everything with a little olive oil and season with salt and pepper.
- Make the sauce. In a small bowl, whisk together the soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon the sauce over the salmon fillets, making sure they are evenly coated.
- Bake in the oven. Place the sheet pan in the oven at 400 degrees F for 10 minutes then pop the broiler on and cook for an additional 3 to 5 minutes, until veggies are tender and salmon is flaky and cooked through.
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Prepping and Storage
Leftovers will last for 2 to 3 days stored in a sealed, airtight container in the fridge. You can easily reheat this salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or simply warm it up in the microwave. I also love adding this leftover salmon to a salad for a protein-packed lunch!
More Salmon Recipes You’ll Love
- Hummus Crusted Salmon
- Easy Chimichurri Baked Salmon
- Ginger Basil Salmon in Foil
- Chili Rubbed Salmon with Summer Corn Salad
- Mango Sriracha Salmon Tacos
Hope you all enjoy this Sheet Pan Ginger Soy Glazed Salmon! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Ginger Soy Glazed Salmon
Ingredients
- 4 (6 oz) salmon fillets, fresh or frozen, thawed
- 1 lb. fresh green beans
- 2 cups carrots, cut into 2-inch pieces
- 1 Tbsp olive oil
- Salt and pepper, to taste
For the ginger soy glaze:
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp honey
- 1 Tbsp grated ginger
- 2 cloves garlic, minced
- 1 Tbsp chopped green onions
Instructions
- Preheat oven to 400 degrees F.
- Place salmon (skin side down), green beans and carrots in a single layer on a prepared baking sheet. Drizzle green beans and carrots with olive oil and sprinkle with a little salt and pepper.
- In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon sauce over salmon fillets and bake in the oven for 10 minutes. Turn the broiler on and cook for an additional 3 to 5 minutes, until salmon is flaky and cooked through.
- Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not one to comment on most recipes I have tried and enjoyed, but when my salmon-loathing husband goes crazy for your recipe and then takes it for lunch the next day, I think you should know 😉 and my 3 kids loved it as well. My 9 year old is also taking it for lunch tomorrow 😉 I bought a huge salmon from Costco, made 1 1 /2 times the sauce and that was that. Super easy and yummy. Thanks!
I’m so glad to hear you all enjoyed this! 🙂
Fabulous, delicious, and easy recipe! We did the salmon as stated, but did roasted potatoes like your lemon rosemary chicken. We started the potatoes first, and added the salmon towards the end. So delicious! You are quickly becoming our go-to recipe site! 🙂 happy new year!
I LOVE THE SAUCE! Do you happen to have the weight watchers points for just the sauce alone?
We also LOVED this salmon recipe. Might be the best way we’ve had salmon! We also had to cook the veggies longer. Next time I will start with the veggies in the oven, probably while I make the sauce, and then add the salmon. Thank you for the delicious recipe!
I tried this recipe last week, and it was so good! I cooked the carrots for a bit ahead like one of the other comments suggested to do, and it turned out amazing! This recipe has frozen and re-heated really well i found too. 🙂 Thanks for the recipe!
We’ve ruined a couple pans due to salmon skin sticking. How in this world would you get it off?
I’ve never had an issue with my salmon sticking, I either spray the pan first with a little oil or just use non-stick foil 🙂
You could use a silpat liner or parchment paper to line the pan. Works well😊
I tried this recipe last night, minus the green beans, and while I loved the sauce and the salmon, the cook time of 8-10 minutes at 400 degrees just totally didn’t cut it for the carrots. I have roasted my share of veggies so I was a little skeptical that 10 minutes was going to roast the carrots well enough. In the end I removed the salmon from the pan and put the carrots back into the oven for about 12 minutes more until they were roasted through. I would do this again but cook the carrots first and then add the salmon with sauce for the last 10 minutes and it should be good to go.
I had the same issue. I’d like more seasoning on the veggies and a longer cook time, then adding the salmon to the hot sheet pan for the last ten minutes. Otherwise it was a beautiful dinner!
Looks delicious! I will definitely try it
This looks so delicious!! How would you reheat it? I never really know with fish.
You could either reheat this in the microwave on low in 30 second increments until the fish heated through OR you could heat it in the oven covered in foil at 325 degrees for about 15 to 20 minutes 🙂
My husband and I don’t make any kind of fish nearly enough as we should simply because I don’t really know how to cook it… but this recipe looks straightforward and delicious!! Thanks for the great dinner idea!