This simple sheet pan honey-glazed salmon with asparagus is one of my favorite dinner recipes when I want a flavorful, nourishing meal that comes together quickly. The salmon fillets get brushed with a sweet and savory honey garlic glaze and roasted alongside crispy asparagus on a single pan. Everything is table-ready in under 30 minutes, and cleanup is effortless! This dish is in my regular meal rotation, but it also works beautifully for meal prep or feeding a crowd. It’s easy, delicious, and a true lifesaver on busy weeknights when I need to get in and out of the kitchen fast.
Recipe Highlights
- Made with real-food ingredients, including salmon filets, fresh asparagus, lemon juice, and honey, this salmon recipe is high in protein and full of nutrients like omega-3s, monounsaturated fats, calcium, potassium, vitamin A, and vitamin C. It’s a tasty, well-balanced meal I always feel good about serving.
- It stores well in the fridge and freezer when placed in an airtight container, making it ideal for meal prep, packed lunches, and leftovers for weeknight dinners.
- Cooks on one baking sheet, making cleanup a breeze.
- Has a prep time of 10 minutes and a cook time of 12 minutes, meaning this easy sheet pan meal is ready to serve in under 30 minutes.
Main Ingredient Notes And Substitutions
- Fresh wild-caught salmon: I always make sure to buy quality seafood. For salmon, I’ll opt for fresh, skin-on filets that are 4-5 ounces each. If needed, I can use frozen salmon for this recipe if I’m in a pinch; I just have to make sure it’s completely thawed.
- Coconut aminos: Also called coconut liquid aminos, this ingredient has a similar savory taste to low-sodium soy sauce but is slightly milder and sweeter. Coco aminos offer a variety of health benefits and are one of my essential pantry staples. My favorite brands include Coconut Secret Organic Coconut Aminos, Bragg Organic Coconut Liquid Aminos, and Big Tree Farms Organic Coco Aminos.
- Honey: This is what I use instead of brown sugar to balance out the salty, umami flavor of the glaze while adding a hint of sweetness to the dish.
- Garlic: I use 1 ½ tablespoons, or 4 cloves garlic.
- Lemon juice and lemon wedges: If, for some reason, I don’t have either of these on hand, I simply substitute with lime juice.
- Asparagus: I look for fresh, bright green spears with tightly closed tips when selecting asparagus at the store. If I’m making this sheet-pan meal for guests who don’t love this vegetable, I have been known to swap this ingredient out for fresh green beans.
- Cornstarch or arrowroot powder: I use either one of these to thicken the sauce.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Salmon
Salmon is an extremely nutritious source of protein, which is why I try to include it in my diet at least once a week using my favorite salmon recipes. Not only is it delicious when cooked in the oven, stovetop, or grilled, but salmon is also:
- A complete, high-quality protein, containing all 9 essential amino acids.
- An excellent source of monounsaturated fat (including omega-3 fatty acids), while being low in saturated fat.
- A rich source of B vitamins.
- Relatively high in minerals, including potassium and selenium.
How To Make This Easy Sheet Pan Meal
I love sheet pan meals because they’re convenient recipes that typically require minimal prep time. This honey-glazed salmon comes together beautifully in a few basic steps:
- Preheat oven: Set the oven to 425℉, and line a baking sheet with parchment paper.
- Prepare the sauce: Whisk the coconut aminos, honey, garlic, and lemon juice. Pour half the mixture over the salmon; add the other half to a saucepan.
- Season the asparagus: Toss the asparagus with oil, salt, and pepper.
- Bake: Spread the asparagus on the baking sheet. Add the salmon skin side down. Bake for 10 minutes.
- Make the glaze: Whisk the cornstarch with a bit of water to form a slurry. Add it to the saucepan with the reserved liquid, and continue to simmer until it thickens.
- Broil: Spoon the glaze over the salmon and asparagus. Broil until the glaze turns golden.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Add Some Extra Flavor
I absolutely love this honey garlic-glazed salmon as it is. However, I have experimented with the glaze over the years to give it some extra depth of flavor. To enhance the glaze even further, I pat the fillets down with paper towels before tossing them with the sauce. Then, I allow the salmon filets to marinate in the fridge for up to 4 hours. I’ve also been known to add a dash of paprika, red pepper flakes, or sriracha to the glaze for a little extra kick!
What To Pair With This Entree
I love to serve this sheet pan salmon dish over a bed of jasmine rice or brown rice. Some of my favorite sides include Instant Pot Sweet Potatoes, Roasted Potato Wedges, and Baked Carrot Fries. When I want to keep things lower in carbohydrates and gluten-free, cauliflower rice is my go-to.
⭐⭐⭐⭐⭐
“This might be the best salmon I’ve ever had. I kept it simple: marinated for 30 minutes and baked the salmon. I heated up the reserved marinade and served that on top. So good!” ~ Laura G.
Storage and Reheating Leftovers
Once fully cooled, I store the leftover salmon and asparagus in an airtight container in the fridge for up to 3 days. Alternatively, I transfer leftovers to a freezer-safe container and keep them frozen for 2-3 months. When I’m ready to enjoy them again, I warm leftovers in the microwave or in a skillet over medium heat. If reheating from frozen, I simply thaw them in the fridge overnight before warming.
Frequently Asked Questions
cook it on the stovetop. This is because it’s easier to keep moist and gives me enough time to prepare a few extra side dishes to serve with it.
No, leaving the salmon skin on and placing it skin-side-down on the baking sheet will help the fish cook more evenly while adding extra flavor to the protein. (Pro Tip: Air frying salmon with the skin on results in deliciously crispy skin!)
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Sheet Pan Honey Glazed Salmon Recipe
This honey glazed salmon recipe cooks on a single sheet pan with asparagus for a nutritious meal ready in under 30 minutes. Tossed in a flavorful sauce similar to teriyaki, the salmon filets come out to tender, flaky perfection every time.
Ingredients
- 1 lb fresh wild caught salmon (3-4 filets)
- ¼ cup coconut aminos*
- ⅓ cup pure honey
- 4 cloves garlic (1 ½ tablespoons)
- Juice of ½ lemon (1-2 tablespoons)**
- ¾ to 1 lb. asparagus, ends trimmed***
- 1 tablespoon avocado oil or olive oil
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 4 lemon wedges
- 1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder
- 1 tablespoon water
- 2 green onions, sliced on the bias, green part only (optional)
Get Recipe IngredientsInstructions
- Preheat the oven to 425℉. (Optional: Line a large baking sheet with parchment paper for easy clean-up.)
- In a small bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture. Pour half of the mixture over the salmon in a bowl or container and turn to coat the salmon (can marinate salmon with sauce in the fridge for a few minutes or up to 4 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside.
- Toss the asparagus with oil, salt, and pepper. Spread asparagus out over the prepared baking sheet. Nestle the marinated salmon among the asparagus on the baking sheet and add the lemon wedges. Discard any liquid remaining in the bowl that was used to marinate the salmon.
- Transfer the sheet pan to the oven and bake the salmon and asparagus for 10 minutes.
- Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer.
- In a small bowl, whisk together the cornstarch and 1 tablespoon water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid thickens. Remove from heat and let sit for a few minutes to thicken further.
- When the baking time is up, remove the salmon and asparagus from the oven and turn the oven to the broil setting.
- Spoon or brush the glaze over the salmon and asparagus. Return the sheet pan to the oven and broil for 1 to 2 minutes, until the glaze starts to turn golden. Watch closely to avoid burning.
- Garnish with sliced green onions. If desired, serve over cooked rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Notes
*Coconut aminos (also called coconut liquid aminos) have a similar savory taste to soy sauce but are slightly milder and sweeter, plus they contain 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can substitute half the amount of soy sauce, shoyu, or tamari and mix it with the same amount of water (e.g., 1/4 cup soy sauce mixed with 1/4 cup water).
**May sub lime juice in a pinch.
***Can substitute fresh green beans in place of asparagus, if desired.
For Extra Flavor: Enhance the glaze even further by patting the fillets dry with paper towels before tossing them with the sauce. Then, allow the salmon filets to marinate in the fridge for up to 4 hours. Feel free to add a dash of paprika, red pepper flakes, or sriracha to the glaze for a little extra kick.
Nutrition Information
- Serving Size: 1/4 of the salmon and asparagus with glaze
- Calories: 248
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 299 mg
- Carbohydrate: 17 g
- (Fiber: 2 g
- Sugar: 11 g)
- Protein: 25 g
- Cholesterol: 62 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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This is so delicious, an easy crowd pleaser! Made as written, just added instant pot potatoes to the side.
Amazing Meredith! Thanks for sharing this feedback. We appreciate the 5-star review!
This might be the best salmon I’ve ever had. I kept it simple: marinated for 30 minutes and baked the salmon. I heated up the reserved marinade and served that on top. So good!
Fantastic Laura!
This was awesome! No changes made and it came out perfect, definitely going to be a regular for us. Loved the sauce/glaze…thank you!
You are so welcome, Shelly!
This was delicious!! We served with jasmine rice. Will definitely make again. I followed the recipe exactly.
Perfect, Lisa!