This flavorful Sheet Pan Honey Glazed Salmon with Asparagus is a healthful dinner that’s sure to join your arsenal of go-to dinner recipes. Bright and tender salmon fillets get coated with a sweet honey glaze and combined with crispy asparagus on a single baking sheet. With a cook time of just 12 minutes, the total time to make this well-rounded dinner is less than 30 minutes. Great for meal prep and a lifesaver on busy weeknights, it helps you get in and out of the kitchen fast.
Recipe Highlights: Sheet Pan Honey Glazed Salmon with Asparagus
This baked salmon recipe is one of those easy recipes you’ll find yourself making over and over again because it:
- Utilizes healthful ingredients like salmon filets, fresh asparagus, lemon juice, and honey.
- Stores well in the fridge and freezer when placed in an airtight container, meaning it’s great to make ahead of time for packed lunches and quick dinners.
- Cooks on just one baking sheet, making cleanup a breeze.
Elevate Your Weeknight Dinner With This Honey Glazed Salmon Recipe
If you’re trying to get more fish in your diet for all the benefits of omega-3’s or have been too intimidated to attempt stovetop or pan seared salmon recipes, this honey glazed salmon provides easy directions and the delicious results you want! Tossed in a flavorful sauce similar to teriyaki, the salmon filets come out to tender, flakey perfection every time.
Paired with fresh veggies, this sheet pan meal provides well-balanced nutrition in one recipe. Made with real-food ingredients, this best salmon recipe is high-protein and full of nutrients like omega-3’s, monounsaturated fats, calcium, potassium, vitamin A, and vitamin C for a tasty weeknight dinner you can feel good about.
Ingredient Spotlight: Salmon
An extremely nutritious source of protein, we try to include salmon in our diets at least once a week with these healthy salmon recipes. Not only is it delicious when cooked in the oven, stovetop, or grilled, but salmon is also:
- A complete 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
Ingredients to Make Honey Glazed Salmon with Asparagus
This honey garlic glazed salmon recipe utilizes just a handful of ingredients. Here’s everything you’ll need:
- Fresh wild-caught salmon – choose skin-on fresh salmon filets that are 4-5 ounces each. If needed, frozen salmon can use swapped; just 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. Read more about coconut aminos here, including the brands we recommend.
- Honey – used in place of brown sugar to balance out the salty, umami flavor of the glaze with a hint of sweetness
- Garlic – you’ll need 1 ½ tablespoons, or 4 cloves garlic
- Lemon juice and lemon wedges – may sub lime juice in a pinch
- Asparagus – look for fresh, bright green spears with tightly closed tips; may substitute fresh green beans
- Avocado oil – or olive oil. We like Primal Kitchen Olive Oil and Avocado Oil – 20% off code: REALFOOD20
- Salt and black pepper
- Cornstarch or arrowroot powder – used to thicken the sauce
- Green onions – used for garnish, adding a bit of tang and color
Find the ingredient list with exact measurements in the recipe card below.
How to Make This Sheet Pan Salmon Recipe
We love sheet pan meals, because they’re convenient recipes that usually require minimal prep time. Here are the basic steps to cook this honey glazed salmon:
- Preheat: Set the oven to 425℉, and line a baking sheet with parchment paper.
- Prepare 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 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 the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.
Frequently Asked Questions
Is it better to bake or fry salmon?
We’ll never say no to a serving of pan fried salmon. However, we typically prefer to bake it rather than cook it on the stovetop. This is because it’s easier to keep moist and allows us enough time to prepare a few extra sides.
Should I remove the salmon skin before cooking?
No, leaving the salmon skin on and placing it skin side down on the baking sheet will help your fish cook more evenly while adding extra flavor to the protein.
How long does this recipe last?
Once fully cooled, leftover salmon and asparagus can be transferred to an airtight container and stored in the fridge for up to 3 days.
Can I freeze leftover salmon?
Yes, leftover cooked salmon and asparagus can be transferred to a freezer-safe container and kept frozen for up to 2-3 months.
How should I reheat leftovers?
When you’re ready to eat, let your leftovers thaw in the fridge overnight. Then, warm them in the microwave or in a skillet on the stovetop over medium heat.
This honey glazed salmon is bursting with flavor as is. However, if you want to enhance the glaze even further, pat the fillets down with paper towels before tossing them with the sauce. Then, allow your salmon filets to marinate in the fridge for up to 4 hours. Also, feel free to add a dash of paprika, red pepper flakes, or sriracha to the glaze if you want a little extra kick.
When To Serve Honey Glazed Salmon
We love this recipe for quick weeknight dinners. However, it’s also a great addition to your weekly meal prep or perfect for large gatherings. Whether you’re cooking nutritious meals for yourself or preparing a feast for the hungriest of crowds, this Sheet Pan Honey Glazed Salmon with Asparagus always hits the spot!
- 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)
- 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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*coconut aminos (also called coconut liquid aminos) has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)
- 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
© The Real Food Dietitians
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