This Thai-Style Sheet Pan Salmon and Broccoli recipe is your answer to a fast, flavourful, and fuss-free weeknight dinner. Juicy, oven-roasted salmon fillets get bathed in a sweet-savoury Thai glaze, nestled next to crispy-edged broccoli and green onions. The best part? It all comes together on one single sheet pan, in under 30 minutes, with barely any cleanup.
Whether you’re cooking for a family, meal prepping for the week, or just want a dinner that feels fancy but is actually easy, this one-pan Thai salmon is a keeper. Quick, healthy, and bursting with bold flavours—exactly what a weeknight meal should be.
Ingredients for One-Pan Salmon and Broccoli Bake
Here’s what you’ll need to make this sweet-savoury salmon and vegetable dinner:
- Salmon fillets – skin-on is best, as it helps retain moisture, ensures even cooking, prevents the fish from falling apart, and adds loads of flavour.
- Broccoli – florets roast beautifully and get just crispy enough.
- Green onions – roast alongside for extra aromatic flavour.
- Thai-style glaze – a mix of brown sugar, fish sauce, soy sauce, ginger, lime zest & juice.
- Olive oil – used for roasting the veggies, it adds richness and helps everything caramelise beautifully.
- Jasmine rice – optional, but highly recommended! For extra nutrients, choose whole grain.
How to Make Thai-Inspired Sheet Pan Salmon and Broccoli
This is one of those beautiful sheet pan dinners where the oven does most of the work. You’ll find the full recipe below, but here’s a preview:
- Whisk the glaze: A quick stir of pantry staples such as Thai fish sauce, lime, ginger, and brown sugar creates a bold, Thai-inspired glaze that brings everything together.
- Roast the veggies: Toss the broccoli and green onions with a little oil, season well, and give them a head start in the oven until they just start to crisp.
- Add the salmon: Tuck the fillets into the center of the pan, spoon over the glaze, and let the oven do the rest.
- Let it roast: The salmon cooks through while the glaze turns beautifully sticky and the veggies pick up that perfect caramelised edge.
- Serve it up: Finish with a sprinkle of sesame seeds and fresh green onion, then dish it all up with fluffy jasmine rice. Dinner = done.
Full quantities and detailed instructions for this Sheet Pan Salmon recipe can be found in the printable recipe card below.
Why You’ll Love This Sheet Pan Salmon Recipe
Here’s what makes this Thai-style salmon and broccoli tray bake one to come back to again and again:
- Big flavour, low effort – Just a few ingredients create a bold and balanced glaze.
- One pan = minimal cleanup – Fewer dishes means more time to relax post-dinner.
- Perfectly cooked salmon – Juicy inside with that slightly caramelised exterior.
- Naturally healthy – Protein, veggies, and good fats—all in one meal.
- Versatile and customisable – Swap in other vegetables like green asparagus, or tweak the glaze to suit your taste
Craving more Asian-style recipes? These flavourful dishes are just what you need:
- Red Curry Salmon – A cozy, comforting Thai curry with tender salmon fillets in a creamy coconut sauce
- Thai Red Curry with Pineapple Prawn Skewers – Bright, tropical flavours meet a spicy red curry glaze, perfect for grilling
- Japanese Mushroom Donburi – A wholesome rice bowl topped with sautéed mushrooms, greens, and umami-rich sauce
- Yakitori Chicken – Classic Japanese skewers glazed in a sweet-savoury sauce, perfect for quick grilling or stovetop cooking
Sheet Pan Salmon and Broccoli (Thai-Style)
Ingredients
Glaze for the salmon:
- 2 1/2 tablespoons Mascobado brown sugar (or coconut palm sugar)
- 1 1/2 tablespoons Thai fish sauce (Squid brand)
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly peeled and grated ginger
- Finely grated zest of 1/2 an organic lime
- Freshly squeezed juice from 1/2 a lime
For sheet pan:
- 450 g head of broccoli, trimmed and cut into florets
- 4 green onions, trimmed and cut on the diagonal into 3 cm segments, plus extra for garnish
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- 4 skin-on salmon fillets (650–700 g total)
- sesame seeds, to garnish (optional)
To serve (optional):
- Steamed jasmine rice
Method
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Preheat the oven to 425°F / 220°C (200°C fan). Line a baking sheet with parchment paper.
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Make the glaze: In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, ginger, lime zest, and lime juice until well combined. Set aside.
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Roast the vegetables: Spread the broccoli and green onions on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 5 minutes.
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Prep the salmon: While the vegetables roast, pat the salmon fillets dry with paper towels.
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Add the salmon: Toss the vegetables gently and move them to the edges of the pan to make space in the center. Place the salmon fillets in the center, evenly spaced. Brush the top and sides of the salmon with the glaze and spoon the remaining glaze over each fillet.
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Roast: Return the pan to the oven and roast for 12–14 minutes, or until the salmon is cooked through. The broccoli should be tender and lightly charred at the edges.
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Garnish and serve: Transfer everything to plates or bowls. Garnish with extra green onion and sesame seeds, if using. Serve warm with jasmine rice or enjoy as is!
Rezept Video
Notes
- Fish sauce substitute: If you don’t have fish sauce or prefer not to use it, a mix of soy sauce and a splash of rice vinegar or a little miso paste makes a great alternative for that same umami depth.
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