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
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan). Line a baking sheet with parchment paper.
- 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.
- 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.
- Prep the salmon: While the vegetables roast, pat the salmon fillets dry with paper towels.
- 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.
- 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.
- 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!
Nutrition
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.