makes a healthy one-pan dinner that’s ready in 30 minutes
If you are looking for a delicious, nutritious dinner that’s ready in a snap this is the perfect dinner for you
What is a Sheet Pan Dinner?
Sheet pan dinners take the ease of a one-pot dinner and put it on a sheet pan. This method of cooking makes clean up quick and saves time, which makes it perfect for any night of the week and high on our list of favorites!
Sheet pan dinners are super flexible because you can easily switch out any of the elements. Just pick a protein, a vegetable, some seasonings or sauce and toss! Then oven roast everything together on a sheet pan at high heat until the ingredients are golden brown.
The key to success is to make sure your protein and vegetables are matched to cook at approximately the same time and temperature. Salmon is perfectly matched with both asparagus and broccoli. If you love chicken try our zesty Sheet Pan Chicken with Lemon and Baby Potatoes.
Ingredients for Sheet Pan Salmon Dinner with Asparagus:
Protein and Vegetables:
- Salmon – 1.5 pounds cut into 4 equal pieces
- Salt & Pepper
- Asparagus – 10 oz.
- Broccoli – 8 oz.
- Sesame Oil
- Sesame Seeds
Asian Salmon Marinade Ingredients:
- Soy Sauce
- Maple Syrup
- Rice Vinegar
- Sambal Oelek (or Sriracha)
- Sesame Seeds
- Ginger
- Cilantro
How to make Asian Sheet Pan Salmon:
- Preheat the oven to 400°F. Bring salmon to room temperature
- Slice salmon into equal-sized pieces, rinse and pat dry then season with salt and pepper
- Trim asparagus and broccoli
- Make the marinade by whisking together all of the ingredients in a small bowl or measuring cup
- Brush a sheet pan with sesame oil
- Place asparagus and broccoli on the sheet pan, drizzle with sesame oil and toss to coat well. Spread out in a single layer on the pan to ensure even roasting
- Place salmon pieces, skin side down, on the baking sheet
- Pour the Asian marinade over the salmon to completely coat it
- Bake for 15-18 minutes. Cooking time will depend on the thickness of the salmon
- Halfway through the cooking time remove the pan and brush salmon with the reserved 3 Tablespoons of Asian marinade. Shake the pan gently and return to the oven to finish cooking
- Salmon should be cooked to an internal temperature of 140°F and the asparagus and broccoli should be fork tender
- Remove from the oven and leave everything on the pan for 5 minutes.
- Sprinkle with sesame seeds and serve
What’s the best kind of salmon to bake?
Salmon is perfect for oven roasting and cooks quickly at a high temperature. It’s always best to stop cooking when the internal temperature reaches 140°F and then let the salmon rest for about 5 minutes to finish cooking (and reach 145°F). This method will ensure the salmon does not overcook and dry out.
We are big fans of King (or Chinook) Salmon from the Pacific Ocean. You could also use Coho or Sockeye. Pacific Salmon are all primarily wild-caught, have a reddish-orange color, and are typically considered to be the healthiest salmon. Atlantic salmon is generally farm-raised and has a pale pink color.
What to serve with Salmon:
Salmon is a perfect match with asparagus but also goes well with other vegetables. Try it with red, orange and yellow peppers, brussels sprouts, green beans, carrots, zucchini or broccolini.
Salmon always pairs well with any kind of rice. We like to add a side of steamed jasmine rice to serve with this Asian style dinner.
If you want a smaller dinner you can easily prepare this Asian Salmon sheet pan dinner recipe without any vegetables, or try just sheet pan salmon and asparagus. Asian salmon or Asian glazed salmon are easily made using this easy Asian marinade, as well.
Try our Spicy Asian Cucumber Salad or our citrus-based Tricolore Salad with Oranges as a light salad before dinner.
Your Sommelier Wine Pairings:
When pairing wine with salmon always be mindful of the sauces and spices you are using, along with the way you prepare the salmon. Both can have an impact on your wine pairing decisions.
- The Asian flavors in our salmon will really shine when paired with a aromatic crisp white wine such as a dry Riesling or a Pinot Gris.
- When adding asparagus to the dish a rich sparkling wine, Champagne or a dry grassy Sauvignon Blanc all make a wonderful companion.
- For the red wine lover we have something for you too! Look for a new world light bodied Pinot Noir. The western United States has many lovely Pinot Noir options that will make for an excellent pairing.
Sheet Pan Salmon with Asparagus
Ingredients
Marinade:
- ¼ cup Soy sauce, low sodium preferred
- 4 Tablespoons Maple syrup (or honey)
- 2 Tablespoon Rice vinegar
- 1 Tablespoon Sambal Oelek (or Sriracha, Gojuchang, or similar Asian Chile Paste)
- 1 Tablespoon Sesame seeds, toasted
- 1 teaspoon Ginger, freshly grated
- 1 Tablespoons cilantro, roughly chopped
Protein and Vegetables:
- 1.5 pounds Salmon Fillets, cut into 5-6-ounce pieces
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper, freshly ground
- 10 ounces asparagus, trimmed
- 8 ounces broccoli florets
- 2 Tablespoon Sesame oil, divided
- 1 Tablespoon Toasted sesame seeds, for garnish
Instructions
- Preheat oven to 400°F and move an oven rack to the top third of the oven.
- Slice salmon fillets into equal-sized pieces and pat dry. Sprinkle with salt and pepper. Wash and trim the asparagus and cut broccoli into florets.
- In a small bowl whisk together marinade ingredients and set aside. Reserve and set aside about 3 Tablespoons of the marinade.
- Brush a baking sheet with 1 Tablespoon of sesame oil. Add the asparagus and broccoli to the pan and toss with the remaining 1 Tablespoon sesame oil, making sure vegetables are well coated, and spread out on the sheet pan in a single layer.
- Place the salmon, skin side down, on the same large baking sheet. Pour marinade (except for 3 TBL reserved) over the top of the salmon fillets to cover and coat well.
- Bake in preheated oven for 15-18 minutes (thicker cuts of salmon may require longer). Shake the pan lightly during cooking a few times. Halfway through the cooking remove the pan from oven and brush remaining reserved marinade on the salmon
- The salmon should be lightly roasted (internal temperature of about 145°F), and the asparagus and broccoli should be fork tender.
- Remove pan from the oven. Let everything rest for 5 minutes on the pan. Sprinkle with sesame seeds and. Serve warm with rice if desired
Nutrition
It’s perfect when paired with a crisp chilled French Rose!
Cedar plank salmon is one of the easiest ways to infuse a soft smoky flavor. The salmon stays tender on the inside, because you are cooking it over indirect heat, but has a lovely roasted flavor on the outside.
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Jump to RecipeWhat do cedar planks do for salmon?
The warm plank allows the inside of the fish to gently steam and the cedar plank actually becomes a type of barrier between the grill and the fish. As the cedar plank heats up and the fish begins to cook, the moisture from the plank rises up and infuses the fish with the flavor of cedar. The result is a gorgeous grilled flavor on the outside of the salmon with a perfectly steamed center.
How to prepare a cedar plank for grilling:
- You MUST soak the cedar plank, prior to cooking, in water. Or try soaking in a combination of water and a little white wine, cider, or sake to give your plank an extra infused dash of flavor. This soak will ensure the plank does not catch fire.
- Plan your prep time to include soaking the plank for 30-minutes (and up to 2 hours). The easiest way is to submerge it on a baking sheet and then weigh down the plank with a filled ramekin or bowl to keep it fully submerged (see photo below for example)
- Pat the plank dry before using for best results
What can you cook on a cedar plank?
We find the best type of salmon to use is King Salmon, but other types of fish will work, as well. King Salmon has a rich flavor and is high in omega-3. Wild salmon is generally considered to be the best salmon to consume. However, there are five types of Pacific salmon and two types of Atlantic salmon. Atlantic salmon is typically farmed, while Pacific salmon species are primarily wild-caught.
You can substitute with many other types of protein or vegetables. Cedar plank cooking is a great way to cook vegetables without adding much oil. It’s best to cook different foods on separate planks.
Here are some of our favorites:
- Jumbo scallops
- Jumbo shrimp
- Lobster
- Cod
- Halibut
- Steelhead Trout
- Pork
- Chicken
- Tofu
- Large cuts of vegetables such as zucchini, cauliflower slices, onions, or halved tomatoes
- Large pieces of hearty fruit, such as thick pineapple slices
How to grill salmon on a cedar plank:
This cedar plank salmon recipe method is so simple. Just follow these important steps:
- Soak the plank for at least 30-minutes and up to 2 hours
- Pat the plank dry
- Season the fish with olive oil and place skin side down on the plank
- Season the top of the fish with your seasoning of choice. We use our own homemade Potlatch Seasoning
- Place the plank in the center of the hot grill and cover the grill
- You do not need to flip fish on a cedar plank
- Grill for about 20 minutes for a large piece of salmon and 12-15 for a smaller fillet. Aim for an internal temperature of about 135˚F
- Serve directly from the plank, if desired
How long to grill Salmon on a cedar plank?
The amount of time your salmon is on the grill depends on the size and thickness of your fillet. We have had the best results with a larger piece, that you cut later, but if you only have smaller fillets on hand just cook for a shorter amount of time. A full large piece of salmon will take about 20-minutes. Single pieces will take about 15-minutes.
The best cedar plank salmon seasoning: Potlatch Seasoning
We sprinkle our amazing homemade Potlatch Seasoning mixture on fish to really amp up the flavor. Potlatch is the perfect cedar plank salmon seasoning because all the flavors seem to marry so well with the fish.
However you can sprinkle this seasoning on any type of chicken or fish for a zesty flavor. The seasoning is super simple to make with just 9 herbs from your pantry.
Where to buy cedar planks:
Cedar planks are available online, at hardware stores, or at some grocery stores. We get our cedar planks on Amazon.
Can you reuse a cedar plank for salmon?
You can, but we don’t recommend it as the planks retain the flavor of the fish (or whatever you are cooking) and generally get fairly warped.
If you are are grilling fruits or vegetables then reusing can be a good idea.
Topping Grilled Fish with Flavored Butters:
Compound butter, also called flavored butter, is one of the easiest ways to upgrade any recipe. You can make a big batch of flavored compound butter and freeze it, so you always have some on hand. For today we made just enough garlic herb butter for this recipe and it’s listed in the recipe card below.
Or top your fish, chicken or vegetables with any variety of our compound butters for delicious results.
Great side dishes to pair with cedar plank salmon:
- Tricolore Salad is a light citrusy salad
- Grilled Corn with Sweet Chili Sauce can be grilled alongside the salmon
- Spicy Asian Cucumber Salad for a zesty kick
- Spicy Szechuan Green Beans are big on flavor
- Flaky Baking Powder Biscuits also go well with compound butter!
- Easy Beer Bread or Beer Bread Rolls are super simple to make with no yeast
Suggested Wine Pairings for Grilled Salmon on a Cedar Plank:
This dish pairs well with a full-bodied white wine like a Chardonnay, or a crisp fruity Rose, and a lively fruity Pinot Noir. Look for any available vintages of the following:
Your weekday wine:
- Chateau de Fabregues Costieres de Nimes Rose, France
Your weekend wine:
- Rock Angel Rose, France
- Testarossa Santa Lucia Highlands Chardonnay, California
A special occasion wine:
- Cristom Louise Pinot Noir, Oregon
- Cakebread Reserve Chardonnay, Napa Valley
Cedar Plank Salmon
Equipment
- 1 Large Cedar plank
Ingredients
- 20-24 ounces Salmon fillet, skin on
- 1 Tablespoon Olive Oil
- 2 Tablespoons Potlatch Seasoning, or herb of your choice
- 1 teaspoon Lemon Zest, freshly grated
- 2 cups water, white wine, sake or cider, for soaking the plank
- 1 teaspoon sea salt
- 1 Tablespoon black pepper, freshly ground
Compound Garlic Butter
- ½ cup Butter, softened
- 1 Tablespoon Garlic, crushed
- 1 teaspoon Fresh rosemary or other herbs, finely chopped
Garnish
- 1 medium Lemon, cut into wedges for garnish
Instructions
- Soak the cedar plank for 30 minutes, and up to 2 hours, by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry with paper towels before using.
- Heat a charcoal or gas grill to about 400° F, or medium-high. Optional: While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
- Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch Seasoning or herbs, lemon zest, salt, and pepper into the flesh side of salmon to coat.
- Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow it to cool slightly on a cutting board or sheet pan.
- Cut the salmon into 4-6 equal pieces and dollop each piece with compound butter and a squeeze of lemon over the top. Serve with remaining lemon wedges and more compound butter, if desired.
Notes
- Note: Calorie count does not include flavored Compound Butter
- Get our Homemade Potlatch Seasoning Recipe here
- No grill? No problem! Cook in a preheated 400˚F oven for 13-16 minutes