Directions (Continued)
-
4Pat the salmon fillets dry with paper towels. Place them on the other half of the baking sheet, leaving some space between the fillets and the broccoli.
-
5Brush about half of the Gochujang Honey Glaze generously over the top of each salmon fillet. Reserve the remaining glaze for later.
-
6Roast for 12-15 minutes, or until the salmon is nearly cooked through and the broccoli is tender-crisp.
-
7Remove the sheet pan from the oven. Brush the remaining Gochujang Honey Glaze over the salmon. For extra caramelization, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
-
8Check the salmon for doneness; it should flake easily with a fork (internal temperature 145°F/63°C).
-
9Serve immediately, garnished with toasted sesame seeds and chopped green onions if desired. Pairs wonderfully with a side of steamed rice or quinoa.
-
10Enjoy your delicious and easy Gochujang Honey Glazed Salmon & Broccoli Sheet Pan!
For perfectly moist salmon, avoid overcooking. The internal temperature should reach 145°F (63°C). A quick way to check is when the fish flakes easily with a fork. Using parchment paper is key for easy cleanup and preventing the glaze from sticking!
The Gochujang Honey Glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Leftover cooked salmon and broccoli can be stored in an airtight container for up to 3 days and reheated gently.
Feel free to swap broccoli for other quick-cooking vegetables like asparagus, bell peppers, or green beans. If you don’t have gochujang, sriracha can be used for heat, but adjust honey to taste. Chicken breast or firm tofu can be substituted for salmon, adjusting cooking times as needed.
