Sunday Forward — Japanese-Asian Fusion · Week 3
Honey Garlic Salmon
Oven-baked salmon · honey-garlic-ginger glaze · broiled asparagus · lemon butter
Fish + VeggieOven-BakedSheet-PanWeeknight
4
Servings
10 min
Prep
375°F
Bake
Easy
Difficulty
Salmon
Protein
Salmon Fillets
Bulk protein of the week — patted dry, seasoned lightly
4 (6 oz)
Honey Garlic Glaze
Sweet
Honey
The base of the glaze
½ cup
Aromatic
Garlic
Microplaned
4 cloves
Aromatic
Fresh Ginger
Microplaned
1–2 tsp
Umami
Soy Sauce
1 tbsp
Tang
Rice Vinegar
Unseasoned
2 tbsp
Asparagus & Lemon Butter
Veggie
Asparagus
Smaller tips preferred; woody ends snapped off
1 lb
Oil
Olive Oil
To toss before broiling
1–2 tbsp
Fat
Butter
For the lemon butter
2 tbsp
Citrus
Lemon
Juice for the lemon butter
1
Season
Salt & Pepper
For the salmon and asparagus
to taste
Method
0 of 6 steps complete — click a step to check it off
1Prep
Heat the Oven & Prep
Heat the oven to 375°F. Line a sheet pan with foil for the salmon and a second foil-lined pan for the asparagus. Pat the salmon dry and season lightly with salt and pepper. Snap the woody ends off the asparagus — they break right where they turn tough — then toss the spears with a little olive oil, salt, and pepper and line them up on their pan.
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2Glaze
Whisk the Glaze
Microplane the garlic and ginger straight into a bowl. Whisk them together with the honey, soy sauce, and rice vinegar until smooth.
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3Bake
Bake the Salmon
Bake the salmon at 375°F for 12 minutes.
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4Finish
Glaze the Salmon
Spoon the honey-garlic glaze generously over the fillets and return them to the oven for a couple of minutes, until glossy and just cooked through — the salmon should flake at the thickest part.
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5Broil
Broil the Asparagus
Switch the oven to broil. Broil the asparagus on its foil-lined sheet pan until crispy and slightly charred to your liking — watch it closely so it chars but doesn't burn.
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6Serve
Lemon Butter & Serve
Melt the butter and stir in a good squeeze of lemon. Toss or drizzle the lemon butter over the hot asparagus, then serve it alongside the glazed salmon.
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Pick Smaller Tips
We choose asparagus with smaller, thinner tips — they have less of that woody, grassy flavor and a better texture under the broiler. Snap the ends where they break naturally and they're ready to go.
Don't Overbake the Salmon
Twelve minutes at 375°F plus the glaze finish is right for standard fillets. Salmon keeps cooking off the heat, so pull it when it just flakes at the thickest part — a minute too long and it dries out.