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This Salmon and Asparagus with Hoisin Sauce is my go-to for a simple and healthy dinner. Salmon fillets are marinated in a homemade hoisin glaze and then baked on a sheet pan with fresh asparagus. The salmon turns out soft, flaky, and full of both sweet and savory flavors, while the asparagus turns out tender and crisp. For me, it is the ultimate sheet pan meal I can easily pull together any night of the week, or whip up for a fancy dinner party.
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I find there’s just something so wonderful about only having one pot or pan to clean up after dinner is done, so that’s why I love this baked salmon and asparagus recipe. I’ve prepared a homemade hoisin-based marinade that renders the salmon flaky and tender with a sweet tang. I cook the asparagus alongside the salmon, so it too cooks up with the glaze and turns out with just the right amount of crunch.
I like to let the salmon marinate with the hoisin-based glaze so it has the utmost flavor, so I’ll sometimes prepare the glaze in the morning and let the salmon marinate over the course of the day. For those days when I forget, I’ll let the salmon marinate while I empty lunch bags and get the rest of the meal organized. Once the sheet pan goes in the oven, it’s just minutes until we sit down for a delicious weeknight meal.
Tips for Beginners
- Consistently sized salmon fillets and asparagus. When choosing the salmon fillets, try to get 4 that are the same thickness so they cook at the same rate. Do the same for the asparagus so the spears do not over- or undercook.
- Don’t skip spraying the aluminum foil. We are cooking the salmon skin side down, so they will stick to the foil if it isn’t sprayed.
- Double the marinade. I love serving this recipe a few times a month, so I’ll often make twice the amount of marinade and stash it in the fridge for the next time.
- Do not keep the used marinade. Whatever marinade is left in the bag after the fish marinates should be thrown out. It is not safe to eat.
Hoisin Salmon and Asparagus Recipe
Ingredients
- 4 6 oz. center-cut, skin-on salmon fillets
- kosher salt
- freshly ground black pepper
- 1 lb. thin or medium-size fresh asparagus
For the hoisin marinade/glaze
- ½ cup hoisin sauce
- 1 tbsp grated fresh ginger or 1½ tbsp ginger paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp vegetable oil
- 6 scallions or green onions sliced diagonally, divided
- ¼ tsp crushed red pepper red pepper flakes
For cooking
- olive oil for drizzling
- 1 fresh lemon halved
For the garnish
- sliced scallions
- chopped fresh cilantro
- fresh lemon slices
Instructions
For the salmon
- Pat the salmon dry with paper towels and lightly salt and pepper both sides. Place the salmon in a zipper-lock plastic bag.4 6 oz. center-cut, skin-on salmon fillets, kosher salt, freshly ground black pepper
- In a small bowl, whisk together the hoisin sauce, ginger, soy sauce, vegetable oil, half of the scallions, and the crushed red pepper. Reserve 2 tablespoons of the marinade and refrigerate until ready to use. Pour the remaining hoisin glaze/marinade over the salmon in the bag, seal the bag, pressing out as much air as possible. Refrigerate at least 30 minutes but no longer than 10 hours. Flip the bag 3-4 times while the salmon marinates to ensure even distribution.½ cup hoisin sauce, 1 tbsp grated fresh ginger or 1½ tbsp ginger paste, 2 tbsp low-sodium soy sauce, 1 tbsp vegetable oil, 6 scallions or green onions, ¼ tsp crushed red pepper
For the asparagus
- Wash and dry the asparagus. Cut off the woody ends and peel any thick spears from about halfway up toward the end. Don't peel the tips, and be careful not to peel too much of the core, which is sweet. Wrap in a paper towel and refrigerate until ready to use.1 lb. thin or medium-size fresh asparagus
When ready to cook
- Remove the salmon and asparagus from the fridge 15 minutes before cooking. Set the oven rack to the middle position, and heat the oven to broil. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Transfer the salmon to the middle of the prepared baking sheet and lay it skin-side down about 1 inch apart. Place half of the asparagus on each side of the salmon, and lightly salt and pepper the asparagus. Drizzle the salmon and asparagus with a little olive oil, and spoon 1 tablespoon of marinade over each salmon fillet. Drizzle the salmon and asparagus with the juice from ½ lemon. Discard the extra marinade from the bag.olive oil for drizzling, 1 fresh lemon
- Broil the salmon & asparagus for 7 minutes, remove from the oven, and drizzle the salmon with the 2 tablespoons of reserved glaze/marinade.
- Flip the asparagus over.
- Broil the salmon and asparagus another 2-3 minutes or until the center of the salmon is still translucent and the internal temperature reads 125°F on a meat thermometer. The asparagus should be al dente.
- Drizzle the salmon and asparagus with the juice from the remaining half lemon, and sprinkle with chopped green onions, sliced scallions, cilantro, and garnish with fresh lemon slices. Serve and enjoy!sliced scallions, chopped fresh cilantro, fresh lemon slices
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Salmon and Asparagus with Hoisin Sauce Step by Step
Prep the salmon: Pat 4 6oz. skin-on salmon fillets dry with paper towels and sprinkle with salt and pepper on both sides. Place in a zipper-lock plastic bag.
Make the marinade: In a bowl, whisk ½ cup hoisin sauce, 1 tbsp grated fresh ginger or 1½ tbsp ginger paste, 2 tbsp low-sodium soy sauce, 1 tbsp vegetable oil, 6 scallions or green onions, and ¼ tsp crushed red pepper together. Place 2 tablespoons of the marinade in a jar, and place the jar in the fridge. You’ll be using the marinade later on as a glaze.
Pour the remaining hoisin glaze/marinade over the salmon in the bag, close the bag, pressing out as much air as possible, and refrigerate for at least 30 minutes but no longer than 10 hours. Flip the bag over 3-4 times over the course of the 30 minutes so the salmon marinates evenly.
Prepare the asparagus: Wash and dry 1 lb. of thin of medium size fresh asparagus. Cut off the woody ends and peel any thick spears from about halfway toward the end. Do not peel the tips, and be careful not to peel too much of the core, which is sweet. Wrap the asparagus in a paper towel and place in the fridge until ready to use.
Take the salmon and asparagus out of the fridge: About 15 minutes before you are ready to cook, remove the salmon and asparagus from the fridge so they can come closer to room temperature.
Get the oven and baking sheet ready: Place the oven rack in the middle position, and heat the oven to broil. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Cook the salmon and asparagus:Place the salmon, skin side down, 1 inch apart in the middle of the baking sheet. Place half of the asparagus on each side of the salmon, and sprinkle lightly with salt and pepper. Drizzle the salmon and asparagus with a little olive oil, and spoon 1 tablespoon of the marinade over each salmon fillet. Drizzle both the salmon and asparagus with the juice from ½ lemon. Discard the extra marinade from the bag.
Broil the salmon and asparagus for 7 minutes, remove from the oven, and drizzle the salmon with the 2tablespoons of reserved glaze/marinade. Flip the asparagus over.
Broil the salmon and asparagus for another 2-3 minutes or until the center of the salmon is no longer translucent and the internal temperature reads 125°F on a meat thermometer. The asparagus should be al dente.
Garnish and serve: Drizzle the salmon and asparagus with the juice from the remaining half lemon, sprinkle with chopped green onions, sliced scallions, cilantro, and garnish with fresh lemon slices.
How to Store
Store leftover salmon and asparagus in the fridge for 2-3 days or in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven or in the microwave.
Serving Suggestions
Since this sheet pan meal serves up a main dish and a vegetable side, I just need to prepare a fresh green goddess or crispy kale salad to start off. To finish off my meal, I always like to balance the sweetness of the hoisin glaze with a slice of these tart lemon bars.
More Salmon Recipes To Try
- Grilled Salmon with Avocado Salsa features spice-rubbed grilled salmon that I serve with a creamy avocado salsa.
- In this Parmesan Crusted Salmon, the salmon is coated with a crispy garlic Parmesan crust and then drenched in a white wine sauce.
- I’ve taken fresh herbs, garlic, honey, and Dijon to coat this Grilled Salmon, then drizzled it with a lemon marinade to add a simple, sweet, and savory flavor.
What happens if you marinate for longer than 10 hrs… like 20?
I wouldn’t recommend that just because the salmon won’t be as fresh. Hope you love the recipe!
thank you for the quick reply!
Of course!
I see you flip the Asparagus, but nothing about the salmon. So you don’t flip the salmon at all, just leave it skin side down? Thanks
You can leave it just skin side down. Good question thank you!