Hoisin Salmon and Asparagus Recipe

4.60 from 5 votes

This sheet pan Baked Salmon and Asparagus Recipe with Hoisin is a simple and healthy dinner option that comes together in minutes.

Prep Time30

Cook Time10

Resting Time15

Total Time40

Course: Main Course

Cuisine: American

Servings:

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

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

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