Recipes Ingredients Seafood Recipes Salmon Recipes Broiled Salmon With Vegetables and Scallion Rice Salmon and vegetables broil quickly together on a sheet pan. Close Credit: Rachel Marek Prep Time: 10 mins Total Time: 25 mins Servings: 4 Jump to recipe Sheet-pan dinners like this broiled salmon are one of the quickest and easiest ways to prepare a delicious meal any night of the week. The sheet-pan approach is especially great for quick-cooked proteins like salmon. Broiling the fish is faster and helps the fish to cook more evenly than on the stovetop. The thick salmon fillets and a medley of vegetables (in this case, asparagus, sweet bell peppers, and button mushrooms) are tossed in a sweet and savory mixture of soy sauce, brown sugar, and rice vinegar before hitting the oven. This powerhouse trio adds an unmatched flavor that touches each part of the dish. Cook up a quick pot of rice while the salmon and vegetables cook, and dinner is served in deliciously quick fashion. 21 Sheet-Pan Dinners That Make Weeknights Easy and Delicious Why We Love Sheet-Pan Meals The versatility and ease of sheet-pan dinners—especially this broiled salmon one—are practically unparalleled. You can bake, roast, broil, and even occasionally steam. Aside from obvious exceptions (like soup or anything that requires a lot of liquid), you can cook pretty much any ingredients on a sheet pan. It’s an easy way to get dinner on the table in a hurry: Quick cooking: Not only do the ingredients usually cook pretty quickly on sheet pans, but the hands-on time is minimal. In most cases, you throw all of the ingredients onto the pan and forget about them. Sheet pan meals are great for quick-cooking vegetables and proteins, like the salmon and asparagus in this recipe. Surface area: You have a lot more surface area to work with than you would in a standard stovetop skillet. This amount of surface area gives all of the ingredients enough room to cook evenly and develop some golden brown color. Easy cleanup: You may have another pan involved if you’re making a pot of rice, but otherwise, cleaning up a sheet pan meal is easy. Depending on the recipe, you may even be able to line the pan with parchment paper or aluminum foil so you can gather it up and toss it once you’ve eaten, leaving a clean sheet pan behind. When shopping for salmon, look for fillets that are not only the same weight but also the same thickness. This way, they will cook through at the same time. Other Vegetables To Use The beauty of this recipe is that it’s adaptable based on the season. We used asparagus (which is the most delicious in the spring months) and sweet bell peppers (which are available year-round), but you can use whatever vegetables you like best or ones that you buy locally from the farmer's market. Try green beans in the height of summer, slender broccolini in the autumn, or even thin slices of tender delicata squash in the winter months. You can switch up the mushrooms as well. If you enjoy oyster or shiitake varieties, those will cook in the same amount of time as cremini mushrooms. If you’re only serving two people, cut this recipe in half and make it on a quarter-sized sheet pan instead of a half-sheet pan. Directions Credit: Rachel Marek Preheat broiler and season fish: Preheat broiler on high with a rack 8 inches below element. Season fish in a dish with salt and pepper. Credit: Rachel Marek Mix glaze: Whisk together soy sauce, brown sugar, and vinegar. Credit: Rachel Marek Add half of soy mixture to fish: Spoon half soy mixture over fish. Let stand 10 minutes, turning a few times. Credit: Rachel Marek Toss vegetables with remaining soy mixture: Meanwhile, on a rimmed baking sheet, toss peppers, asparagus, mushrooms, and scallions with remaining soy mixture and oil; season. Credit: Rachel Marek Broil vegetables: Spread vegetables into a single layer and broil until tender and golden brown in places, 8 to 10 minutes. Credit: Rachel Marek Add salmon and broil: Nestle in fish, skin-sides up, and continue broiling until skins are crisp and fish is just cooked through, about 5 minutes. Credit: Rachel Marek Mix scallion rice and serve: Chop scallions and stir half into cooked rice; season with vinegar. Serve fish over rice with vegetables, any accumulated juices, remaining scallions, and sesame seeds. Credit: Rachel Marek Storing Leftover Broiled Salmon and Vegetables We doubt you’ll have any leftovers, but if you do, store the rice separately from the salmon and vegetables. The rice will last up to 3 days when stored in the refrigerator in an airtight container. The salmon and vegetables are best eaten the next day. Reheating Reheat the rice on the stovetop or in the microwave until it's steaming, and pop the salmon and vegetables onto a sheet pan under the broiler for 5 to 8 minutes to warm them through. Frequently Asked Questions Is it better to broil or bake salmon? Neither broiling salmon or baking it is "better" than the other technique. Both are good, but we often broil salmon because it is a quick way to cook the tender protein. Broiling can also help the skin become crispy (if you choose to leave the skin on), which baking won't do. How do I cook salmon without drying it out? The best way to cook salmon and prevent it from drying out is to cook even-sized fillets. A fillet most commonly loses its moisture because it becomes overcooked, which is more likely to happen if you’re waiting for a thicker fillet to cook through when the thinner ones are already done. How do I know when the salmon is cooked? You can tell when salmon is cooked properly in one of two ways—by temperature or appearance. You can insert a meat thermometer into the thickest part at the center of the fillet—it should register around 145 degrees Fahrenheit. Or you can gently press down on the fillet with a fork. The fish should give way easily and start to fall apart into flakes. What if the vegetables are done before the salmon? If the vegetables are done before the salmon (or vice versa), you can simply transfer one or the other to a plate and tent with foil while you keep broiling the other ingredient(s). More Salmon Recipes to Try: Salmon with Fennel, Bell Pepper, and Olives Salmon Nicoise with Caper Dressing Grapefruit, Salmon, and Avocado Salad Wild Salmon and Romanesco Pilaf Baked Salmon Sushi Salmon-and-Corn Chowder Mustard-Glazed Salmon Beet-and-Dill-Roasted Wild Salmon Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to decorvow.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.