Sheet-Pan Salmon and Broccoli With Sesame and Ginger Recipe (2024)

I hate to see anyone suggest that food should be discarded. Just thickly peel the stems, cut them into chunks, coins, whatever shape you like. Prepare them in the same manner as the florets (oil, salt, whatever) and start roasting them 5 minutes before everything else.

For the love of all that is great and good, could the New York Times cooking recipe writers PLEASE write when an ingredient is divided between two steps?! This calls for 4 Tbsp sesame oil, but I didn’t read closely enough to only add 3 of them in the first step. If the recipe list read, “4 Tbsp sesame oil, divided” as most recipes do, this would likely call my attention to this very early in the process, rather than having me just dump it all in and realize too late that that was too much.

NYT, it's obscene to suggest that food be discarded (the broccoli stalks). Americans already generate far more waste per capita than anyone else on this expiring planet; such wastefulness / carelessness are one reason why.As another reader wrote, peel+slice the stalks, & roast them alone for 5 minutes before roasting the rest. Or, peel+cut them, & either blanche+freeze them for use another time, or peel-cut-refrigerate them for use within a few days.Buy+use less--and waste NOTHING. Please!

Made just as written- while others complain about too much glaze, we spooned over broccoli when served. Yummy, easy dinner.

(1) At the cost of one more bowl to wash, but clean hands: put broccoli and scallions in a bowl with olive and sesame oil. Toss. Add salt and pepper. Toss. Place on sheet. (2) "pour glaze over" is more like it, and if some gets on the broccoli, fine. (3) use more like 10 scallions --- they were the best part! (4) no need for extra salt at the end. (4) Use the darned broccoli stems, cutting into quarters, or disks, or whatever. 2 min in the microwave will give them the head start they need.

Recipe comes together quickly. Notes from my side: I used 2/3 of the glaze -should have used it all. “Brush” is the wrong word. Daub it on all 4 salmon filets until glaze is fully used. Don’t forget the squeeze of lime on the broccoli at the end- adds a perfect brightness. I used 4 scallions for roasting and next time will use more. Listed ingredients would not fit all on one pan so I then added more broccoli and divided between two pans. Served with brown rice. I would make this again.

The brocolli stems are the best part and the sweetest! Why on earth would you throw them away! Agree to peel and slice into medallions with the florets.

You didn't really make the recipe then....

Made this with fresh large scallops not salmon. Added some sliced fresh shiitake mushrooms when I added the scallops. Divine. I used the “baby broccoli” now widely available in grocery stores. Much more tender and flavorful and you can use the entire stem. I will add this recipient to my Make again, and again! List.

Simple and delicious. At 425, we reduced the salmon cooking time to 8 minutes, and both the scallion-broccoli mix and fish came out superbly. A definite week night go-to.

I served this dish for our "Village Dinner Night" last night - there were 13 of us. Every single person raved about it, and asked to put it on our regular rotation (we have VDN every Wednesday night). I followed the recipe exactly and it came out perfectly. I served it with coconut rice and a salad. Delicious!

This was a terrific and easy meal. I added 10 minutes for roasting the broccoli and added the salmon per recipe. The dish was perfectly cooked with the broccoli nicely charred.

We made this for a quick family dinner on a weeknight. I added cut up red potatoes to the broccoli and that worked well. In our case, it took slightly longer for the salmon to be done to 135 degrees. the time will depend on the thickness of the fish.If you are in a hurry, or don't have the ingredients for the glaze, this basic approach can be used with bottled teriyaki or salad dressing or any other prepared marinade.

I didn’t have scallions but otherwise made as written. Broccoli was a bit underdone even leaving it in longer. Next time I will add scallions, cook a bit longer and perhaps under the broiler for a tad at the end.

Deee-lish. Broccolini instead of broccoli as it looked better at store. Used a bit more scallions. Lime at end is key.

We made it exactly as written. Absolutely fabulous! This goes into regular rotation. Thanks!

This was lovely. I used the broccoli stalks and doubled the scallions. Also, I drizzled the glaze on everything.

I made this as written and it was delicious the first nite. I doubled the sauce as suggested by others which really coated the broccoli florets nicely. I also cut up the broccoli stems in coins and roasted them for 5 minutes prior to adding the florets. Unfortunately I forgot the scallions so next time the dish will be even better. For the leftovers I should have added it all to a salad as on its own with rice, and microwaved, it was a pale shadow of the nite before.

I made this last night, and, as I expected, the salmon had little, if any taste of the glaze. To me, it tasted the same as if I didn't put any glaze on it at all. Also, I had to bake the broccoli longer than indicated in order to soften the stalks, and, as I have experienced before, the heads of the florets, when baked enough to soften the stalks, develops an irritating texture. All in all, I would never make this dish again

We used coho Salmon since that was what was available but it didn’t carmalize. Still tasted great and was a terrific special dinner for two!

I made tonight, but the glaze did not work out. I did not use it all as I brushed it on and absolutely no seasoning transferred to the fish. I was worried all the glaze that had poured off the fish would burn, but it did not. I am not sure I will try this again, because I am just not sure how to get the glaze to season the fish. The broccoli was great.

Half recipe with all broccoli and a full bunch of scallions. All ingredients important. Marinade salmon in glaze.

2/6/24 second time little potatoes 10 min, then broccoli for 15, then fish for 9 min was thinner smaller filet

I added sweet potatoes to the pan and a tbsp of miso to the glaze and OMG FLAVOR!!! Highly recommend.

I made this last night and thought it was delicious. Only changes were that I roasted the broccoli stems with everything else and also added a couple of cut-up potatoes to the sheet. I increased the roasting time for the veggies by about 15 minutes and then threw the salmon in on its own sheet pan so nothing would get crowded. I'll definitely be adding this to my regular rotation.

Great recipe for a weeknight dinner. Pilaf on the side with a lemony flavour was a huge hit.

Confesssion—I didn’t make this dish but adapted. It still works well with chicken thighs and Brussels sprouts (what we had). Cooked longer and all together. Served with noodles. Husband made lots of yummy sounds. Glaze is very versatile.

Great Dish! So easy and this was my first sheet pan try! Kept the stems, only had a red onion,and no lime. Everything else together was beautiful and most importantly, delicious.

Serve width turmeric rice

Maybe my oven temp isn’t accurate but with all the water in the “glaze” the broccoli and salmon steamed, they didn’t roast, and the glaze was liquid, with no viscosity.