Sheet-Pan Gochujang-Honey Salmon with Broccoli & Sesame Rice

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (6 oz each) salmon fillets (skin-on or skinless)
• 1.5 lb broccoli florets
• 3 Tbsp gochujang paste
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 3 garlic cloves, grated
• 1 Tbsp fresh ginger, grated
• 2 Tbsp neutral oil
• 3 cups cooked jasmine rice
• 1 Tbsp toasted sesame seeds
• 3 green onions, sliced
• 3/4 tsp kosher salt
• for serving lime wedges

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Pat salmon dry and season lightly with salt.
2. 2In a small bowl whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, grated garlic, and ginger until smooth; set aside half for finishing.
3. 3Toss broccoli florets with neutral oil and remaining salt on the sheet pan. Spread into an even layer and roast 10 minutes until edges begin to char.
4. 4Push broccoli to the sides of the pan. Place salmon fillets in the center and brush generously with half the gochujang-honey glaze.
5. 5Return pan to the oven and roast 10–12 minutes more, until salmon flakes easily with a fork and registers 125–130°F in the thickest part for medium, and broccoli is tender-crisp and browned.
6. 6While salmon finishes, warm the cooked jasmine rice and fluff with a fork. Stir a teaspoon of the reserved glaze into the rice if desired for extra flavor.
7. 7Remove pan from oven. Brush salmon with remaining glaze so it looks glossy. Sprinkle everything with sesame seeds and sliced green onions.
8. 8Plate rice first, top with a salmon fillet and a generous scoop of roasted broccoli. Serve with lime wedges for squeezing over the top.