Sheet-Pan Salmon with Maple-Dijon Glaze
One pan, one broiler finish, and a glaze that lacquers instead of just coating.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Written
Method
-
Heat oven to 425°F and line a sheet pan with foil.
-
Whisk maple syrup, Dijon, and garlic together in a small bowl.
-
Toss asparagus with olive oil, salt, and pepper and spread over one side of the pan.
-
Set salmon skin-side down on the other side, season with salt and pepper, and brush with half the glaze.
-
Roast until the salmon is nearly opaque at the thickest part and the asparagus is crisp-tender, 10 to 12 minutes.
-
Brush the salmon with the remaining glaze and run under the broiler 1 to 2 minutes, until the top is lacquered and charred at the edges.
-
Squeeze lemon over everything before serving.
Notes
The glaze is the whole point of doing this in two stages: brushed on raw, maple syrup just burns before the fish is done, so half goes on before roasting and the rest goes on right before the broiler, where it has only a minute to catch instead of ten.
Swap the asparagus for green beans or broccolini depending on the season — anything that roasts in the same 10 to 12 minutes works on the same pan without adjusting the salmon’s timing.