Recipe Overview
Why you’ll love it: Orange ginger salmon with roasted vegetables is sunny and sweet, and warmed up with plenty of fresh ginger. This sheet pan dinner is ideal for weeknight meals!
How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, small bowl, whisk
Servings: 4
A Fresh Take on Sheet Pan Salmon
I love lemon with seafood as much as the next person (I’ll never turn down this lemon salmon with dill!), but every once in a while it’s fun to change things up.
That’s what I love about this sheet pan dinner. It still has everything I’m looking for on a busy night (protein, vegetables, one pan, easy cleanup), but the orange and ginger give it a completely different feel.
Oranges aren’t quite as tangy as lemons and go perfectly with the salmon. Soy sauce, honey, garlic, and ginger complete the glaze. It’s bold and delicious, but also perfectly balanced, with no one flavor stealing the show.
What makes it special:
- Complete meal on one pan: Y’all know I love a sheet pan dinner! In this sheet pan orange ginger salmon recipe, salmon, bell pepper, broccoli, and sugar peas roast together for easy cooking and cleanup.
- Flexible ingredients: Feel free to change the vegetables with the seasons. You can even use chicken instead of salmon, if you prefer.
Ingredient Notes
You’ll find the full ingredient list in the recipe card, but here’s a closer look at the key ingredients.
- Salmon: You’ll need four portions, about 6 ounces each. You can use skin-on, skinless, or frozen salmon that’s thawed before cooking.
- Vegetables: I use a combination of broccoli, red bell pepper, and sugar snap peas. The vegetables are tossed with olive oil and seasoned simply with salt and pepper before roasting.
- Orange ginger sauce: The base of the sauce is orange juice. You’ll also add orange zest, fresh ginger, soy sauce, honey, and minced fresh garlic.
How to Make Sheet Pan Orange Ginger Salmon
Roast the vegetables. Spread the broccoli, bell pepper, and snap peas on a sheet pan coated with oil or nonstick spray. Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat. Arrange them in a single layer and roast at 425ºF for 10 minutes.
Make the sauce. While the vegetables bake, whisk together the orange juice, orange zest, soy sauce, honey, grated ginger, minced garlic, and olive oil in a small bowl.
Add the salmon to the pan. Pat the salmon fillets dry with paper towels. Remove the pan from the oven. Place the salmon fillets on the sheet pan, arranging the vegetables around the fillets, keeping them in a single layer. Spoon the orange-ginger sauce over the salmon and drizzle a little over the vegetables as well.
Finish roasting. Return the pan to the oven and roast the salmon and vegetables for 15 to 20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. (If your fillets are thinner, start checking around the 9-minute mark.)
Garnish and serve. Sprinkle with sesame seeds and sliced green onions, if you like. Serve immediately. I like to serve this sheet pan dinner with rice.
My Favorite Sheet Pans
I use these for everything! I have four of them and they’re in constant rotation from my oven to my sink to my cupboard.
Recipe Variations
- Swap the vegetables. Asparagus or thinly sliced carrots work well instead of snap peas. Feel free to use what’s in season and what appeals to you! Just remember that harder veggies, like sweet potatoes or winter squash, will either need to be diced small or given a little extra time in the oven to get tender.
- Use chicken instead of salmon. Boneless skinless chicken breasts (about 6 ounces each) can be used. Flatten them slightly so they cook evenly and bake until they reach 165°F. You could also cut the chicken into bite-sized pieces before baking for more of a stir fry vibe. They’ll cook more quickly than a whole chicken breast.
- Try different grains for serving. I like to serve orange ginger salmon and veggies over coconut rice, but brown rice, jasmine rice, quinoa, or even cauliflower rice are all great options, too.
Leftover orange ginger salmon makes an awesome addition to Asian-inspired salads for lunch the next day! Try it with this crunchy-crisp Asian salad.
Refrigerator: Store leftover orange ginger salmon and vegetables in an airtight container for up to 3 days.
To reheat: Warm gently in the microwave or in a 300°F oven until heated through. Be careful not to overcook the salmon so it stays tender and moist.
More Salmon Recipes
Sheet Pan Orange Ginger Salmon with Vegetables
Ingredients
- 1 ½ pounds salmon (cut into four 6-ounce fillets)
- 3 cups broccoli florets (1 crown)
- 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
- 1 cup sugar snap peas, trimmed (about 4 ounces)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the sauce:
- ¼ cup freshly squeezed orange juice (zest the orange first)
- zest of 1 orange (about 1 tablespoon)
- 1 tablespoon freshly grated ginger root
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon less sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
For serving (optional):
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- cooked rice or quinoa
Instructions
- Preheat the oven to 425°F and lightly spray a large trimmed baking sheet pan with oil or nonstick spray.
- Arrange the broccoli, bell pepper, and snap peas on the pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread the vegetables into an even layer and roast for 10 minutes.3 cups broccoli florets, 1 red bell pepper, cut into 1-inch pieces , 1 cup sugar snap peas, trimmed, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Meanwhile, whisk together the orange juice, orange zest, soy sauce, olive oil, honey, ginger, and minced garlic.¼ cup freshly squeezed orange juice, zest of 1 orange, 1 tablespoon freshly grated ginger root, 1 tablespoon extra-virgin olive oil, 1 tablespoon less sodium soy sauce, 1 tablespoon honey, 2 cloves garlic, minced
- Pat the salmon fillets dry with paper towels.1 ½ pounds salmon
- Remove the pan from the oven and push the vegetables slightly to the sides. Place the salmon fillets skin-side down in the center and arrange the vegetables around them. Spoon the orange-ginger sauce evenly over the salmon and lightly over the vegetables.
- Return the pan to the oven and roast for 15 to 20 minutes, until the salmon flakes easily, and reaches an internal temperature of 145°F (see note).
- Sprinkle with sesame seeds and green onions if using, and serve immediately with rice or quinoa.1 tablespoon sesame seeds, 2 green onions, thinly sliced, cooked rice or quinoa
Notes
- Salmon: Cooking time will depend on the thickness of the salmon fillets. If your salmon fillets are thinner, start checking for doneness at the 9-minute mark. You can use skinless salmon, or frozen salmon, thawed according to package instructions, if you prefer. If your salmon fillets are slightly larger or smaller than 6 ounces each, the recipe will still work fine. I find that it works better to cut the salmon into individual servings before cooking it but you can cook it whole, if you prefer.
- Variations: Asparagus or thinly sliced carrots work well in place of the snap peas. The recipe would also work using 6 ounce skinless boneless chicken breasts, flattened slightly so they cook evenly. Bake until the internal temperature is 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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