This post may contain affiliate links. Please read my disclosure policy.
Your family will love this good-for-you, easy-to-prepare 30-minute recipe!
Bake Honey Soy Salmon on a sheet pan with Brussels sprouts and butternut squash for a complete and flavorful Asian-inspired meal. It’s so easy, you can make this glazed salmon recipe any weeknight!
The salmon is sweet and flaky, the Brussels sprouts cook up crispy, and the butternut squash remains soft on the inside — that’s roasted perfection in my book!
Plus, this honey glazed salmon recipe cooks on a single sheet pan for easy after dinner clean-up! Not only is this meal simple to prepare, salmon is full of heart-healthy Omega 3 fats making it a good menu choice.
Looking for more ways to prepare salmon at home? Both my Teriyaki Salmon Bowls with roasted broccoli and pineapple and pan-seared Mediterranean Salmon can be on the table in under 30 minutes. Or, you may enjoy my no-fail Grilled Salmon — it’s consistently one of the most popular recipes on the site!
Key ingredients & substitutions for Honey Soy Salmon
- Salmon — Choose center cut skin-on salmon filets for this recipe.
- Honey — Adds sweetness to the marinade.
- Soy sauce — As a general rule, I always use low-sodium soy sauce. For a gluten free option, you may substitute liquid aminos.
- Garlic and freshly grated ginger — Adds a little extra zing and delicious flavor!
- Butternut squash — Peel and cube a 3-pound butternut squash or use 3 cups of cubed sweet potatoes instead.
- Brussels sprouts — If your Brussels sprouts seem particularly large, cut them into quarters instead of halves.
How to make a salmon sheet pan dinner?
STEP 1 | Marinate the salmon
Combine the ingredients for the marinade in a glass baking dish. Place the salmon in the dish skin side up and leave it at room temperature for about 15 minutes.
STEP 2 | Prep and roast the vegetables
Peel and dice the butternut squash into 1-inch pieces.Trim the ends off the Brussels sprouts, remove any loose or discolored leaves, and cut them in half.
Toss the vegetables directly on the sheet pan with olive oil, garlic, and spices. Roast the vegetables for about 12 minutes, then push to the sides of the pan to make room for the salmon filets.
- To soften the skin for easier peeling, slice off both ends of the butternut squash and microwave for 3 to 4 minutes. When cool enough to handle, use a peeler to remove the skin.
- Short on time? Make prep work even quicker by purchasing already peeled and cubed butternut squash in the grocery produce aisle.
STEP 3 | Cook the salmon
Place the salmon skin side down in the center of the sheet pan. Pour the marinade on top of the salmon and return the pan to the oven. Bake another 15 minutes, until the vegetables are tender and the fish flakes easily with a fork.
Garnish with sliced green onions and sesame seeds and serve.
- The Food and Drug Administration recommends cooking salmon to an internal temperature of 145°F inserted in the thickest part of the fish. Keep in mind that even after salmon is removed from the heat source, residual heat will continue to cook the meat. If you use a quick read digital thermometer to check whether the salmon is done, I recommend removing it from the heat once it reaches 135°F to 140°F. If you prefer your salmon medium rare, remove it from the heat once it reaches an internal temperature of 120°F.
- Italian Sausage Butternut Squash Pasta Bake. Spicy Italian sausage and sweet, creamy butternut squash combine with penne pasta and smoked Gouda cheese for a comforting dinner casserole.
- Autumn Salad with Butternut Squash, Turkey, and Kale. Welcome Autumn with this healthy kale salad with butternut squash and turkey tossed with a simple honey Dijon vinaigrette and garnished with pumpkin seeds.
- BRAVO Copycat Grilled Salmon Salad. Grilled Salmon Salad featuring field greens, tomatoes, grilled asparagus, crispy shoestring potatoes, Feta, and balsamic vinaigrette.
- Citrus Salmon Dry Rub. Make this delicious Citrus Salmon Dry Rub with spices easily found in your pantry, and then grill the seasoned salmon on a cedar plank in just 15 minutes!
Honey Soy Salmon Sheet Pan Dinner: behind the recipe
After a weekend of splurging on our favorite Super Bowl party foods, this delicious heart-healthy Honey Soy Salmon Sheet Pan Dinner was exactly what my tummy was craving!
I love my chips and dips and chicken fingers and meatballs and pizza and…well, you get the idea…but a body can only handle so much!
Honey Soy Salmon Sheet Pan Dinner
- 1-1/2 tablespoons lower-sodium soy sauce
- 3 tablespoons olive oil divided
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic minced and divided
- 1/2 teaspoon freshly grated ginger
- 4 5-7 oz. skin-on salmon filets
- 2-1/2 cups butternut squash peeled and cubed
- 12 ounces Brussels sprouts trimmed and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon sliced green onions
- 1 teaspoon sesame seeds
- Preheat oven to 400 degrees. Lightly coat a 9×13 baking pan with non-stick cooking spray and set aside.
- In a flat dish, stir together soy sauce, 1 tablespoon olive oil, honey, lime juice, 1 clove of garlic, and ginger. Place salmon in marinade wth the skin side up. Allow fish to marinate at room temperature while the veggies are roasting.
- Peel and cube butternut squash (or use a package of peeled and cubed squash from the produce aisle). Trim ends from the Brussels sprouts and slice each from top to bottom to make 1/4-inch pieces.
- Toss veggies in a large bowl with the remaining 2 tablespoons of oil, a minced garlic clove, salt, pepper, and paprika until coated.
- Pour veggies onto baking sheet and spread into a single layer. Bake for 12 minutes. Remove from oven and stir, pushing the veggies to the edges of the pan to leave an opening in the center for the salmon.
- Place salmon on the pan skin side down. Pour the marinade over the fish and return to the oven for another 15-18 minutes, or until fish flakes easily with a fork.
- To serve, top salmon with green onion and sesame seeds.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.