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For this Honey Chili Salmon Sheet Pan, you need the following: - 4 salmon fillets - 1/4 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon chili garlic sauce - 2 cloves garlic, minced - 1 teaspoon grated ginger - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste To make this dish, gather these tools: - A large baking sheet - Parchment paper (for easy cleanup) - Mixing bowls - Whisk for mixing marinades - Knife and cutting board For a fresh finish, consider these garnishes: - Fresh cilantro, chopped - Lime wedges for serving First, set your oven to 400°F (200°C). This heat cooks the salmon well. Line a large baking sheet with parchment paper. This makes cleanup easy. In a small bowl, mix together the following: - 1/4 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon chili garlic sauce - 2 minced garlic cloves - 1 teaspoon grated ginger Whisk these ingredients until smooth. This marinade will add great flavor to the salmon. Put 4 salmon fillets on one side of the baking sheet. Brush half of the honey chili marinade over the fillets. In another bowl, add the sliced: - 1 red bell pepper - 1 yellow bell pepper - 1 zucchini - 1 red onion (cut into wedges) Drizzle these veggies with 2 tablespoons of olive oil. Season with salt and pepper. Toss until they are well coated. Spread the veggie mix on the other side of the baking sheet. Drizzle the rest of the marinade over the vegetables. Place the baking sheet in the oven. Bake for 15-20 minutes. The salmon should be cooked through and flake easily with a fork. The veggies should be tender and slightly caramelized. After baking, let it rest for a couple of minutes. Then, serve the salmon and veggies on plates. Don’t forget to garnish with fresh cilantro and lime wedges! To cook salmon just right, keep an eye on the time. Bake it for 15-20 minutes at 400°F. When it's ready, the fish should flake easily with a fork. This means it's cooked through. Use a meat thermometer if you want. The internal temperature should be 145°F. Start checking around the 15-minute mark. This way, you avoid overcooking and drying it out. For a deeper flavor, let the salmon marinate. A 30-minute soak in the honey chili mix makes a big difference. You can also add lime juice to the marinade for a fresh twist. Fresh herbs like cilantro or parsley add brightness. If you like heat, add more chili garlic sauce or a sprinkle of red pepper flakes. After using your baking sheet, cleanup is easy with parchment paper. Simply lift it and toss it away. For stuck-on food, soak the sheet in warm, soapy water. Use a non-abrasive scrubber to protect the surface. Rinse well and dry completely before storing. This keeps your tools in great shape for the next meal. {{image_2}} You can swap veggies to change the dish. Try using asparagus for a crunchy bite. Carrots add a sweet taste too. Broccoli gives a nice color and crunch. You can also use snap peas for a fresh pop. Feel free to mix and match based on what you have. Want to switch up the flavor? Use teriyaki sauce instead of honey. This gives a savory twist. You can also add lime juice for a zesty kick. Swap in sriracha for more heat. For a sweet touch, try maple syrup instead of honey. Each change will give you a unique dish. If you're avoiding soy, use coconut aminos. This option is lower in sodium. For a vegan dish, replace salmon with tofu or tempeh. Use a plant-based honey substitute for the sauce. If you need gluten-free, check your soy sauce for gluten-free options. These swaps keep the meal tasty and safe. After you enjoy your honey chili salmon, store leftovers in an airtight container. Let the salmon and veggies cool first. Place them in the fridge within two hours. They will last for up to three days. Keeping them in one container helps save space and makes it easy to grab. To reheat, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. You can also use a microwave, but the oven keeps the salmon moist and crispy. If you want to freeze, it’s easy! Wrap the salmon and veggies tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This way, you keep all the flavors intact. It takes about 15 to 20 minutes to cook salmon on a sheet pan. You want to bake it at 400°F (200°C). The salmon is ready when it flakes easily with a fork. This quick cooking time helps keep the fish moist and flavorful. Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw it in the fridge overnight or use cold water. This way, you’ll get even cooking. Using frozen salmon might change the cook time slightly, so watch it closely. I recommend serving honey chili salmon with a side of rice or quinoa. Steamed broccoli or a fresh salad also pairs well. These sides balance the sweet and spicy salmon. You can even serve it with lime wedges for a zesty kick. Yes, this recipe is great for meal prep. You can store the cooked salmon and veggies in airtight containers. They will last in the fridge for about three days. Just reheat in the microwave or oven before serving. This blog post covered key ingredients, step-by-step instructions, tips, variations, storage, and FAQs. You now have the tools to make honey chili salmon with ease. Remember, cooking should be fun and rewarding. Experiment with different flavors and vegetables to suit your taste. With the right practice, you will master this dish. Enjoy your cooking journey and share your tasty results with others. Happy cooking!

Honey Chili Salmon Sheet Pan

Savor the irresistible flavors of Honey Chili Salmon Sheet Pan with this easy recipe! This dish features perfectly baked salmon fillets, vibrant veggies, and a sweet-spicy marinade that guarantees a delicious meal. In just 30 minutes, you can enjoy a healthy, colorful dinner that the whole family will love. Click through to explore the full recipe and impress your taste buds tonight!
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Ingredients
  

4 salmon fillets

1/4 cup honey

2 tablespoons soy sauce (low-sodium)

1 tablespoon chili garlic sauce

2 cloves garlic, minced

1 teaspoon ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small mixing bowl, whisk together honey, soy sauce, chili garlic sauce, minced garlic, and grated ginger to create the marinade.

      Place the salmon fillets on one side of the prepared baking sheet. Brush the fillets generously with half of the honey chili marinade.

        In another bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated.

          Spread the vegetable mixture evenly on the other side of the baking sheet.

            Drizzle the remaining marinade over the vegetables.

              Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

                Remove from the oven and let it rest for a couple of minutes.

                  To serve, transfer the salmon and vegetables to plates, garnishing with fresh cilantro and lime wedges.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4