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Sticky soy and honey roasted salmon

This salmon traybake recipe is adapted from Rukmini Lyer's cookbook, The Quick Roasting Tin. It's wonderful with noodles or rice too, for a heartier meal.

Serves 4

Prep Time 10 min

Cooking Time 25 min


  • 200g tenderstem broccoli
  • 125g asparagus spears
  • 200g sugar snap peas
  • 200g frozen peas
  • 1tbsp sesame oil


  • For the salmon
  • 4 salmon fillets (about 125g each)
  • ½tbsp good soy sauce
  • ½tbsp sesame oil
  • ½tbsp runny honey
  • For the dressing
  • 6cm fresh ginger, grated
  • Juice 1 lime, plus extra to taste
  • 1tbsp sesame oil
  • 3 spring onions, finely chopped
  • Handful of peanuts, roughly chopped
  • 1 red chilli, finely sliced


  1. Heat the oven to 200°C/fan 180°C/gas 6. Put the broccoli in a large bowl, pour over a kettleful of boiling water, leave to stand for 1 min, then drain well.
  2. Mix the broccoli, asparagus, sugar snaps, peas and 1tbsp sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy sauce, 1/2tbsp sesame oil and honey together and spread over each fillet. Roast for 20–25 min until the salmon is cooked through.
  3. Meanwhile, make the dressing. Whisk together the ginger, lime juice, 1tbsp sesame oil and spring onions. Once the salmon is cooked, pour the dressing over the tray. Scatter over the chopped peanuts and chilli. Taste and add more lime juice if needed. Serve hot.

Tip Blanching tenderstem before roasting improves its roasted texture, but you can use ordinary broccoli instead, if you prefer, and skip this stage.

Nutrition per serving

Read more on how we calculate nutrition.
492 34g 31g 5.5g 6.6g 10g 0.5g 130mg 13g 3.4mg

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