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Orange Ginger Salmon Sheet Pan with Roasted Vegetables

Recipe Overview

Why you’ll love it: Orange ginger salmon with roasted vegetables combines bright citrus, warming fresh ginger, and a touch of honey and soy for a balanced, flavorful sheet-pan dinner that’s quick to prepare and easy to clean up.

How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, small bowl, whisk
Servings: 4

A metal spatula lifts a baked salmon fillet from a sheet pan with broccoli, red bell peppers, and snap peas.

A Fresh Take on Sheet Pan Salmon

If you usually reach for lemon with seafood, this orange-ginger version is a refreshing change. The citrus is milder than lemon and pairs beautifully with salmon. Fresh ginger, garlic, soy sauce, and honey create a glossy, savory-sweet glaze that enhances the fish and vegetables without overpowering them.

This recipe delivers everything you want on a busy weeknight: protein, vegetables, bold flavor, and one pan for easy cleanup. The orange-ginger glaze brightens the dish while the roasted vegetables add color, texture, and nutrition.

What makes it special:

  • One-pan complete meal: Salmon and vegetables roast together on a single sheet pan for simple prep and minimal cleanup.
  • Flexible ingredients: Swap vegetables seasonally or use chicken in place of salmon if preferred. The glaze works well with a variety of proteins and veg.

Ingredient Notes

Below are the key ingredients and brief notes to help you prepare.

  • Salmon: Use four portions, about 6 ounces each. Skin-on or skinless work; frozen salmon should be fully thawed before cooking.
  • Vegetables: A mix of broccoli, red bell pepper, and sugar snap peas roast quickly and hold up well. Toss in olive oil and season with salt and pepper.
  • Orange-ginger sauce: Fresh orange juice and zest form the base. Add grated fresh ginger, soy sauce, honey, olive oil, and minced garlic for balance and depth.

How to Make Sheet Pan Orange Ginger Salmon

1. Roast the vegetables. Preheat the oven to 425°F. Spread the broccoli florets, red bell pepper pieces, and sugar snap peas on a large rimmed baking sheet. Drizzle with olive oil, season with kosher salt and freshly ground black pepper, toss to coat, and arrange in a single layer. Roast for 10 minutes to begin tenderizing and browning the vegetables.

A plate of raw salmon fillets on a white surface, surrounded by bowls of broccoli, red bell pepper, snap peas, olive oil, salt, and pepper.
A baking sheet with raw broccoli florets, red bell pepper pieces, and snap peas spread evenly on a light-colored surface.

2. Make the sauce. While the vegetables roast, whisk together freshly squeezed orange juice (zest the orange first), orange zest, grated ginger, soy sauce, honey, minced garlic, and a tablespoon of olive oil in a small bowl until smooth.

Seven small bowls containing various ingredients, including orange juice, olive oil, soy sauce, honey, grated ginger, grated garlic, and orange zest, arranged in a circle on a light surface.
A person whisking a yellow-brown liquid mixture in a clear glass bowl on a light-colored surface.

3. Add the salmon to the pan. Pat the salmon fillets dry with paper towels. Remove the pan from the oven and push the vegetables slightly to the sides. Place the salmon fillets skin-side down in the center with vegetables arranged around them. Spoon the orange-ginger sauce evenly over the salmon and lightly over the vegetables.

4. Finish roasting. Return the pan to the oven and roast 15 to 20 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Thinner fillets will cook faster—begin checking at about 9 minutes if they are thin.

A hand uses a paper towel to pat dry raw salmon fillets on a white plate.
A baking sheet with raw broccoli florets, red bell pepper pieces, and snap peas spread evenly on the surface.
Four raw salmon fillets, broccoli, sugar snap peas, and red bell pepper pieces arranged on a metal baking sheet, ready for cooking.

5. Garnish and serve. Sprinkle sesame seeds and thinly sliced green onions over the salmon and vegetables if desired. Serve immediately with cooked rice, quinoa, or your preferred grain.

Baked salmon fillet topped with chopped green onions, surrounded by broccoli florets, red bell peppers, and snap peas on a sheet pan.
Two stainless steel baking sheets, ideal for preparing dishes like General Tso's tofu, are stacked slightly on top of each other against a plain white background.

My Favorite Sheet Pans

I use heavy rimmed sheet pans for consistent roasted vegetables and even browning. A well-made pan is worth the investment because it speeds cooking and prevents hot spots.

Recipe Variations

  • Swap the vegetables. Asparagus or thinly sliced carrots work well instead of snap peas. Denser vegetables like sweet potatoes or winter squash should be diced small or par-cooked so they become tender by the end of roasting.
  • Use chicken instead of salmon. Boneless, skinless chicken breasts (about 6 ounces each) can replace salmon. Flatten slightly for even cooking and bake until they reach 165°F. Cutting chicken into bite-sized pieces shortens cook time and creates a stir-fry style meal.
  • Try different grains. This dish is lovely over coconut rice, brown rice, jasmine rice, quinoa, or cauliflower rice to keep the meal light. Choose the grain that best fits your menu and dietary needs.

Leftover Love

Leftover orange ginger salmon is excellent chilled or reheated on top of an Asian-inspired salad or grain bowl. It adds protein and bright flavor to lunches for the next day.

A close-up of a cooked salmon fillet topped with sauce and chopped green onions, served with rice and roasted vegetables on a plate.

Storage & Reheating

Refrigerator: Store leftover 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. Reheat slowly to avoid drying the salmon; cover loosely with foil if oven reheating.

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Recipe

Sheet Pan Orange Ginger Salmon with Vegetables

By
Rachel Gurk
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
A metal spatula lifts a cooked salmon fillet garnished with green onions from a baking sheet with roasted broccoli, red bell peppers, and snap peas.
This orange-ginger salmon is bright, slightly sweet, and warmly spiced with fresh ginger. Paired with roasted vegetables, it makes an easy, balanced sheet pan dinner perfect for weeknights.

Ingredients

  • 1 1/2 pounds salmon (cut into four 6-ounce fillets)
  • 3 cups broccoli florets (about 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

For the sauce:

  • 1/4 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 reduced-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. Lightly coat a large rimmed baking sheet 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 into an even layer and roast for 10 minutes.
  • Meanwhile, whisk together the orange juice, orange zest, soy sauce, olive oil, honey, grated ginger, and minced garlic in a small bowl.
  • Pat the salmon fillets dry with paper towels. 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 vegetables around them. Spoon the orange-ginger sauce 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. Thinner fillets may cook faster—begin checking at about 9 minutes.
  • Sprinkle with sesame seeds and green onions, if desired. Serve immediately with cooked rice or quinoa.

Notes

  • Salmon: Cooking time depends on fillet thickness. Use skin-on, skinless, or thawed frozen salmon. If fillets vary in size, adjust cooking time accordingly.
  • Vegetable swaps: Asparagus or thinly sliced carrots work well. Harder vegetables like sweet potatoes should be cut small or par-cooked so they finish with the salmon.
  • Protein alternative: Boneless skinless chicken breasts can be used; flatten slightly and bake until they reach 165°F. Cutting chicken into smaller pieces reduces cook time.

Nutrition

Serving: 6 oz salmon with vegetables and sauceCalories: 392 kcalCarbohydrates: 17 gProtein: 38 gFat: 19 gSodium: 537 mg

Nutrition information is an approximation.

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