sheet pan honey orange salmon bowls with spicy mayo
My plan as it stands: if it’s made on one pan, then I’m a fan.
Okay, I guess this recipe technically uses two pans, since we reduce a sauce in a lil pot, but the sentiment is the same. You don’t need a whole lot of shit to make a good dinner.
I’m focusing these next few days pre-travel on tidying up my house – yep, I’m one of those who likes coming home to an unusually clean, organized space. This morning I swept some crap off my desk and took out a little trash (I ordinarily do that, don’t worry, I don’t have mounds of garbage stacked in some forgotten corner of my abode). I’m picking slowly at random spots I don’t normally pay loads of attention to, and it feels nice.
Then of course I get cooking or baking and fuck everything up in five seconds by throwing crumbs everywhere and smearing icing and shit on all my surfaces. Whatever. The cleanliness was nice while it lasted.
As I write here the roofers in the building next to me are BANGING AROUND above me, so I might write an illegible sentence here and there in my distraction. They should be done in around 20 minutes so perhaps I should’ve waited that 20 minutes before I tried writing. Oh well.
Quick and feisty is the name of the dinner game lately. I’ve been using up open cartons of egg whites for evening omelets quite a lot this week, but Sheet Pan Honey Orange Salmon Bowls with Spicy Mayo are a good, simple, uncomplicated supper if you’re sick of TV dinners and leftovers. A rich sesame-hinted orange and soy marinade doubles as a finishing glaze for the baked filets. Man I am ON TOP of my rhyme game today.
Complete your bowls with plenty of hot rice and drizzles of spicy mayo, and you’ve got a lovely-ass dinner to enjoy. Salmon is a mainstay in my fridge, and the combinations when preparing the fish are endless. Add this one to your rotation to switch up your weekly menus, it’s a good one.
Orange You Glad…
I’M GONNA BE REALLY GLAD WHEN IT’S 5P AND THESE ROOFERS FUCK OFF.
I know, they’re just doing their job. Not easy to be quiet when they’re ripping panels off your roof.
Anywho. Start off with the salmon marinade. I make extra to use as a glaze at the time of serving, while the other half is used to soak the fishies before baking. For the sauce, combine orange juice, soy sauce, rice vinegar, honey, toasted sesame oil, and fresh garlic and ginger. Pat your fish dry and lay in a shallow dish, then pour half the marinade overtop. Let it sit about 15 minutes.
While the fish hangs out in its orange bath, start roasting the broccoli. I usually cut my broccoli florets fairly large so a 20 minute total roast time isn’t unreasonable, and as such I like to pre-cook it for 10 minutes before adding my salmon (since I also bake my salmon for about 10 minutes, I like a more tender flake). If you bake your salmon for closer to 15 minutes, you may only need a 5 minute broc roast before adding the fish, or none at all.
I hope that didn’t flummox you.
When the broccoli is amply pre-roasted and the salmon is marinated, push your broccoli to one side of the pan and throw on your fish. Discard the marinade in which the fish previously laid.
Roast dat fish for 10-15 minutes. Like I said, I err on the quicker end, but if you want a more firmly cooked fish, shoot for the 15 minute mark. If you didn’t use parchment on your baking sheet, feel free to broil the fish for the last 1-2 minutes for a little crisp.
Spice-ay
While the fish cooks, mix up the spicy mayo. It’s fast: just a bowl, some vegan or regular mayonnaise, sriracha, and honey. Whisky whisk until it’s fully combined.
Then, whip out a small saucepan and pour in the reserved marinade. Boil for a few minutes until viscous enough that it doesn’t spill right off a spoon. The general guideline is “to coat the back of the spoon”. It should look slick and thick.
All that’s left now is to eat that shit. I always steam up some rice, then throw on the salmon and a pile of broc. Drizzle with the glaze, sprinkle with sesame seeds and sliced green onions, then finish the look with a smattering of spicy mayo. The most beautifully outfitted bowl there ever was.
Not a whole lot else to report today. It’s 4:59 and the roofers are still banging around up there. Probably gonna have a headache the rest of the night. Merp.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to comes say hi on Instagram and show me what you made!
Salmon Slammin’:
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One Skillet Creamy Lemon Butter Salmon Piccata
Sheet Pan BBQ Butter Salmon and Ranch Potatoes
sheet pan honey orange salmon bowls with spicy mayo
Ingredients
- 1 lb salmon
- 2/3 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 4 cups broccoli florets (1 large head)
- steamed rice, sesame seeds, and green onions, to serve
spicy mayo
- 1/2 cup vegan mayonnaise (or regular)
- 2 tbsp sriracha
- 1 tbsp honey
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- In a bowl or jar, whisk or shake vigorously the orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, ginger, and garlic.
- Pat the salmon filets very dry and place in a shallow dish. Pour 1/2 of the marinade over the fish, flipping to coat both sides. Let sit for 15 minutes at room temperature, or cover and marinate up to overnight in the fridge.
- Spread the broccoli on the prepared baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes.
- Push the broccoli to one side of the pan. Arrange the salmon filets on the other side. Roast for 10-15 minutes until done to your preference.
- While the salmon roasts, pour the remaining half of the marinade into a small saucepot and bring to a boil. Cook until reduced into a sauce, about 5-8 minutes. The sauce should coat the back of a spoon.
- To make the spicy mayo, stir together the vegan or regular mayonnaise, sriracha, and honey. Taste and adjust seasonings as needed.
- Divide the salmon and broccoli among bowls of rice. Top with sesame seeds, green onions, and a drizzle of spicy mayo, as desired.
