Sheet-Pan "Cheat Code" Bang Bang Salmon & Crispy Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

   5 min

   Tip: High heat is key here—it caramelizes the sauce on the salmon and roasts the broccoli instead of steaming it.

2. 2

   In a small bowl, whisk together 0.33 cup sweet Thai chili sauce, 3 tbsp mayonnaise, 1 tbsp Sriracha, 1 tbsp soy sauce, and 1 tsp garlic powder until smooth. Reserve half of this sauce in a separate little dish to drizzle at the end.

   3 min

   Tip: Reserving half the sauce before touching raw fish keeps everything food-safe and gives you extra drizzling glaze later!

3. 3

   Toss 1.5 lbs broccoli florets directly on one side of the sheet pan with 2 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Spread the broccoli into a single layer so it roasts evenly.

   3 min

   Tip: Don't overcrowd the broccoli; flat surfaces touching the hot pan mean better crispiness.

4. 4

   Arrange 4 salmon fillets on the open side of the sheet pan. Spoon and brush the remaining unreserved Bang Bang glaze generously over each fillet. In a small bowl, combine 0.33 cup panko breadcrumbs with 1 tbsp unsalted butter, then press the buttery panko mixture gently onto the top of each salmon fillet.

   4 min

   Tip: The panko creates a crispy crown that contrasts perfectly with the tender salmon.

5. 5

   Transfer the sheet pan to the oven and roast for 14-16 minutes, until the salmon is cooked through, the panko is golden brown, and the broccoli edges are lightly charred.

   15 min

   Tip: Salmon is done when it flakes easily with a fork near the center.

6. 6

   Drizzle the reserved Bang Bang sauce over the salmon and crispy broccoli. Sprinkle with 2 green onions and 1 tsp sesame seeds before serving.

   2 min

   Tip: Serve over microwave jasmine rice if you want a complete meal without extra pans!