This one came together on a Tuesday when I had two salmon fillets, some broccoli that was not going to survive another day, and zero interest in doing dishes. Twenty-five minutes later, dinner was done and the pan basically wiped clean. That’s really the whole pitch.
The honey garlic glaze is what makes it. It caramelizes around the edges of the salmon and gets into the broccoli florets in a way that makes them genuinely hard to stop eating. A little soy sauce keeps it savory, the rice vinegar cuts the sweetness just enough. It’s not a complicated glaze — four ingredients, one bowl — but it does a lot of work.
You do need a toaster oven baking sheet that fits your machine. Most toaster ovens come with a pan, but if yours warped or you lost it somewhere (happens), a quarter-sheet pan usually fits perfectly. And if you don’t already have a reliable toaster oven with a real broil or bake setting, this recipe is a good reason to upgrade — the high heat is what gets you that slightly sticky, lightly charred finish on the fish.
Skin-on salmon fillets work best here. The skin protects the bottom of the fish from overcooking while the top gets the glaze. You can eat the skin or not — no judgment either way. I usually eat it when it comes out crispy, which it will if you remembered to pat the fillets dry before adding oil.
Toaster Oven Crispy Honey Garlic Roasted Salmon and Broccoli Sheet Pan
Flaky salmon fillets and tender-crisp broccoli roast together on one pan with a sticky honey garlic glaze — done in about 25 minutes and barely any cleanup.
Ingredients
Salmon and Broccoli
Honey Garlic Glaze
To Finish
Instructions
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Preheat your toaster oven to 400°F. Line the toaster oven baking pan with foil — seriously, don't skip this, the glaze gets sticky.
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Mix the honey, minced garlic, soy sauce, rice vinegar, and sesame oil together in a small bowl. Set it aside.
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Toss the broccoli florets with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes if using. Spread them out on one side of the prepared pan, leaving room for the salmon.
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Pat the salmon fillets dry with a paper towel — this is what gets you a nice edge instead of steamed fish. Rub both fillets with the remaining tablespoon of olive oil and a pinch of salt, then place them skin-side down on the other side of the pan.
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Spoon about half the glaze over the salmon fillets. Don't pour it on the broccoli yet.
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Roast for 10 minutes. Pull the pan out and spoon the remaining glaze over the salmon. Give the broccoli a quick toss with a fork while you're at it.
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Return to the oven and roast another 6 to 8 minutes, until the salmon flakes easily with a fork and the broccoli edges are starting to brown and crisp. My toaster oven runs hot so I check at 6 minutes.
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Scatter sesame seeds and sliced scallions over everything. Serve with lemon wedges on the side.
Notes
Salmon thickness matters. If your fillets are thicker than an inch, add 2-3 minutes. If they're thin and skinny, check early. The glaze is also great on chicken thighs if you want to swap — just cook longer, to 165°F internal. Leftovers keep in the fridge for a day, maybe two, and honestly cold leftover salmon on rice with a little sriracha is a great lunch. Don't try to reheat the salmon in the toaster oven — it'll dry out. Just eat it cold or let it come to room temp.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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