Ginger Glazed Salmon with Asparagus and Brussels Sprouts

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Ginger Glazed Salmon with Asparagus and Brussels Sprouts is a healthy and super tasty fish dinner! A slightly sweet, but spicy and incredibly flavorful ginger glaze makes this salmon recipe irresistible. Plus, it’s easy to prepare and it comes together in 30 minutes!

Looking for more oven baked salmon recipes with asparagus? Try this oven baked salmon with garlic lemon butter sauce or this baked sockeye salmon!

Ginger glazed salmon topped with chopped scallions.


Easy Oven Baked Ginger Salmon

Create a sensational dinner in just 30 minutes with this sweet, spicy, and ginger-glazed salmon served with asparagus and brussels sprouts! Who doesn’t love a dinner that comes together in just one sheet pan? No need to dirty extra dishes making a side dish, either. Sounds like a win!

The flaky salmon and tender veggies are all packed together into the pan, and then covered with a ginger glaze made with garlic, chili sauce, and more. It takes just 20 minutes to prep everything for the oven, and then all you have to do is wait for it to be done!

So, as far as fish dinners go, this one is bound to become a family favorite. It’s flavorful, simply made, easy to clean up, and it’s good for you, too!

Why You’ll Love This Ginger Salmon Recipe

Ginger glazed salmon is the best! Here’s why it’s constantly in my meal plan:

  • Flaky and tender. This salmon comes out perfectly flaky and fork-tender every time I make it.
  • Super flavorful. The ginger glaze is made with sweet chili sauce, sugary agave nectar, warm freshly grated ginger, and more. Each bite of this fish is packed with bold sweet and spicy flavor!
  • Healthy. According to research, omega-3 fatty acids are essential to a healthy heart. Since our bodies cannot produce them on their own, salmon is one of our best natural sources for omega-3s. Eating two servings of salmon a week may decrease triglycerides, lower blood pressure, reduce blood clotting, and decrease risk of heart failure. ALL of that is thanks to salmon’s powerful DHA and EPA omega-3 fatty acids.
  • A meal for any occasion. This ginger glazed salmon is perfect for a quick weeknight dinner, but also great as an elegant entree for company.
Salmon fillet surrounded with brussels sprouts.

What You’ll Need

Let’s talk ginger salmon ingredients! If you’re looking for precise quantities, check out the recipe card below.

For the Salmon and Veggies

  • Salmon – I like to use a salmon fillet with skin for this recipe. Remember to rinse and pat it dry with paper towels before starting.
  • Seasoning – Just a simple combination of salt and freshly ground pepper is perfect when seasoning the fish because you’ll add the glaze later.
  • Vegetables – Asparagus and brussels sprouts are my go-to vegetables for this meal, but you can switch it up if you like!

For the Ginger Glaze

  • Ginger – I prefer to use freshly grated ginger for bolder flavor, but dried ginger can be substituted.
  • Garlic – Again, freshly minced garlic provides the best flavor.
  • Scallions – You’ll only need the white part for the glaze, but keep the greens for garnish.
  • Sweet chili sauce – Sriracha will also work here.
  • Agave nectar – Honey or maple syrup can be substituted if you don’t have agave nectar.
  • Rice vinegar – If you only see rice wine vinegar at the store don’t worry, they are the same thing.
  • Worcestershire sauce – To add a little umami flavor.
  • Water – To thin out the glaze so that it isn’t too thick to apply to the fish and veggies.
  • Sesame seed oil – You can also use toasted sesame oil, which has a deeper nutty flavor.
  • Canola oil – Olive oil is also fine if you prefer it to canola oil.
  • Salt – To taste. Feel free to leave this out if you think the glaze is good without it.
Seasoned salmon fillet surrounded by brussels sprouts and asparagus.

How to Make This Oven Baked Ginger Salmon

My favorite method for preparing salmon is in the oven with veggies all around it, bathed in fantastic saucy flavors. So, let’s get right into how this oven baked ginger salmon recipe comes together (see the recipe card for the full set of directions):

  • Preheat the oven to 400F. Then, grease a sheet pan with cooking spray and place the salmon in the center of the sheet pan.
  • Add the veggies. Arrange the prepared asparagus and brussels sprouts around the salmon and season everything with salt and pepper.
  • Make the glaze. In a small sauce pan, combine the prepared ginger, garlic, scallions, chili sauce, agave nectar, rice vinegar, Worcestershire sauce, water, sesame seed oil, canola oil, and salt. Set the saucepan over medium-high heat and bring it to a boil. Continue to cook for 2 more minutes. Then, remove the pan from the heat and brush the salmon and vegetables with the prepared sauce.
  • Bake the salmon. Bake your fish for 20-22 minutes, stirring the vegetables halfway through cooking. Finally, remove everything from the oven and garnish your meal with the sliced greens from the scallions.
Baked ginger glazed salmon with brussels sprouts and asparagus.

Tips for Success

That’s almost all there is to it! I just have a few more tips and tricks on ginger glazed salmon to share with you:

  • How to know when the salmon is done. You’ll know the salmon is done when it is pink, flaky (the meat should flake right off when you stick a fork in it), and moist. If you’re using a meat thermometer, 145F is well-done for salmon whereas 125F is around medium-rare. The veggies should also be nice and tender.
  • Leave the skin on while the salmon bakes. Cooking the salmon with the skin on helps it stay moist. You can bake it without skin too, but it will be more likely to dry out.
  • This recipe can also be made with frozen salmon fillets. Just make sure that you fully thaw them before you start cooking.

What Goes With Ginger Glazed Salmon?

This ginger salmon already comes with veggies, but you can serve other sides with it if you want! Here are a few ideas:

  • Rice. Serving your flaky salmon over a bed of white or brown rice is a great idea.
  • Pasta. Butter pasta in particular goes really well with salmon. You can even leave the asparagus off of the sheet pan and make it in this garlic butter asparagus pasta recipe instead!
  • Salad. Want to squeeze a few more veggies into this meal? Make yourself a healthy, refreshing salad! I recommend trying this sesame cucumber salad.
Ginger glazed salmon on a plate with brussels sprouts and asparagus.

How to Store & Reheat Leftovers

If you have leftover salmon, save it for another time! Here’s the best way to do that:

  • To store. Keep leftover salmon (and veggies) in an airtight container in the fridge for 2-3 days.
  • To reheat. Reheat the salmon and veggies in the oven (at 300-350F) until they are warmed through. Make sure to cover them with aluminum foil for the best results. You can also simply use the microwave.

More Salmon Recipes

Ready to try some more easy baked salmon recipes? These are some of my favorites!


Thank you to The National Fisheries Institute Salmon Council – Hooked On Salmon – for sponsoring this post! All opinions and text are 100% my own.

For more information, please follow Hooked On Salmon on Facebook and on Pinterest.

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4.72 from 7 votes

Ginger Glazed Salmon with Asparagus and Brussels Sprouts

A slightly sweet, but spicy and incredibly flavorful ginger glaze creates this irresistible salmon dish that is simple to prepare and comes together in around 30 minutes!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 2 pound salmon fillet with skin,, rinsed and pat dried with paper towels
  • salt and fresh ground pepper, , to taste


  • 1 pound asparagus, ends trimmed
  • 1 pound brussels sprouts, trimmed and cut in half


  • 1 tablespoon fresh grated ginger
  • 4 cloves garlic,, minced
  • 2 scallions, minced, white part only, (keep the greens for garnish)
  • 1/2 to 1 tablespoon sweet chili sauce or Sriracha, (or to taste)
  • 1 tablespoon agave nectar
  • 3 tablespoons rice vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • 2 teaspoons sesame seed oil
  • 1 tablespoon canola oil
  • salt, to taste
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  • Preheat oven to 400F.
  • Grease a sheet pan with cooking spray and place salmon in the center of the sheet pan.
  • Arrange prepared asparagus and brussels sprouts around salmon; season everything with salt and pepper and set aside.
  • In a small sauce pan combine prepared ginger, garlic, scallions, chili sauce, agave nectar, rice vinegar, Worcestershire sauce, water, sesame seed oil, canola oil and salt. 
  • Set saucepan over medium-high heat and bring to a boil; continue to cook for 2 more minutes.
  • Remove from heat and brush salmon and vegetables with prepared sauce.
  • Bake for 20 to 22 minutes, stirring vegetables half way through cooking; salmon is done when pink and flaky and veggies are tender.
  • Remove from oven and garnish with the sliced greens from the scallions.
  • Serve.


  • To store. Keep leftover salmon (and veggies) in an airtight container in the fridge for 2-3 days.
  • To reheat. Reheat the salmon and veggies in the oven (at 300-350F) until they are warmed through. Make sure to cover them with aluminum foil for the best results. You can also simply use the microwave.


Calories: 314kcal | Carbohydrates: 14g | Protein: 34g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 116mg | Potassium: 1229mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1240IU | Vitamin C: 70.2mg | Calcium: 78mg | Iron: 4.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Michelle Finch says:

    I made this last night and it was amazing. Based on the previous comments I decided to make extra sauce and cook the vegetables and salmon in separate pans. I put the veggies in for 30 minutes and the salmon for the suggested 22 minutes. The veggies were perfect but the salmon needed about 4 more minutes.

  2. Mark Orpen says:

    Here’s a response from someone who made the dish.

    My wife and I loved the dish and will make it again. My only complaint is that the veggies were undercooked. I used a convection oven. When I set the oven for 400 it automatically reset it to 375. I need to come up with a way to cook the veggies more before adding to the salmon.
    Next time, I will make more glaze. I brushed the glaze on the asparagus and brussels sprouts. This was a plus for the dish.

    1. Heather says:

      The sauce has a very nice flavour but I agree with other comments that I would make more sauce the next time, and I had to take the salmon out of the oven to let the vegetables cook longer…next time I will start with the vegetables and add the salmon after about 15 minutes or so. Thanks for the great idea…such a lovely summer dish!!

  3. Tricia @ Saving Room for Dessert says:

    This is one gorgeous piece of salmon! I can honestly say this is going on my dinner table asap. We adore asparagus too – this is a great combination and a beautiful recipe.

  4. Jenny | Honey and Birch says:

    I’m a huge fan of salmon – love the ginger glaze!

  5. Krista says:

    I am pretty sure you have made the best salmon!

  6. Robert Marullo says:

    After having read all the replies, it is note worthy that all of them claim that the recipe sounds delicious and the veggies, blah, blah, blah. Not one of them said they actually made this recipe and it was outstanding. Those are the
    kind of replies that prompt me to cook something on the internet. Far too many times, I purchased cook books with all the wonderful pictures, and after having made the wonderful and colorful printed recipes, I was completely disappointed and sent the cook book back.
    Not saying this Salmon recipe is bad, only that all the people who reply to the printed recipe, should actually make it first, and then give it a wonderful and honest critique. I will make this recipe as I am a salmon lover, and the
    veggies sound wonderful too. Then I will rate it after the fact. Thank you for the recipe.

    1. Rita Barsoumian Economides says:

      You are absolutely right.. try the recipe and then you can comment

  7. Dorothy at Shockingly Delicious says:

    Two of my favorite things in one dish! Can’t wait to try the ginger glaze, and Brussels sprouts are always a good idea!