Chinese Glazed Salmon and Broccoli Sheet Pan Dinner

Katie Chin is the daughter of the legendary LeeAnn Chin so she knows a thing or two about cooking.  Katie and her 11 year old daughter, Becca Jonas, join us to create a sheet pan dinner of glazed salmon and broccoli.

Click here to watch Cooked Up with Katie and Becca.

Katie has two cookbooks that you can get for 40% off through July 31, 2020 when you use the promo code: TWINCITIESClick here for Everyday Thai Cooking and click here for Everyday Chinese Cookbook.

Chinese Glazed Salmon and Broccoli Sheet Pan Dinner

½ cup brown sugar
½ cup light soy sauce
2 tablespoons hoisin sauce
2 tablespoons peeled and minced fresh ginger
⅛ teaspoon crushed red pepper flakes
1 garlic clove, minced
1 tablespoon freshly squeezed lime juice
1 teaspoon dark sesame oil plus more for drizzling
1½ pounds salmon fillet
1 pound broccoli florets

Preheat oven to 400 degrees F.  Line a baking sheet with foil.

In a large bowl, whisk together the brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic, lime juice and sesame oil.

Place salmon onto the baking sheet and pour half of the mixture over the salmon.  Add the broccoli florets to the bowl and toss with remaining sauce.  Place the broccoli on either side of the salmon.  Drizzle broccoli with more sesame oil.

Place into oven and cook until the fish flakes easily with a fork, about 15-18 minutes.

Remove baking sheet.  Turn oven to broil.  Place salmon back into oven and broil for 3-4 minutes until top is browned.

Serve immediately with Coconut Lime Rice.


Coconut Lime Rice


1 ¼ cups raw white jasmine rice
One 13.5 ounce can coconut milk
½ teaspoon salt
1 tablespoon freshly squeezed lime juice


Make the rice:  Rinse the rice in a large bowl with cool water until water runs clear. Drain rice.  Combine rice, coconut milk, 3/4 cup water and salt in a medium saucepan. Cover and bring to a boil.  Reduce to a simmer and cook until rice is tender and the liquid has been absorbed, about 25 minutes. Stir in the lime juice and fluff with a fork.  Cover and keep warm.  Garnish with chopped cilantro if desired.


Raspberry Nutella Wontons

¾ cup raspberries, halved
3/4 cup Nutella
8 round dumpling wrappers
Oil for frying
Powdered sugar for garnish
Mint leaves for garnish
Store-bought raspberry dessert sauce or chocolate sauce


Lay out wonton wrappers, and brush outer edges with egg wash. Spoon approximately 1 tsp. of Nutella mixture into the center of each wrapper and top with half of a raspberry.   Fold in half and seal firmly.

Heat oil in a deep skillet or wok to 350 degrees.  Deep fry wontons in vegetable oil, 1 to 2 minutes per side until golden brown allow to drain on a baking sheet lined with paper towels.

Drizzle with sauce and garnish with powdered sugar and mint.  Serve immediately.

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