Sticky Glazed Salmon with Cheesy Asparagus & Roasted Baby Potatoes

How to make Sticky Glazed Salmon with Cheesy Asparagus & Roasted Baby Potatoes

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

Step 2: In a bowl, mix soy sauce, honey, vinegar, sriracha (if using), garlic, and ginger. Place salmon fillets on a lined tray and brush generously with the glaze. Set aside to marinate briefly.

Step 3: Toss baby potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread on the baking tray and roast for 25–30 minutes or until golden and tender.

Step 4: On another tray, place asparagus in a single layer, drizzle with olive oil, season with salt and pepper. Roast for 10–12 minutes, then remove, sprinkle with cheese, and return to oven for 5 more minutes until cheese is melted and bubbly.

Step 5: Bake the glazed salmon for 12–15 minutes, or until cooked through and sticky. Broil for 1–2 minutes at the end for caramelization if desired.

Step 6: Plate the salmon fillets alongside cheesy asparagus and roasted baby potatoes. Garnish with chopped parsley or green onions and serve hot.

Recipe Variations and Possible Substitutions

• Use maple syrup or brown sugar instead of honey for the glaze.
• Swap mozzarella with cheddar or provolone for a cheesier asparagus.
• Add lemon zest or juice over the finished salmon for brightness.
• Substitute salmon with trout or cod for variety.

Storage and Reheating Tips

Store leftovers in airtight containers for up to 3 days. Reheat salmon and potatoes in a 350°F oven until warmed through. Reheat cheesy asparagus briefly under the broiler or in a skillet. Avoid microwaving cheese-covered vegetables to maintain texture.