Can I use a different fish instead of salmon?

Yes. A firm fish like cod, halibut, or steelhead trout should work, but adjust the roasting time based on thickness. The fish is done when it flakes easily and reaches a safe internal temperature.

Can I substitute another spice blend for The Spice House Shichimi Togarashi?

If needed, use another Japanese seven-spice style blend or a chili-sesame blend with citrus notes. The flavor will be close, though the exact balance of heat, sesame, and citrus may vary.

Do I need to line the sheet pan?

It is not required, but lining the pan with parchment or foil can make cleanup easier and help prevent sticking, especially with the sugar in the glaze.

How do I know when the salmon is done?

The salmon should flake easily with a fork and look opaque throughout. If you use a thermometer, aim for 145°F in the thickest part.

Can I make any part of this ahead of time?

Yes. You can whisk the sauce and prep the vegetables a few hours ahead. For best texture, roast the salmon and vegetables just before serving.

What should I serve with this dinner?

It works well on its own, or you can serve it with rice such as Coconut Yuzu Jasmine Rice, or with another simple side like roasted sweet potatoes or steamed rice.

Recipes

Seven Spice Salmon & Vegetable Sheet Pan Dinner

Name: Seven Spice Salmon & Vegetable Sheet Pan Dinner
Yield: 4 Servings
Ingredients: 1.5 pounds Fresh Salmon, skin removed and cut into 4-6 filets; 3 cups Broccoli Florets; 2 Large Carrots, peeled and sliced into 1/4-inch slices; 1/2 cup Low-sodium Soy Sauce; 1 Tbsp Rice Vinegar; 2 Tbsp Light Brown Sugar; The Spice House Shichimi Togarashi (2 tsp); 2 Garlic Cloves, minced; 2 Tbsp Chopped Cilantro

Shichimi Togarashi is commonly known as Japanese Seven Spice. Our blend features crushed chiles, toasted sesame seed, black sesame seed, orange peel, ginger, roasted nori, green Sichuan peppercorn This dish can be served as is, or can be paired with Coconut Yuzu Jasmine Rice or Sichuan Chile and Maple Roasted Sweet Potatoes.

Yield: 4 Servings

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Featured in this Recipe

Shichimi Togarashi

$12.49

Ingredients

1.5 pounds Fresh Salmon, skin removed and cut into 4-6 filets
3 cups Broccoli Florets
2 Large Carrots, peeled and sliced into 1/4-inch slices
1/2 cup Low-sodium Soy Sauce
1 Tbsp Rice Vinegar
2 Tbsp Light Brown Sugar
2 tsp Shichimi Togarashi
2 Garlic Cloves, minced
2 Tbsp Chopped Cilantro

Preparation Instructions:

1. Preheat oven to 400 degrees.

2. Place broccoli florets and sliced carrots on one end of a ½ sheet pan.

3. Place the salmon filets on the other half. Combine the low-sodium soy sauce, rice vinegar, brown sugar, Shichimi Togarashi, minced garlic, and chopped cilantro in a small bowl and combine with a whisk.

4. Drizzle half the mixture over the salmon filets and vegetables and combine with your hands.

5. Roast for 18 minutes, rotating the pan halfway through. Once out of the oven, drizzle with the remaining mixture and serve immediately.

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