Honey Soy Glazed Salmon (Printable)

Salmon fillets glazed with honey and soy, served alongside broccoli sautéed in sesame oil and seeds.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil

→ Honey Soy Glaze

04 - 3 tablespoons low sodium soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated

→ Sesame Broccoli

10 - 1 large head broccoli (about 14 oz), cut into florets
11 - 1 tablespoon sesame oil
12 - 1 tablespoon toasted sesame seeds
13 - Salt, to taste

→ Garnish

14 - 2 spring onions, sliced
15 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
03 - In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well blended.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon fillets skin-side down for 2 to 3 minutes until golden brown, then flip fillets over.
05 - Pour honey soy glaze over salmon fillets. Transfer skillet to the preheated oven and roast for 7 to 9 minutes until salmon flakes easily with a fork.
06 - While salmon cooks, bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes, then drain and rinse under cold water to halt cooking.
07 - Heat sesame oil in a large pan over medium heat. Add broccoli florets and sauté for 2 to 3 minutes. Sprinkle with toasted sesame seeds and season with salt to taste.
08 - Arrange glazed salmon fillets over sesame broccoli. Garnish with sliced spring onions and lime wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It actually tastes like you spent hours in the kitchen when you've really spent thirty minutes from start to finish.
  • The broccoli becomes crispy-edged and nutty, nothing like the mushy side vegetable it could have been.
  • That honey-soy glaze is the kind of thing you'll find yourself drizzling on other fish or even roasted tofu before long.
02 -
  • Don't crowd the salmon in the pan or it'll steam instead of sear—if your skillet isn't large enough for all four fillets to touch the hot surface, work in batches or use a bigger pan.
  • The glaze will burn if the heat's too high toward the end of cooking, so once it's on the salmon in the oven, you can actually step away and stop watching anxiously—that's the whole point.
03 -
  • Pat your salmon completely dry before searing—any moisture on the surface becomes steam, and steam is the enemy of a good crust.
  • If you're nervous about flipping the salmon, remember that skin-side down in a hot pan creates a protective barrier, so it won't stick to the pan no matter what you've heard.
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