Honey Soy Glazed Salmon (Printable Version)

Salmon glazed in honey-soy sauce served with sesame-infused tender broccoli.

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

→ Garnish

14 - 2 spring onions, sliced
15 - Lime wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and season both sides evenly 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 combined.
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.
05 - Pour honey soy glaze over salmon and transfer skillet to oven. Roast for 7 to 9 minutes until salmon flakes easily with a fork.
06 - Bring a pot of salted water to boil. Blanch broccoli florets 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 and sauté for 2 to 3 minutes. Sprinkle with sesame seeds and season with salt to taste.
08 - Arrange glazed salmon over sesame broccoli. Garnish with sliced spring onions and lime wedges.

# Additional Tips::

01 -
  • The glaze caramelizes just enough to feel fancy but tastes immediately familiar and craveable.
  • Everything finishes in 30 minutes, which means you can actually cook this on a Tuesday night without guilt.
  • Sesame broccoli stops being a side dish and becomes something you find yourself eating straight from the pan.
02 -
  • If your glaze breaks or separates before cooking, it's fine—whisk it again and it will come back together, just like most things in life.
  • Don't walk away from the oven while salmon cooks; it goes from perfect to dry shockingly fast, and the difference is maybe 90 seconds of attention.
  • Blanching the broccoli first is the move that changed everything for me—it guarantees color, texture, and a dish that doesn't taste overcooked.
03 -
  • If you're cooking for people who love heat, stir a pinch of red pepper flakes into the glaze—it adds complexity without overwhelming the delicate salmon.
  • Broccolini, green beans, or even bok choy work beautifully if you swap the broccoli, but cook times stay roughly the same.
Return