Honey Soy Glazed Salmon (Print Version)

Tender salmon glazed with honey-soy, served alongside sesame-scented broccoli florets.

# 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 combined.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon fillets skin-side down for 2-3 minutes until golden brown. Flip fillets carefully.
05 - Pour honey soy glaze over salmon fillets. Transfer skillet to preheated oven and roast for 7-9 minutes until salmon flakes easily with a fork.
06 - While salmon cooks, bring a pot of salted water to a rolling boil. Blanch broccoli florets for 2 minutes, then drain and rinse under cold water to stop cooking process.
07 - Heat sesame oil in a large pan over medium heat. Add blanched broccoli and sauté for 2-3 minutes. Sprinkle with toasted sesame seeds and season with salt to taste.
08 - Arrange sesame broccoli on serving plates. Top with glazed salmon fillet. Garnish with sliced spring onions and lime wedges.

# Additional Tips::

01 -
  • The glaze creates this addictive sweet-salty coating that makes even salmon skeptics ask for seconds.
  • Everything happens in one skillet then the oven, so you're not juggling multiple pans like a circus performer.
02 -
  • Don't skip patting the salmon dry—wet fish will steam rather than sear, and you'll lose that crispy skin that makes this dish sing.
  • The glaze will thicken slightly as it cools, so don't panic if it looks a bit loose when it first hits the hot salmon.
03 -
  • An oven-safe skillet means you can go straight from stovetop to oven without transferring, which saves you a dish and keeps the heat consistent around the salmon.
  • Buy salmon from a fishmonger if you can—they'll tell you if it's fresh, suggest what cut to buy, and sometimes even trim it for you if you ask nicely.
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