Honey Soy Glazed Salmon (Printer-friendly)

Tender salmon glazed with honey and soy paired with crisp sesame broccoli for a savory meal.

# 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, cut into florets (approximately 14 oz)
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. Season both sides generously with salt and freshly ground black 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. Carefully flip fillets.
05 - Pour honey soy glaze over salmon fillets. Transfer skillet to preheated oven and roast for 7 to 9 minutes until salmon flakes easily with a fork.
06 - While salmon roasts, bring a large pot of salted water to a rolling boil. Blanch broccoli florets for 2 minutes. Drain and immediately rinse under cold water to stop the cooking process.
07 - Heat sesame oil in a large pan over medium heat. Add blanched broccoli and sauté for 2 to 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. Serve immediately.

# Expert Advice:

01 -
  • The glaze is ridiculously forgiving and comes together while you're prepping the salmon, so there's zero juggling involved.
  • Somehow manages to feel fancy enough for guests but simple enough that weeknight cooking doesn't feel like a chore.
02 -
  • Don't skip patting the salmon dry—I learned this the hard way when my first attempt steamed instead of seared, and the difference between a golden crust and a pale fillet is entirely about moisture.
  • The glaze will thicken as it cools, so if you're making it ahead, whisk in a splash of water right before cooking to loosen it back up.
03 -
  • If your skillet isn't oven-safe, sear the salmon in the skillet then transfer the fillets to your prepared baking sheet, brush with glaze, and roast the same way—no special equipment required.
  • Room temperature ingredients cook more evenly, so pull your salmon out of the fridge about ten minutes before you plan to cook and your glaze will emulsify better than if everything is ice cold.
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