Honey Soy Glazed Salmon

There's something about the smell of salmon hitting a hot pan that makes everything else fade away. My neighbor brought over a bottle of good sesame oil one evening, and I became obsessed with creating something that honored it properly. This honey soy glaze emerged from that same evening—a quick whisking together of pantry staples that somehow felt like discovering something I'd always known how to make. The broccoli became the perfect canvas, crisp and green and completely unpretentious alongside the silky fish. Thirty minutes later, dinner was done, and I understood why she'd brought that oil.

I made this for my sister during a chaotic weeknight when she was between apartments and staying with us. She'd been stressed all day, and I wanted to make something that felt intentional without keeping her waiting. When we sat down and she tasted it, she got quiet for a moment—not in a bad way, just the kind of quiet that means food landed exactly right. She asked for the recipe before dessert arrived, which I took as the highest compliment.

Ingredients

• Salmon fillets (about 150 g each): Skin-on keeps things moist and gives you a textural contrast, but skinless works just fine if that's what you prefer or what your fishmonger has looking fresh that day.
• Soy sauce (low sodium recommended): Regular soy sauce will make the glaze saltier than intended, so genuinely spend the extra thirty seconds finding the low-sodium version.
• Honey: Use whatever honey you have—the floral notes don't matter as much as the sweetness balancing the salt.
• Rice vinegar: This is the secret that keeps the glaze from becoming cloying; it adds brightness without overpowering anything.
• Sesame oil: The toasted kind makes all the difference, and it's worth buying a good bottle because you'll use it constantly once you taste what it does.
• Fresh ginger and garlic: Minced finely so they distribute evenly through the glaze instead of creating surprise bites.
• Broccoli florets: Cut them roughly the same size so everything cooks at the same pace—I learned this the hard way with unevenly sized batches.
• Toasted sesame seeds: The toasting matters; raw ones taste flat and a bit dusty by comparison.
• Spring onions and lime wedges: Optional but they add a final brightness that makes the whole plate sing.

Instructions

Get your oven ready and prep your salmon:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper if you're going that route. Pat your salmon fillets completely dry with paper towels—this step sounds small but it's the difference between skin that crisps and skin that steams. Season generously with salt and pepper on both sides and let them sit for a moment while you do the next step.

Whisk your glaze:

In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until everything comes together into something that looks glossy and smells immediately promising. Taste it straight from the spoon if you want to know what's coming.

Sear the salmon:

Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. When it's hot, place salmon skin-side down (if using skin-on) and let it sit undisturbed for 2–3 minutes until the skin turns golden and crispy. Flip each fillet gently and immediately pour the glaze over them.

Roast until done:

Transfer the skillet to the oven or move the fillets to your prepared baking sheet and brush with the remaining glaze. Roast for 7–9 minutes until the salmon flakes easily with a fork but still has that slight translucence in the very center. You want it just barely cooked through, not dry.

Cook the broccoli while salmon finishes:

Bring a pot of salted water to a boil and blanch broccoli florets for exactly 2 minutes—set a timer because one extra minute changes everything. Drain immediately and rinse under cold water to stop the cooking completely.

Toast the broccoli in sesame oil:

Heat sesame oil in a large pan over medium heat and add your drained broccoli. Sauté for 2–3 minutes, tossing occasionally, until the florets are heated through and the edges start to char slightly. Sprinkle generously with toasted sesame seeds and season with salt.

Plate and serve:

Divide sesame broccoli among plates and top with a glazed salmon fillet. Scatter sliced spring onions over everything and serve with lime wedges if you're using them.

Save

This dish became my default when I needed to cook something that felt special but wouldn't keep me in the kitchen all evening. There's a freedom in that—knowing you can make something restaurant-quality in the time it takes to pour a drink and catch up with someone you care about.

Why Sesame Oil Changes Everything

I spent years thinking sesame oil was just another pantry ingredient until I learned to taste the difference between toasted and regular versions. One afternoon, I used both in back-to-back batches to compare, and the toasted one won so decisively that I started hoarding it. Now I drizzle it on everything from roasted vegetables to scrambled eggs, but with broccoli it feels particularly at home. The nutty warmth complements salmon's richness in a way that regular olive oil simply can't, and it's one of those small discoveries that sticks with you in a kitchen.

Variations That Actually Work

This recipe is flexible enough to adapt to whatever you have or whatever you're craving on a given night. I've made it with broccolini instead of broccoli, and it takes the same amount of time but feels somehow more elegant. Green beans work beautifully too, and they cook even faster if you slice them on the bias. The glaze itself stays constant because it's that perfect balance of sweet and salty that works regardless of what's underneath it.

Making It Your Own

Once you've made this a couple of times, you'll start seeing it as a template rather than a strict recipe. Some nights I add a pinch of red pepper flakes to the glaze because I'm craving heat, and other times I squeeze lime juice directly into the pan at the end. The beauty of something this straightforward is that small changes feel natural instead of risky.

• A splash of fresh lime juice stirred into the glaze at the very end adds brightness that keeps everything from feeling too rich.
• Swap in ginger-infused sesame oil if your store carries it, and you'll barely need to adjust the fresh ginger amount.
• Toast your sesame seeds yourself if you have them raw—five minutes in a dry pan and your broccoli will taste noticeably different.

Save

This meal lives in that sweet spot where it feels like you've done something kind for yourself without actually working very hard. Every time I make it, I'm grateful for the evening that started with a bottle of sesame oil and turned into something I keep coming back to.

Recipe Q&A

→ How do I prevent the salmon from sticking to the pan?

Ensure the pan is well-heated and lightly coated with olive oil before adding the salmon. Pat the fillets dry to reduce moisture, aiding a clean sear.

→ Can I use other vegetables instead of broccoli?

Yes, alternatives like broccolini or green beans work well when tossed with sesame oil and seeds for similar flavor and texture.

→ What is the best way to make the honey soy glaze?

Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Use fresh ingredients for best taste.

→ Is it necessary to blanch the broccoli before sautéing?

Blanching softens the broccoli slightly and preserves its vibrant color, ensuring a tender-crisp texture after sautéing.

→ How can I add a spicy kick to this dish?

Add a pinch of red pepper flakes to the glaze or sprinkle over the finished dish to introduce mild heat without overpowering the other flavors.