Honey Soy Glazed Salmon (Print Version)

Salmon glazed with honey-soy, served alongside tender broccoli tossed in sesame oil and seeds.

# What You Need:

→ Salmon

01 - 4 salmon fillets (approximately 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 (approximately 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 freshly ground black pepper.
03 - In a small mixing 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. Place salmon fillets skin-side down and sear for 2 to 3 minutes until golden brown. Carefully flip fillets.
05 - Pour honey soy glaze over the salmon. Transfer the 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. Drain and immediately rinse under cold water to halt 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 glazed salmon fillets over sesame broccoli. Garnish with sliced spring onions and lime wedges if desired.

# Expert Advice:

01 -
  • The glaze caramelizes beautifully and actually tastes like it took hours, not minutes.
  • Broccoli stays crisp-tender instead of mushy, which honestly changed how I cook vegetables forever.
  • It feels fancy enough for guests but honestly simple enough that you won't stress while cooking.
02 -
  • Wet salmon will never sear properly, so spend the thirty seconds really drying those fillets—it's the single most important step for crispy skin.
  • Rice vinegar genuinely changes how this tastes; without it the glaze becomes too heavy and cloying, so don't skip it thinking you're simplifying.
03 -
  • Cold salmon won't cook evenly, so take fillets out of the fridge about fifteen minutes before cooking and your timing will feel less stressful.
  • The glaze will continue to caramelize slightly as your salmon rests after roasting, so don't panic if it looks thin when you first pour it—it thickens beautifully.
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