Honey Soy Glazed Salmon (Print Version)

Salmon glazed with honey and soy, served alongside sesame-seasoned broccoli for a vibrant, tasty dish.

# 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 (about 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 and season both sides evenly 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 fully 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. Flip fillets carefully.
05 - Pour honey soy glaze over salmon fillets. Transfer skillet to the 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 rinse under cold water to stop cooking.
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 - Transfer glazed salmon to serving plates and arrange sesame broccoli alongside. Garnish with sliced spring onions and lime wedges.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together in under 30 minutes, making it perfect for those nights when you want to impress without stress.
  • The glaze is pure magic, balancing sweetness and saltiness in a way that makes you want to scrape every last drop from the plate.
  • It's naturally dairy-free and works for pescatarian diets, so you can serve it without worrying about dietary restrictions.
02 -
  • Drying the salmon before searing is non-negotiable—moisture is the enemy of a crispy exterior, so take the extra 30 seconds to pat it down.
  • Don't skip the blanching step for broccoli—it stops the cooking and ensures those florets stay bright and tender rather than turning dull and mushy in the pan.
03 -
  • Make the glaze up to 2 hours ahead—it actually tastes better as the flavors meld, and you can store it in the fridge until you're ready to cook.
  • If you don't have an oven-safe skillet, don't panic—searing in any skillet and transferring to a baking sheet works just as well and is honestly less fussy.
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