Honey Soy Glazed Salmon (Printer-friendly)

Salmon with honey-soy glaze and sesame broccoli for a flavorful and easy Asian-inspired 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 - 14 oz broccoli florets (about 1 large head)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon toasted sesame seeds
13 - Salt, to taste

→ Garnish

14 - 2 spring onions, sliced
15 - Lime wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and season both sides with salt and pepper.
03 - In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and 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.
05 - Pour honey soy glaze over salmon. Transfer skillet to oven and roast for 7-9 minutes until salmon flakes easily with a fork.
06 - Bring a pot of salted water to a boil. Blanch broccoli florets for 2 minutes, then drain and rinse under cold water.
07 - Heat sesame oil in a large pan over medium heat. Add broccoli and sauté for 2-3 minutes. Sprinkle with sesame seeds and season with salt.
08 - Serve glazed salmon over sesame broccoli. Garnish with sliced spring onions and lime wedges.

# Expert Advice:

01 -
  • The glaze caramelizes just enough to create a glossy, flavor-packed crust while the salmon stays buttery inside.
  • Everything finishes in thirty minutes, which means you can actually enjoy your evening instead of being trapped in the kitchen.
  • Sesame broccoli transforms a humble vegetable into something you'll catch yourself sneaking extra bites of.
02 -
  • Don't crowd the pan when searing salmon or you'll steam it instead of creating that golden crust that makes people take a second bite before they've even finished chewing the first.
  • The difference between undercooked and perfectly cooked salmon is about ninety seconds, so set a timer and check that it flakes at the thickest point rather than eyeballing it and hoping for the best.
03 -
  • Bring your salmon to room temperature for ten minutes before cooking so it cooks evenly throughout instead of having a cold center and overdone edges.
  • Keep a spray bottle of water near your stove because if the glaze starts to burn at the pan edges you can give it a quick spritz to cool things down without compromising the sear.
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