Honey Soy Glazed Salmon (Printable)

Tender salmon with honey-soy glaze served alongside sesame-infused broccoli for a flavorful 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 (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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and season both sides generously with salt and 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. Flip fillets carefully.
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 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 - Arrange sesame broccoli on serving plates and top with glazed salmon. Garnish with sliced spring onions and lime wedges if desired.

# Expert Tips:

01 -
  • The glaze strikes that perfect sweet-savory note that makes you want to scrape every last bit from the pan.
  • Crispy salmon skin and tender broccoli come together in just 30 minutes, leaving you time to breathe before dinner.
  • It tastes restaurant-quality but won't intimidate you—even if you've never cooked fish before.
02 -
  • Pat your salmon dry before seasoning—moisture is the enemy of a good crust, and a dry surface lets the glaze actually stick rather than slide off.
  • Don't skip the blanching step for broccoli; it removes that raw edge and lets the sesame oil flavor actually shine instead of fighting against vegetable bitterness.
  • The glaze will thicken slightly as it cools, so if you like it saucier, make a bit extra and serve it on the side.
03 -
  • Use a fish spatula for flipping salmon—the thin, angled edge slides under delicate fillets without breaking them.
  • If your skillet isn't oven-safe, sear the salmon in the skillet, then transfer fillets to the prepared baking sheet, brush with glaze, and finish in the oven—same result, zero stress.
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