Sweet-savory honey and soy form a glossy glaze that caramelizes on the salmon.
The fillets remain flaky and tender inside with slightly crisp, caramelized edges.
Charred broccoli adds a smoky crunch and bright contrast to the rich fish.
Steamed rice soaks up the extra glaze for a comforting, balanced bite.
Serve hot for weeknight dinners or a relaxed dinner party with simple sides.
Ingredients
- Salmon fillets (4 x 6 oz), skin on
- Salt (1 tsp) and black pepper (1/2 tsp)
- Soy sauce, low-sodium (1/4 cup)
- Honey (3 tbsp)
- Rice vinegar (1 tbsp)
- Fresh ginger, grated (1 tsp)
- Garlic, minced (2 cloves)
- Sesame oil (1 tsp)
- Cornstarch (1 tsp) mixed with 1 tbsp cold water
- Broccoli florets (1 lb / about 4 cups)
- Olive oil (2 tbsp)
- Cooked jasmine or short-grain rice (3 cups)
- Toasted sesame seeds (1 tsp)
- Scallions, thinly sliced (2)
Instructions
- Bring rice to a gentle steam according to package directions so it’s ready when the salmon is done. Keep warm.
- Whisk soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl. Stir in the cornstarch slurry and set aside.
- Pat the salmon dry and season both sides lightly with salt and pepper. If time allows, let rest 10 minutes at room temperature to take off chill.
- Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add salmon skin-side down and press gently for 10 seconds to prevent curling.
- Cook skin-side down 4–5 minutes without moving until the skin is crisp and the fish is mostly cooked through along the sides.
- While the salmon cooks, heat the remaining 1 tablespoon olive oil in a second skillet over medium-high. Add broccoli florets in a single layer and cook 6–8 minutes, turning occasionally, until bright green with charred spots; season with a pinch of salt and pepper.
- Flip the salmon and pour the prepared glaze over the fillets. Reduce heat to medium and spoon the glaze over the tops as it thickens, cooking 1–2 more minutes until the glaze is glossy and the fish reaches desired doneness (internal about 125ºF for medium).
- Remove salmon to a plate and let rest 2 minutes. If the glaze reduced too much, add a splash of water and warm to loosen before serving.
- Divide rice among plates, top with a salmon fillet, and arrange charred broccoli alongside. Spoon any reserved glaze from the pan over the salmon and rice, then garnish with sliced scallions and toasted sesame seeds.
- Serve immediately while everything is hot and the glaze is glossy.
Tips or Variations
- For a faster method, broil the glazed salmon 1-2 minutes after searing to deepen caramelization—watch closely to avoid burning.
- Swap salmon for firm tofu or chicken thighs and adjust cooking time accordingly for a different protein.