Honey-Garlic Glazed Salmon with Roasted Broccoli & Rice

Honey and garlic have long teamed up in East Asian–inspired glazes, lending sticky-sweet depth to simple weeknight fish. Here salmon and broccoli share a hot sheet pan while a quick honey-garlic soy glaze caramelizes on top, served over rice.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 560 cal
• 42g protein
• 48g carbs
• 22g fat
• 6g fiber

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Ingredients

• 4 (6 oz each) salmon fillets, skin-on or skinless
• 1.25 lb broccoli florets
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup soy sauce or tamari
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 3 cups cooked jasmine rice
• for garnish sesame seeds and sliced green onions
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F. Line a large sheet pan with foil and lightly oil it.
2. 2Toss the broccoli florets with olive oil, salt, and pepper. Spread them on one side of the pan.
3. 3Pat the salmon dry and place the fillets on the other side of the pan. Brush the tops with the remaining olive oil and season with the remaining salt and pepper.
4. 4In a small saucepan combine soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and cornstarch. Whisk over medium heat 2–3 minutes until the glaze thickens and turns glossy; remove from heat.
5. 5Spoon or brush two-thirds of the warm glaze over the salmon fillets, reserving the rest for serving.
6. 6Roast 12–15 minutes until the salmon flakes easily with a fork and reaches 125–130°F for medium, and the broccoli is tender-crisp with charred edges.
7. 7While the pan roasts, warm the cooked jasmine rice.
8. 8Plate rice, top with a salmon fillet and a pile of broccoli, then drizzle with the remaining glaze. Sprinkle with sesame seeds and green onions and serve with lime wedges.