Honey Soy Salmon with Broccoli
Seared salmon fillets finished in a honey soy reduction, served over steamed broccoli with a ginger soy dressing. A fast, high-protein bowl that comes together in one pan.
- Total
- 18 min
- Prep 5 · Cook 13
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Steaming
- Savory
- Quick
- Asian
- Stovetop
- Oven
Instructions
-
Pat the salmon fillets dry with paper towel and season both sides with 0.25 tsp salt and 0.25 tsp black pepper. Grate the ginger finely. Cut the broccoli into 3 cm florets.
~4 min
Drying the salmon skin removes surface moisture so it can crisp and release from the pan instead of steaming and sticking.
Dry the salmon skin thoroughly before searing: any surface moisture steams the fish instead of crisping the skin, and the skin will stick to the pan.
-
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger and 60 ml water until the honey dissolves. Set the glaze aside.
~2 min
Dissolving honey in the soy-water mixture ensures even distribution and prevents it from burning in hot spots during reduction.
-
Heat 1 tsp oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and sear undisturbed for 4 minutes, until the skin releases easily and is crisp.
~4 min
Searing skin-side down first renders the skin crisp and creates a barrier that keeps the flesh moist while it cooks.
Searing Get the pan hot and lay the fish skin-side down without moving it; wait for the skin to release naturally before flipping.
-
While step 3 cooks
While the salmon sears, add the broccoli florets to a separate pot with 2 cm of boiling water, cover and steam for 4 minutes until bright green and just tender. Drain well.
~4 min
Steaming broccoli in a covered pot with minimal water cooks it quickly and preserves its bright color and nutrients.
Steaming Use just a shallow layer of boiling water and keep the lid on; check at 4 minutes for bright green, just-tender florets.
-
Flip the salmon and cook for 2 minutes more, until the flesh is opaque and reaches 63°C/145°F at the thickest point. Transfer the salmon to a plate.
~2 min
Cooking to 63°C/145°F ensures the salmon is safe to eat while remaining moist and just opaque.
Searing Get the pan hot and lay the fish skin-side down without moving it; wait for the skin to release naturally before flipping.
-
Pour the reserved glaze into the same skillet over medium heat. Simmer for 2 minutes, stirring, until it thickens to a syrupy consistency that coats the back of a spoon. Return the salmon to the pan and spoon the glaze over it for 1 minute. Serve the salmon alongside the steamed broccoli, drizzling any remaining glaze on top.
~3 min
Simmering the glaze reduces water and concentrates sugars, thickening it into a syrupy sauce that clings to the fish.
The glaze thickens quickly once it starts to reduce. Pull the pan off the heat the moment it coats a spoon, because honey burns fast and turns bitter.