Save There's something about the sizzle of salmon hitting a hot pan that instantly transports me to a tiny restaurant in Tokyo where I watched a chef move with such precision, each motion purposeful and calm. Years later, I recreated that moment in my own kitchen, swapping the professional kitchen for my modest stovetop, and discovered that the magic wasn't in the setting but in that perfect balance of sweet and savory glazing the fish. This honey-soy combination became my go-to dinner when I wanted to feel like I was cooking something special without the stress. The broccoli, tossed with sesame oil, rounds out the plate with a gentle earthiness that lets the salmon shine.
I made this for my partner on a random Tuesday when neither of us felt like going out, and there was this quiet moment where we both just stopped talking to savor a bite, forks suspended mid-air. That's when I knew the recipe had crossed from technique into something that actually mattered—it became our thing, the dish we now request instead of ordering takeout.
Ingredients
- Salmon fillets (4, about 150 g each): Look for fillets with a slight sheen and firm flesh; skin-on keeps the fish intact during cooking, but skinless works just as well.
- Salt and freshly ground black pepper: Don't skip the grinding step—pre-ground loses its bite after a few weeks in your cupboard.
- Olive oil (2 tablespoons): Use a neutral variety here, not your expensive extra virgin, since it'll hit high heat.
- Soy sauce (3 tablespoons, low sodium recommended): The backbone of your glaze; low sodium gives you control over saltiness.
- Honey (2 tablespoons): This is what catches the heat and caramelizes into glossy perfection on the fish.
- Rice vinegar (1 tablespoon): The subtle acidity brightens everything and prevents the glaze from feeling one-dimensional.
- Sesame oil (1 teaspoon for glaze, plus 1 tablespoon for broccoli): Worth buying a good bottle; it transforms both the glaze and the greens with its nutty aroma.
- Garlic (2 cloves, minced) and fresh ginger (1 teaspoon, grated): These two together create the aromatic foundation that makes people ask what smells so good.
- Broccoli florets (400 g): Cut them roughly the same size so they cook evenly.
- Toasted sesame seeds (1 tablespoon): The toasted version has so much more flavor than raw.
- Spring onions and lime wedges (optional): These finish the dish with brightness and a visual pop.
Instructions
- Set your stage:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this prevents any sticking drama later.
- Prep the salmon:
- Pat those fillets completely dry with paper towels; moisture is the enemy of a good sear, so don't be shy about it. Season both sides generously with salt and pepper, then let them sit for a minute while you make the glaze.
- Build the glaze:
- Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until the honey dissolves completely. The mixture should smell incredible at this point.
- Sear with confidence:
- Get your olive oil shimmering in an oven-safe skillet over medium-high heat, then lay the salmon skin-side down (if using skin-on) for 2–3 minutes until the skin crisps and turns golden. Flip gently and pour that glaze right over the fillets.
- Finish in the oven:
- Transfer the skillet to the oven (or slide the salmon onto your prepared baking sheet and brush with glaze) and roast for 7–9 minutes until the fish flakes easily with a fork when tested at the thickest point.
- Meanwhile, tend the broccoli:
- Boil a pot of salted water, blanch the broccoli florets for exactly 2 minutes, then drain and rinse under cold water to stop them from overcooking into mush. Heat sesame oil in a large pan over medium heat, add the broccoli, and sauté for 2–3 minutes until it's tender but still has a slight crunch. Finish with toasted sesame seeds and a pinch of salt.
- Plate and finish:
- Arrange the sesame broccoli on your plate, top with a glazed salmon fillet, then scatter sliced spring onions over everything and serve with lime wedges for squeezing.
Save I learned the hard way that rushing the sear step ruins everything—I once forgot the salmon was in the pan, came back to find it sticking and browning unevenly, and nearly threw the whole thing away. But then the oven step saved me, and that's when I realized this dish is actually forgiving if you treat it with a little patience and attention.
Why Sesame Oil Matters Here
Sesame oil isn't just flavoring; it's the aromatic thread that ties the glaze to the broccoli into one cohesive story. A good-quality bottle transforms a simple sauté into something that feels intentional and thoughtful. I keep a dark bottle in my cupboard specifically for this dish because the difference between grocery-store sesame oil and a slightly fancier version is honestly worth the extra dollar or two.
Timing Is Your Friend
This entire meal comes together in about 30 minutes, which means you can decide to make it at 6 p.m. and have dinner on the table by 6:30 p.m. without any panic. The beauty is that most of the components cook simultaneously—while the salmon is in the oven, you're working on the broccoli, so nothing sits around getting cold or losing its character.
Ways to Make It Yours
This recipe is genuinely flexible, which is part of why I return to it so often. Swap the broccoli for broccolini, green beans, or even bok choy, and the dish still works beautifully. Add a pinch of red pepper flakes to the glaze if you like heat, or serve it alongside steamed jasmine rice instead of just vegetables if you want something more substantial.
- A squeeze of fresh lime juice over the plated salmon just before eating lifts everything and adds brightness.
- If you have leftover glaze, drizzle it over rice or roasted vegetables the next day for a quick lunch.
- Make the glaze up to 2 hours ahead and store it in a small jar; this makes dinner prep even smoother.
Save This dish has become my reliable comfort in the kitchen, the one I turn to when I want to cook something that feels both simple and special. It reminds me that sometimes the best meals aren't complicated—they're just honest, well-balanced, and made with a little intention.
Recipe Questions
- → What type of salmon works best for this dish?
Fresh or thawed salmon fillets with or without skin work well; skin-on helps retain moisture during cooking.
- → How is the honey soy glaze prepared?
The glaze combines soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger whisked together for a balanced sweet-savory flavor.
- → Can the broccoli be substituted?
Yes, broccolini or green beans can replace broccoli and can be prepared similarly with sesame oil and seeds.
- → What cooking method is used for the salmon?
The salmon is pan-seared briefly then finished in the oven with the honey soy glaze for tender, flaky results.
- → How do you prevent the broccoli from overcooking?
Blanch broccoli in boiling water for 2 minutes, then shock in cold water to retain crispness before sautéing.
