Honey Soy Salmon (One-Pan)
Fastest weeknight dinner: salmon fillets pan-roasted in a sticky honey-soy-ginger glaze with broccoli or bok choy on the side. Twenty minutes start to finish; hits the major Japanese-leaning weeknight notes.
Overview
Salmon fillets sear skin-side down for crisp skin, then bathe in a quick honey-soy-mirin-ginger reduction that lacquers them. Broccoli or bok choy steams in the same pan with a splash of stock. Twenty minutes; one pan; serve over rice.
Ingredients
Salmon
- 4 skin-on salmon fillets (about 150 g each)
- 1 tablespoon vegetable oil
- Salt
Glaze
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons mirin (or rice vinegar)
- 1 tablespoon grated fresh ginger
- 2 garlic cloves (crushed)
- 1 teaspoon toasted sesame oil
Vegetables
- 1 head broccoli (florets) or 4 heads bok choy (halved)
- 50 ml chicken stock (or water)
To finish
- 2 spring onions (sliced)
- 1 tablespoon toasted sesame seeds
- Cooked rice, to serve
Method
Stage 1 - Glaze
- Whisk all glaze ingredients in a small bowl.
Stage 2 - Sear the salmon
- Pat the fillets dry; salt the skin lightly.
- Heat the oil in a large non-stick or cast-iron pan over medium-high heat.
- Place the salmon skin-side down; cook 4 minutes without moving, pressing gently to keep skin in contact.
- Flip; cook 1 minute. Lift onto a plate.
Stage 3 - Vegetables
- Add the broccoli or bok choy to the pan with the chicken stock.
- Cover and steam 3-4 minutes until just tender.
- Push to one side.
Stage 4 - Glaze
- Pour the glaze into the empty side of the pan.
- Bring to a simmer; let it bubble and thicken for 1-2 minutes.
- Return the salmon (skin-side up); spoon the glaze over the top of each fillet.
- Cook 1 more minute; the glaze should be sticky.
Stage 5 - Serve
- Plate the rice; place salmon and vegetables on top.
- Drizzle any remaining glaze over.
- Scatter spring onions and sesame seeds.
Notes
- Sear skin-side longer: 4 minutes skin down, 1 minute flipped. Crisp skin is the contrast against the glaze.
- Don't pour glaze on the fish in the pan: It washes off the sear. Glaze in the empty space, then spoon over.
- Adjust honey: Some prefer it less sweet; reduce to 2 tablespoons. The dish is forgiving.
Storage
- Eat fresh. Keeps 1 day refrigerated; serve cold on rice or salad rather than reheating (microwave toughens salmon).
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