Soy-Ginger Salmon with Sesame Broccoli
Omega-3s and 40g protein in 20 minutes.
Glazed salmon fillets with a soy-ginger-honey sauce, served over sesame-roasted broccoli. Restaurant-quality dinner that takes less time than delivery.
I used to think cooking fish at home was complicated. Then I realized I was overthinking it. Salmon is one of the most forgiving proteins you can cook: it is hard to dry out, it takes on flavor fast, and it goes from raw to done in 12 minutes.
This glaze is dead simple. Soy sauce, ginger, honey, garlic, rice vinegar. You could memorize this ratio and never look at the recipe again. I brush it on before the salmon goes in the oven and again halfway through. The edges caramelize and get sticky. It is absurdly good.
I pair it with broccoli because it roasts at the same temperature and same time. Toss with sesame oil instead of olive oil. That one swap changes the entire flavor profile. This is the meal I cook when someone tells me healthy food is boring.
Soy-Ginger Salmon with Sesame Broccoli
Ingredients
- FOR THE SALMON
- FOR THE BROCCOLI
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small bowl.
- Toss broccoli with sesame oil, soy sauce, and red pepper flakes. Spread on one side of the sheet pan.
- Place salmon fillets skin-side down on the other side. Brush generously with half the glaze.
- Roast 12-15 minutes until salmon flakes easily and reaches 145F. Brush with remaining glaze at the 8-minute mark.
- Sprinkle sesame seeds over broccoli. Serve immediately, or divide among meal prep containers with 3/4 cup cooked jasmine rice per serving.