Pan-Seared Honey Ginger Salmon

Flaky salmon fillets with a sweet and savory honey-ginger glaze, served alongside fluffy lemon rice pilaf and tender roasted asparagus for a complete and elegant meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Medium
• Cost: $9.13/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• healthy
• roast
• sauté
• sweet

Ingredients

• 4 salmon fillets (6-ounce, skin on or off)
• 3 tablespoon olive oil
• 0.25 cup honey
• 2 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger (grated)
• 1 clove garlic (minced)
• 1 pound asparagus spears (trimmed)
• 1.5 cup white rice (uncooked)
• 1 tablespoon butter
• 1 shallot (small, minced)
• 2 cup chicken broth
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F (200°C). Prepare rice pilaf: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add 1 small minced shallot and cook until softened, about 2-3 minutes. Add 1 1/2 cups uncooked white rice and stir for 1 minute until lightly toasted. Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until liquid is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork and stir in 1 tablespoon lemon juice and 1/4 cup fresh chopped parsley.
2. While rice cooks, prepare asparagus: On a baking sheet, toss 1 pound trimmed asparagus spears with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10-12 minutes, or until tender-crisp.
3. Make the salmon glaze: In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon grated fresh ginger, and 1 minced garlic clove.
4. Season 4 salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place salmon, skin-side down (if applicable), and sear for 4-5 minutes until the skin is crispy and golden.
5. Flip the salmon and pour the honey-ginger glaze over the fillets. Continue to cook for 3-5 minutes, basting with the glaze, until the salmon is cooked through and flaky. (If not oven-safe, transfer to a baking dish after searing and finish in the oven at 400°F for 5-8 minutes).
6. Serve the pan-seared honey ginger salmon immediately with the lemon rice pilaf and roasted asparagus.

Notes

You can prep the glaze ahead of time to save a few minutes. Adjust lime juice to your preference for a brighter flavor.

Nutrition (per serving)

• Calories: 730
• Protein: 46.5 g
• Carbohydrates: 70.8 g
• Fat: 29.5 g
• Fiber: 4.1 g
• Sodium: 1450 mg
• Saturated Fat: 7.5 g
• Sugar: 19.2 g
• Cholesterol: 105 mg