Ginger-Soy Glazed Salmon with Broccoli Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets seared with a sweet-tangy ginger-soy glaze, served over rice with crisp-tender broccoli. This asian ready in about 35 minutes pairs salmon fillets, broccoli, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 tbsp honey, and 1 tsp sesame oil; set aside.
  2. Step 2: Pat 1.5 lbs salmon fillets dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tsp sesame oil in a large skillet over medium-high heat. Place salmon skin-side down and cook 6-7 minutes until skin is crisp, then flip and cook 3-4 minutes until cooked through.
  3. Step 3: Remove salmon from skillet. Add 2 cups broccoli florets to the skillet; cook 3-4 minutes until bright green and tender-crisp. Stir in 1 tbsp of the soy sauce mixture and cook 1 minute.
  4. Step 4: In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to form a slurry. Add slurry to skillet and stir until sauce thickens and coats broccoli (about 1 minute).
  5. Step 5: Serve salmon over 2 cups cooked rice, topped with broccoli and sauce. Garnish with 2 sliced green onions and 1 tsp sesame seeds.

Frequently asked questions

How long does Ginger-Soy Glazed Salmon with Broccoli Rice take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Glazed Salmon with Broccoli Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginger-Soy Glazed Salmon with Broccoli Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Soy Glazed Salmon with Broccoli Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Soy Glazed Salmon with Broccoli Rice?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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