Honey-Soy Glazed Salmon Bites with Steamed Broccoli

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Tender salmon pieces glazed with a sweet and savory honey-soy sauce, paired with bright green steamed broccoli for a healthy kid-friendly dinner. This Asian Fusion-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillet, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Ingredients

• 1 lb, skin removed, cut into 1-inch cubes salmon fillet
• 2 tbsp honey
• 2 tbsp low sodium soy sauce
• 1 clove minced garlic
• 1 tbsp olive oil
• 3 cups broccoli florets
• 1 tsp lemon juice
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp honey, 2 tbsp low sodium soy sauce, and 1 minced garlic clove until combined.
2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb salmon cubes and sear for 2 minutes without moving until the edges start to brown.
3. Step 3: Flip salmon cubes and pour the honey-soy mixture over them. Cook for an additional 2-3 minutes, gently turning the salmon to coat, until the glaze thickens and the salmon is cooked through.
4. Step 4: Meanwhile, steam 3 cups broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp.
5. Step 5: Transfer salmon bites to a serving dish, drizzle with 1 tsp lemon juice, and season with 1/4 tsp black pepper. Serve immediately with the steamed broccoli.