Honey Glazed Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Allow to rest at room temperature for 10 minutes while you prepare other components.

Make glaze

In a small bowl whisk together honey (4 tbs), soy sauce (2 tbs), rice vinegar (1 tbs), grated ginger (1 tbs), minced garlic (1 tsp) and sesame oil (1 tsp). In a separate small cup stir cornstarch (1 tsp) into water (1 tbs) to make a slurry and set aside.

Cook salmon

Heat a large nonstick or stainless steel skillet over medium-high heat and add 2 tbs neutral oil. When oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and salmon is cooked about two-thirds of the way up the sides.

Glaze salmon

Flip the fillets carefully and reduce heat to medium. Pour the prepared glaze into the pan around the fillets (not directly on top). Spoon some glaze over the top of each fillet, cook 1 minute. Stir the cornstarch slurry then add to the pan and cook another 30–60 seconds, spooning the thickened glaze over fillets until it coats and the salmon reaches desired doneness (internal about 125–130°F / 52–54°C for medium). Remove from pan and let rest 2 minutes. Spoon any remaining glaze from pan over fillets before plating.

Prep lotus root

If not already sliced, peel lotus root and slice into 1/4-inch rounds. Place slices in a bowl of water with a splash of rice vinegar (or lemon) to prevent discoloration. Drain and pat dry before cooking.

Blanch green beans and lotus root (optional faster finish)

Bring a medium pot of salted water to a boil. Add lotus root slices and blanch 1–2 minutes, then add green beans and blanch an additional 1–2 minutes until beans are bright green and lotus root is just tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Sauté vegetables

Heat a large skillet or wok over medium-high heat and add 2 tbs olive oil. When oil is hot, add sliced garlic (1 tsp) and sauté 15 seconds until fragrant. Add blanched (or raw if you prefer more crunch) lotus root, green beans, and baby sweet peppers. Season with salt (1 tsp) and black pepper (1/2 tsp). Stir-fry 3–5 minutes until vegetables are cooked through but still have bite. Taste and adjust seasoning.

Finish and garnish

Remove from heat, stir in toasted sesame seeds (1 tsp) if using, and transfer to a serving platter. Sprinkle scallions (2 tbs) over the vegetables.