Honey Glazed Salmon Recipe

Prep salmon

Pat salmon dry with paper towels. Season both sides lightly with 1/2 tsp of the salt and the 1/4 tsp of the black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Make glaze

In a small bowl combine honey (3 tbs), soy sauce (2 tbs), rice vinegar (1 tbs), grated ginger (1 tsp), minced garlic (1 tsp), sesame oil (1 tsp) and the remaining 1/2 tsp salt. Stir to combine. In a separate small cup mix cornstarch (1 tsp) with water (1 tbs) to form a slurry and set aside.

Sear salmon

Heat a large nonstick or stainless skillet over medium-high heat. Add 1 tbs neutral oil and heat until shimmering. Place salmon fillets skin-side down. Sear without moving for 4–5 minutes until skin is crisp and releases easily. Flip and cook flesh-side for 2 minutes to begin cooking through (internal temp about 110–120°F / 43–49°C).

Finish with glaze

Reduce heat to medium-low. Pour the glaze into the pan around (not directly onto) the salmon. Spoon some onto the tops. After 30 seconds, add the cornstarch slurry and gently stir the glaze in the pan to thicken, 30–60 seconds, until glossy and coats the back of a spoon. Baste the salmon with the glaze for another 30 seconds. Remove salmon to a plate, tent loosely with foil and rest 3–4 minutes while vegetables finish. Reserve any glaze in pan to drizzle over when plating.

Prep and blanch lotus root

If using fresh lotus root, peel and slice into 1/8–1/4" (3–6 mm) rounds. Place slices in a bowl of water with a splash of vinegar to stop browning while you heat water. Bring a medium pot of salted water to a gentle boil. Add lotus slices and blanch for 2–3 minutes until just tender but still slightly crisp. Use a slotted spoon to transfer to an ice bath to stop cooking. Drain and pat dry.

Blanch green beans

In the same boiling water (briefly reboiling if needed) blanch trimmed green beans for 2 minutes until bright green and slightly tender. Transfer to the ice bath with lotus root, then drain and pat dry.

Sauté vegetables

Heat a large skillet or wok over medium-high heat. Add 1 tbs vegetable oil and 1 tsp butter until shimmering. Add lotus root slices in a single layer and sauté 2 minutes until they take on slight color. Add green beans and baby sweet peppers and stir-fry 2–3 minutes until peppers are warmed and beans are crisp-tender. Add 1 tsp soy sauce and 1 tsp mirin or rice vinegar, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and cook another 30–60 seconds. Taste and adjust seasoning.

Finish

Transfer vegetables to serving plates or a platter. If you like, spoon a little reserved honey glaze from the salmon pan over the lotus root and peppers to tie flavors together.

Place a portion of the lotus root and vegetable medley on each plate. Set a glazed salmon fillet on top or beside the vegetables. Spoon any remaining glossy glaze over the salmon and around the plate. Sprinkle toasted sesame seeds and sliced scallions over the salmon and vegetables. Serve with lemon or lime wedges on the side for squeezing just before eating.