Asian
Honey Soy Salmon Rice Bowls with Broccoli
Tender roasted salmon, caramelized broccoli, and fluffy rice come together in these savory-sweet bowls finished with a glossy honey soy sauce. Ginger, garlic, rice vinegar, and toasted sesame oil give the sauce plenty of flavor without requiring a long marinade. The salmon and broccoli roast on the same pan while the rice cooks, making this a practical high-protein dinner that also works especially well for meal prep.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Asian
Ingredients
- 1 1/2 cups uncooked jasmine riceSubstitute:
Long-grain white rice — Replace 1 1/2 cups jasmine rice with 1 1/2 cups long-grain white rice. Use the water amount and cooking time recommended for the specific rice brand.
- 2 1/4 cups water
- 1 1/2 pounds skinless salmon fillets, cut into 4 portionsSubstitute:
Cod fillets — Replace 1 1/2 pounds salmon with 1 1/2 pounds cod. Begin checking the cod after 9 minutes of roasting and cook until it reaches 145°F.
- 5 cups broccoli florets
- 1 tablespoon avocado oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup low-sodium soy sauceSubstitute:
Tamari — Replace 1/3 cup low-sodium soy sauce with 1/3 cup tamari. Choose low-sodium tamari when available.
- 1/4 cup honeySubstitute:
Pure maple syrup — Replace 1/4 cup honey with 1/4 cup pure maple syrup. The glaze will have a slightly less floral sweetness.
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, finely minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, optional
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Save to My Recipe BookInstructions
Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly oil it.
Rinse the jasmine rice under cool water until the water runs mostly clear. Combine the rice and 2 1/4 cups water in a medium saucepan.
Bring the rice to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing with a fork.
Place the broccoli florets on one side of the prepared sheet pan. Toss with the avocado oil, salt, and black pepper.
Roast the broccoli for 8 minutes before adding the salmon.
While the broccoli begins roasting, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
Transfer half of the honey soy mixture to a separate small saucepan. Keep this portion completely separate from the raw salmon so it can safely be used as the finishing sauce.
Place the salmon portions on the open side of the sheet pan. Brush each piece generously with some of the remaining honey soy mixture.
Return the pan to the oven and roast the salmon and broccoli together for 10 to 14 minutes, depending on the thickness of the salmon. Brush the salmon once more with the raw-salmon portion of the glaze halfway through cooking.
Cook until the salmon flakes easily with a fork and reaches 145°F in the thickest portion. The broccoli should be browned at the edges and tender.
While the salmon cooks, bring the reserved clean sauce in the saucepan to a gentle simmer over medium heat.
Stir together the cornstarch and cold water until smooth. Whisk the slurry into the simmering sauce and cook for 1 to 2 minutes, until glossy and lightly thickened.
Divide the rice among four bowls and top each with roasted broccoli and one salmon portion.
Spoon the thickened honey soy sauce over the salmon and rice. Finish with green onions and sesame seeds if desired.
Recipe Notes
- Cut the broccoli into similar-size florets so it cooks evenly.
- The salmon cooking time depends heavily on thickness, so use the internal temperature rather than the clock alone to determine doneness.
- Keeping half of the sauce separate before it touches the raw salmon provides a safe finishing sauce without requiring another batch.
- For meal prep, divide the rice, broccoli, and salmon among four airtight containers after everything has cooled.
- Refrigerate prepared bowls for up to 3 days.
- Reheat gently in the microwave at reduced power so the salmon does not become dry.
- For the best texture, store extra sauce separately and add it after reheating.
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