American · main

Honey Garlic Salmon with Broccoli

Honey Garlic Salmon with Broccoli reads sweetness 6.8, umami 6.7 and richness 5.1 on Palate's 0–10 flavor X-ray — a American main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 6.9 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Sweetness 6.8 · Umami 6.7 · Richness 5.1 · Salinity 4.7 · Floral 4.1 · Nutty 3.5 · Allium 3.4 · Herbaceous 3.0 · Sourness 2.9 · Bitterness 2.7 · Funk & Ferment 2.6 · Earthy 2.1 · Marine & Briny 2.0 · Warm Spice 1.4 · Heat 0.8 · Smoke 0.6

What's in it (14)

• salmon fillets — 680 g
• broccoli — 567 g
• olive oil — 41 g
• salt — 5 g
• black pepper — 3 g
• honey — 79 g
• soybean soy sauce — 44 g
• garlic — 12 g
• rice wine vinegar — 11 g
• cornstarch — 5 g
• unsalted butter — 14 g
• dark sesame oil — 5 g
• scallions — 200 g
• water — 15 g

Time & effort: about 29 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 79.2 kcal, 8.7 g protein, 2.8 g fat, 6.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oven to 425F. On a rimmed sheet pan, toss the broccoli with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the pepper. Spread in a single layer and roast until just starting to brown at the edges, 10-12 minutes.
2. While the broccoli roasts, pat the salmon fillets dry and season all over with the remaining 1/2 teaspoon salt.
3. In a small saucepan, combine the honey, soy sauce, garlic, and rice vinegar. Bring to a simmer over medium heat and cook, stirring occasionally, until the garlic smells fragrant and the sauce has loosened slightly, 2-3 minutes.
4. Stir the cornstarch with 1 tablespoon water to make a slurry, then whisk it into the simmering sauce. Cook, stirring constantly, until the glaze coats the back of a spoon, 1-2 minutes; remove from the heat and whisk in the butter and sesame oil until glossy.
5. Push the broccoli to the edges of the pan and drizzle the remaining 1 tablespoon olive oil over the exposed pan space. Nestle the salmon fillets skin-side down among the broccoli, then brush the tops generously with about half the glaze.
6. Roast until the salmon is opaque at the edges and reaches 125F in the thickest part, 8-10 minutes (add 2-3 minutes if you prefer salmon cooked through to 145F).
7. Switch the oven to broil. Brush the salmon with the remaining glaze and broil until the glaze is bubbling and caramelized at the edges, 1-2 minutes, watching closely so it doesn't scorch.
8. Let the salmon rest on the pan for 3 minutes - it will climb to about 130F. Scatter the scallions over the salmon and broccoli and serve straight from the pan.

Dishes with a similar flavor shape

• Sheet Pan Salmon and Broccoli with Soy Ginger Glaze — Fusion
• Honey Garlic Glazed Salmon — American
• Sheet-Pan Miso-Glazed Salmon with Bok Choy — Japanese
• Sheet-Pan Teriyaki Salmon and Vegetables — Japanese
• Sesame-Crusted Seared Tuna — Fusion

Keep reading: what sweetness, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.