Cooking Tips
Honey Garlic Butter Salmon with Rice & Roasted Broccoli
Honey garlic butter salmon with a caramelized crust, fluffy rice and tender roasted broccoli — a balanced, restaurant-style dinner.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
The glaze is the star here: honey, garlic and butter caramelizing on the salmon's surface into a golden crust, balanced by lemon and a touch of soy. Fluffy rice soaks up the extra glaze, and roasted broccoli adds crunch and a little char. It is a plate that looks impressive but cooks in under half an hour.
Ingredients
Salmon and glaze:
2 salmon fillets (150–200 g each)
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
3 tbsp honey
2 tbsp fresh lemon juice
1 tbsp soy sauce
½ tsp paprika
½ tsp black pepper
½ tsp garlic powder
½ tsp salt, or to taste
½ tsp red chili flakes (optional)
2 tbsp fresh parsley, chopped
Rice:
1 cup jasmine or basmati rice, uncooked
2 cups water (adjust according to rice type)
½ tsp salt
1 tsp butter
Roasted broccoli:
300 g fresh broccoli florets
1 tbsp olive oil
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
1 tbsp fresh lemon juice
For garnishing:
2 lemon wedges
1 tbsp fresh parsley, chopped
Method
1. Heat the oven to 200°C (400°F). Toss the broccoli with olive oil, garlic powder, salt and pepper, spread on a tray, and roast for 15–18 minutes until the edges char lightly.
2. Rinse the rice, then cook with the water, salt and butter until tender and fluffy, about 15 minutes. Keep covered and let it steam for 5 minutes.
3. Pat the salmon dry and season with salt, pepper, paprika and garlic powder. Heat the olive oil in a pan over medium-high heat and sear skin-side down for 4–5 minutes until crisp.
4. Flip, add the butter, garlic, honey, lemon juice and soy sauce to the pan, and spoon the bubbling glaze over the salmon for 2–3 minutes until it caramelizes and the fish reaches 145°F (63°C).
5. Toss the roasted broccoli with lemon juice. Plate the salmon over rice with the broccoli alongside.
6. Spoon over any remaining glaze, scatter with parsley and serve with lemon wedges.
Cooking Tips
Dry salmon skin is the key to crisp skin — pat it well and do not move the fillet until it releases.
Watch the glaze closely; honey goes from caramelized to burnt in seconds.
Let the salmon rest for 2 minutes before serving so the glaze sets.
Frequently asked questions
How is this different from the honey garlic glazed salmon fillets article?
That article is fillets alone in a glaze; this one is a complete plate with rice and roasted broccoli, and a butter-based glaze finished in the pan.
Can I use frozen salmon?
Yes — thaw fully in the fridge and pat very dry, or the skin will not crisp and the glaze will slide off.