Honey Garlic Salmon Skillet (Print-Friendly Version)

Salmon, honey and garlic combine in a skillet with vegetables and rice for a flavorful, satisfying one-pan dinner.

# What You’ll Need to Make This:

→ Glaze and Seasonings

01 - 1 1/2 tablespoons honey
02 - 6 medium garlic cloves, grated (about 2 1/2 teaspoons), divided
03 - 1 tablespoon extra-virgin olive oil
04 - 1/2 teaspoon salt, divided
05 - 1/4 teaspoon cracked black pepper
06 - 2 1/2 tablespoons reduced-sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1/4 cup unsalted chicken broth

→ Fish and Vegetables

09 - 4 skinless salmon fillets, 140 grams each (5 ounces, 2.5 centimetres thick), patted dry
10 - 4 cups broccoli florets, cut into 2.5 centimetres pieces
11 - 1 medium red bell pepper, chopped (about 1 cup)
12 - 3 large scallions, sliced (about 3/4 cup), plus more for garnish
13 - 1 medium carrot, peeled and sliced (about 2/3 cup)

→ Grains

14 - 1 package microwaveable brown rice (250 grams; 8.8 ounces)

# How to Prepare:

01 - Preheat oven to 200°C. In a small bowl, thoroughly combine honey with grated garlic.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Brush the tops of the salmon fillets with 1 1/2 teaspoons of the glaze. Place salmon in the skillet, glazed-side down, and cook undisturbed until deeply browned, 1 to 2 minutes. Transfer salmon to a plate, browned-side up. Do not wipe the skillet.
03 - Add broccoli, chopped bell pepper, sliced scallions, carrot, black pepper, 1/4 teaspoon salt, and the remaining garlic to the skillet. Cook over medium heat, stirring often, until vegetables begin to soften, about 2 minutes.
04 - Add soy sauce and rice vinegar, scraping up any browned bits from the bottom of the pan. Stir in microwaveable brown rice and chicken broth until well mixed.
05 - Transfer the skillet to the preheated oven and bake uncovered until the broccoli is nearly tender, about 10 minutes.
06 - Remove skillet from the oven. Evenly brush the tops and sides of the salmon with the reserved glaze. Sprinkle the fillets with the remaining 1/4 teaspoon salt. Nestle salmon, browned-side up, into the vegetable-rice mixture.
07 - Return the skillet to the oven and bake uncovered until an instant-read thermometer inserted into the thickest part of the salmon registers 49°C, 6 to 8 minutes. Garnish with additional sliced scallions if desired.

# Extra Tips:

01 - For best results, let salmon stand at room temperature for 15 minutes before cooking to promote even doneness.
02 - Properly cooked salmon will be opaque, moist, bright in color, and flake easily with a fork.
03 - Store leftovers in airtight containers, separating the fish and vegetables, and refrigerate for up to 3 days. Reheat gently to maintain texture.

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