Honey-Garlic Salmon

Honey-garlic salmon over cauliflower rice is the meal that sounds like a compromise but isn’t. The glaze is soy, honey, garlic, and a little cornstarch to thicken it; it lacquers the salmon in the pan and caramelizes at the edges. Cauliflower rice done well, which means cooked dry and hot in a hot pan, has a slightly nutty flavor that works with the sweet glaze. Roasted red pepper and wilted spinach round out the plate without adding cooking time.

Ready in under fifteen minutes for two people. No special equipment.

How to Make Honey-Garlic Salmon

The glaze

Mix the cornstarch into the cold soy-honey mixture before it hits the pan; this prevents lumps. Let it reduce and thicken slightly before spooning over the fish. Dark soy sauce gives a deeper, more complex glaze than standard soy.

Cauliflower rice without the mush

Pulse the cauliflower in a food processor rather than grating it; you get more even-sized pieces. Cook it in a hot, dry pan first to drive off moisture before adding oil and seasoning. Wet cauliflower rice steams itself into paste.

Honey-Garlic Salmon

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• Author: Elizabeth Yontz
• Total Time: 50 minutes
• Yield: Serves 2
• Diet: Pescatarian, Omnivore

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Description

Sheet pan salmon with a sweet and savory glaze, served over crispy cauliflower rice.
Perfect for a weeknight meal or a casual get-together.

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Ingredients

Units USM Scale 1x2x3x

• For the Salmon and Sauce:
• 2 salmon fillets (about 10 oz / 283 g total)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 1/2 tbsp honey
• 3 tbsp water
• 1 tsp cornstarch
• Salt, to taste
• Black pepper, to taste
• For the Vegetables:
• 1 red bell pepper, sliced
• 2 cups (60 g) fresh spinach
• 1 tsp olive oil
• Salt and pepper, to taste
• For the Cauliflower Rice:
• 3 cups (300 g) fresh cauliflower florets
• 1 tbsp olive oil
• 1/2 cup (75 g) corn kernels
• 1/2 cup (75 g) green peas
• Salt, to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced red bell pepper with 1 tsp olive oil, salt, and pepper. Roast for 15–20 minutes, until softened and slightly charred. Set aside.
3. While the peppers roast, prepare the cauliflower rice. Finely chop the cauliflower florets or pulse them in a food processor until they resemble rice grains.
4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5–6 minutes, stirring often, until tender.
5. Add the corn and green peas to the skillet. Season with salt and cook for another 3–4 minutes. Keep warm.
6. In another large skillet, heat 1 tbsp olive oil over medium-high heat. Season the salmon fillets with salt and black pepper.
7. Place the salmon skin-side down and cook for 4–5 minutes per side, or until just cooked through. Remove from the pan and cover to keep warm.
8. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
9. Whisk together soy sauce, honey, and 3 tbsp water in a small bowl. Pour the mixture into the pan and bring to a simmer.
10. In a separate small bowl, mix the cornstarch with 1 tbsp cold water, then whisk it into the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens.
11. Return the salmon to the pan and spoon the honey-garlic sauce over it, coating evenly.
12. In a separate skillet, sauté the fresh spinach with a drizzle of olive oil until just wilted, about 1–2 minutes.
13. To serve, divide the cauliflower rice among plates, top with the salmon and roasted peppers, and spoon the honey-garlic sauce over the top. Add the sautéed spinach on the side.

Notes

• For a richer glaze, use dark soy sauce instead of regular soy sauce.
• To prevent the cauliflower rice from becoming mushy, ensure it’s fully cooked before adding the peas and corn.
• Leftover salmon and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15
• Sodium: 600
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 30
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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