This honey garlic glazed salmon with quinoa and roasted broccoli is my go-to weeknight dinner when I want something quick, healthy, and absolutely delicious. The salmon is perfectly caramelized with a sweet and savory glaze, while the quinoa and roasted broccoli round out the meal with wholesome goodness.
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I love how this dish comes together in just 30 minutes, making it ideal for busy evenings. The combination of omega-3-rich salmon, protein-packed quinoa, and fiber-filled broccoli creates a balanced and satisfying meal that the whole family will enjoy.
The glaze is simple to make with pantry staples, and the salmon cooks to flaky perfection every time. Whether you're looking for a new healthy dinner idea or just want to add more fish to your diet, this recipe is a winner.
Why You'll Love This Recipe
About the Ingredients
4 (6 oz / 170g) salmon fillets
Fresh or frozen (thawed) salmon. For the best flavor, choose wild-caught if possible. You can also use arctic char or trout as a substitute.
3 tablespoons (45ml) honey
Use pure honey for the best flavor. If you prefer a less sweet glaze, reduce to 2 tablespoons.
2 tablespoons (30ml) low-sodium soy sauce
Use tamari or coconut aminos for a gluten-free option. Low-sodium helps control salt levels.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.
1 tablespoon (15ml) olive oil
Use extra-virgin olive oil for roasting. Avocado oil also works well.
1 cup (185g) quinoa, rinsed
Rinse quinoa thoroughly to remove bitterness. You can substitute with brown rice or couscous.
2 cups (480ml) low-sodium chicken or vegetable broth
Use low-sodium to control salt. Water works if you don't have broth.
1 head broccoli, cut into florets
About 4 cups. You can use frozen broccoli, but reduce roasting time by 5 minutes.
1 tablespoon (15ml) olive oil
For tossing broccoli. Use a neutral oil like canola if preferred.
Salt and pepper, to taste
Use kosher salt and freshly ground black pepper for best flavor.
1 tablespoon (15ml) sesame seeds, for garnish
Optional but adds a nice crunch. Toasted sesame seeds are even better.
Tips & Tricks
For the quinoa, use a 1
2 ratio of quinoa to liquid for perfectly fluffy grains.
- Pat the salmon dry with paper towels before cooking to ensure a nice sear.
- Do not overcook the salmon; it should be flaky but still moist. Use a meat thermometer for accuracy.
- Roast the broccoli on a separate sheet pan to ensure it gets crispy without steaming.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Rinse the quinoa in a fine-mesh strainer and set aside.
2. Cook the Quinoa
In a medium saucepan, combine the quinoa and broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. Make the Glaze
In a small bowl, whisk together the honey, soy sauce, and minced garlic. Set aside.
4. Roast the Broccoli
On the prepared baking sheet, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes, until tender and lightly charred at the edges.
5. Sear the Salmon
While the broccoli roasts, heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Season the salmon fillets with salt and pepper. Place skin-side down in the skillet and sear for 3 minutes until golden brown. Flip and cook for 1 minute more.
6. Glaze and Bake
Brush the salmon generously with the honey garlic glaze. Transfer the skillet to the oven and bake for 6-8 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
7. Rest and Serve
Remove the salmon from the oven and let rest for 2 minutes. Serve the salmon over a bed of quinoa with roasted broccoli on the side. Drizzle with any remaining glaze and sprinkle with sesame seeds.
Delicious Variations
Spicy
Add 1 teaspoon sriracha or red pepper flakes to the glaze for a kick.
Citrus
Replace the honey with maple syrup and add 1 tablespoon orange juice for a citrus twist.
Vegetarian
Substitute the salmon with extra-firm tofu or chickpeas; adjust cooking time accordingly.
How to Store Honey Garlic Glazed Salmon with Quinoa and Roasted Broccoli
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze the cooked salmon and quinoa separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a microwave or a 350°F (175°C) oven for 5-10 minutes until warmed through. The salmon may dry out slightly; add a splash of water or broth.
Frequently Asked Questions
Q: How do I know when salmon is done?
The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Insert a meat thermometer into the thickest part of the fillet to check.
Q: Can I use frozen salmon?
Yes, thaw the salmon overnight in the refrigerator or place it in a bowl of cold water for 30 minutes. Pat it dry before cooking to ensure a good sear.
Q: Can I substitute quinoa with another grain?
Absolutely, brown rice, farro, or couscous work well. Adjust the liquid and cooking time according to the grain's instructions.
Q: Can I make the glaze ahead of time?
Yes, the glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.
I hope you enjoy this healthy and delicious honey garlic salmon as much as I do. If you try it, let me know in the comments below! Don't forget to subscribe for more easy weeknight dinners.
Honey Garlic Glazed Salmon with Quinoa and Roasted Broccoli
This honey garlic glazed salmon with quinoa and roasted broccoli is a healthy, 30-minute dinner that's packed with flavor and nutrients.
🧂 Ingredients
- 4 (6 oz / 170g) salmon fillets
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon (15ml) olive oil
- 1 cup (185g) quinoa, rinsed
- 2 cups (480ml) low-sodium chicken or vegetable broth
- 1 head broccoli, cut into florets
- 1 tablespoon (15ml) olive oil
- Salt and pepper, to taste
- 1 tablespoon (15ml) sesame seeds, for garnish
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Rinse the quinoa in a fine-mesh strainer and set aside.
- 2Cook the Quinoa — In a medium saucepan, combine the quinoa and broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- 3Make the Glaze — In a small bowl, whisk together the honey, soy sauce, and minced garlic. Set aside.
- 4Roast the Broccoli — On the prepared baking sheet, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes, until tender and lightly charred at the edges.
- 5Sear the Salmon — While the broccoli roasts, heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Season the salmon fillets with salt and pepper. Place skin-side down in the skillet and sear for 3 minutes until golden brown. Flip and cook for 1 minute more.
- 6Glaze and Bake — Brush the salmon generously with the honey garlic glaze. Transfer the skillet to the oven and bake for 6-8 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 7Rest and Serve — Remove the salmon from the oven and let rest for 2 minutes. Serve the salmon over a bed of quinoa with roasted broccoli on the side. Drizzle with any remaining glaze and sprinkle with sesame seeds.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
