Honey-Lime Salmon with Steamed Broccoli – Bright, Simple, and Satisfying

This Honey-Lime Salmon with Steamed Broccoli is one of those meals that tastes like a special occasion but cooks up on a weeknight schedule. The glaze is sweet, tangy, and a little garlicky, and it caramelizes beautifully in the pan. Paired with crisp-tender broccoli, it’s a complete, wholesome plate without extra fuss.

You don’t need fancy techniques, just a hot pan and fresh ingredients. If you’re looking for a go-to salmon recipe that feels fresh and clean, this is it.

Honey-Lime Salmon with Steamed Broccoli – Bright, Simple, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 4 salmon fillets (about 5–6 ounces each), skin-on
• 1 tablespoon olive oil (plus more if needed)
• Salt and freshly ground black pepper
• 1/4 cup honey
• Zest of 1 lime
• Juice of 2 limes (about 1/4 cup)
• 2 garlic cloves, finely minced
• 1 teaspoon soy sauce or tamari (optional, for depth)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 pound broccoli florets (about 1 large head), cut into bite-size pieces
• 1 tablespoon butter (optional, for finishing the sauce)
• Lime wedges, for serving
• Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

 

• Pat the salmon dry: Use paper towels to remove excess moisture. Season both sides with salt and pepper. Dry fish sears better and tastes cleaner.
• Whisk the glaze: In a small bowl, combine honey, lime zest, lime juice, garlic, soy sauce (if using), and red pepper flakes. Stir until smooth.
• Steam the broccoli: Bring an inch of water to a simmer in a pot fitted with a steamer basket. Add broccoli, cover, and steam for 4–5 minutes, until crisp-tender and bright green. Season with salt. Keep warm.
• Heat the pan: Set a large skillet (preferably nonstick or well-seasoned stainless) over medium-high heat. Add olive oil and swirl to coat.
• Sear the salmon, skin-side down: Place fillets in the hot pan, skin-side down. Press lightly with a spatula for 10 seconds to prevent curling. Cook 4–5 minutes until the skin is crisp and the sides are turning opaque.
• Flip and glaze: Carefully flip the salmon. Pour in the honey-lime mixture. It will bubble and thicken quickly. Spoon the glaze over the fish as it reduces, 2–3 minutes.
• Finish the sauce: When the salmon is just cooked through (slightly translucent in the center), remove fillets to a plate. Whisk the butter into the pan sauce for a glossy finish, if using. Taste and adjust salt.
• Serve: Plate the salmon with steamed broccoli. Spoon extra glaze over both. Add a squeeze of fresh lime and a sprinkle of herbs.

What Makes This Recipe So Good

• Big flavor, simple steps: The honey-lime glaze comes together in minutes and brings a bright, balanced punch.
• Quick cooking time: Salmon cooks fast, so dinner lands on the table in under 25 minutes.
• Clean ingredients: Real citrus, garlic, and a touch of honey keep things light and fresh.
• Perfect texture: Pan-searing gives you a crisp edge and a juicy middle. The broccoli stays vibrant and tender, not mushy.
• Easy to scale: Make two fillets for a weeknight dinner or double it for guests.

Ingredients

• 4 salmon fillets (about 5–6 ounces each), skin-on
• 1 tablespoon olive oil (plus more if needed)
• Salt and freshly ground black pepper
• 1/4 cup honey
• Zest of 1 lime
• Juice of 2 limes (about 1/4 cup)
• 2 garlic cloves, finely minced
• 1 teaspoon soy sauce or tamari (optional, for depth)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 pound broccoli florets (about 1 large head), cut into bite-size pieces
• 1 tablespoon butter (optional, for finishing the sauce)
• Lime wedges, for serving
• Fresh cilantro or parsley, chopped (optional, for garnish)

How to Make It

1. Pat the salmon dry: Use paper towels to remove excess moisture.

   Season both sides with salt and pepper. Dry fish sears better and tastes cleaner.

2. Whisk the glaze: In a small bowl, combine honey, lime zest, lime juice, garlic, soy sauce (if using), and red pepper flakes. Stir until smooth.
3. Steam the broccoli: Bring an inch of water to a simmer in a pot fitted with a steamer basket.

   Add broccoli, cover, and steam for 4–5 minutes, until crisp-tender and bright green. Season with salt. Keep warm.

4. Heat the pan: Set a large skillet (preferably nonstick or well-seasoned stainless) over medium-high heat.

   Add olive oil and swirl to coat.

5. Sear the salmon, skin-side down: Place fillets in the hot pan, skin-side down. Press lightly with a spatula for 10 seconds to prevent curling. Cook 4–5 minutes until the skin is crisp and the sides are turning opaque.
6. Flip and glaze: Carefully flip the salmon.

   Pour in the honey-lime mixture. It will bubble and thicken quickly. Spoon the glaze over the fish as it reduces, 2–3 minutes.

7. Finish the sauce: When the salmon is just cooked through (slightly translucent in the center), remove fillets to a plate.

   Whisk the butter into the pan sauce for a glossy finish, if using. Taste and adjust salt.

8. Serve: Plate the salmon with steamed broccoli. Spoon extra glaze over both.

   Add a squeeze of fresh lime and a sprinkle of herbs.

Keeping It Fresh

• Make-ahead tips: Mix the glaze up to 24 hours ahead and store it covered in the fridge. Trim broccoli in advance to save time.
• Storage: Refrigerate cooked salmon and broccoli in airtight containers for up to 2 days. Keep the sauce separate if possible.
• Reheating: Warm salmon gently in a 275°F (135°C) oven for 10–12 minutes, or in a covered skillet over low heat with a splash of water.

  Avoid microwaving on high, which dries fish out.

• Freezing: Cooked salmon can be frozen up to 1 month, though the texture is best fresh. Thaw overnight in the fridge and reheat gently.

Why This is Good for You

• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
• Lean protein: You get satisfying protein without feeling heavy.
• Vitamin boost: Broccoli brings fiber, vitamin C, vitamin K, and folate. The lime adds brightness and extra vitamin C.
• Balanced plate: Protein plus veggies and a light glaze make this meal both satisfying and nutrient-dense.

Common Mistakes to Avoid

• Starting with wet salmon: Moisture prevents browning and leads to steaming instead of searing.
• Overcooking the fish: Salmon goes from perfect to dry quickly.

  Pull it when the center is just slightly translucent or when it flakes with gentle pressure.

• Overcrowding the pan: Too many fillets drop the pan temperature and stop caramelization. Cook in batches if needed.
• Letting the glaze burn: Honey reduces fast. Keep the heat at medium to medium-high after adding the glaze and keep it moving.
• Neglecting seasoning: Salt in small steps—on the fish, in the broccoli, and in the sauce—keeps flavors bright and balanced.

Recipe Variations

• Sheet-pan version: Place salmon on a lined baking sheet, brush with glaze, and bake at 400°F (205°C) for 10–12 minutes.

  Roast broccoli on a separate tray tossed with oil, salt, and pepper for 12–15 minutes.

• Ginger twist: Add 1 teaspoon freshly grated ginger to the glaze for extra warmth and zing.
• Cilantro-lime: Stir 2 tablespoons chopped cilantro into the glaze off heat and sprinkle more on top.
• Spicy honey: Replace red pepper flakes with a teaspoon of sriracha or chili-garlic sauce.
• Coconut-lime: Whisk in 1–2 tablespoons coconut milk at the end for a silky, tropical note.
• Grill it: Grill skin-side down over medium heat with the lid closed. Brush with glaze during the last few minutes to avoid flare-ups.
• Air fryer option: Air fry salmon at 390°F (200°C) for 7–9 minutes, brush with glaze in the last 2 minutes, and serve with steamed broccoli.

FAQ

How do I know when salmon is done?

The center should be slightly translucent and flake with gentle pressure. If you have a thermometer, aim for 125–130°F (52–54°C) for moist, medium doneness.

Can I use frozen salmon?

Yes.

Thaw it overnight in the fridge or under cold running water in sealed packaging. Pat very dry before cooking to get a good sear.

What can I use instead of honey?

Maple syrup works well and gives a slightly deeper flavor. Agave syrup is another option with a lighter profile.

Do I need to use skin-on salmon?

Skin-on makes searing easier and protects the flesh from overcooking.

If you only have skinless, reduce the heat slightly and watch carefully to avoid sticking.

How can I keep broccoli bright green?

Steam just until crisp-tender, then remove from heat right away. You can also shock it in ice water for perfect color if you’re cooking ahead.

What sides go well with this?

Steamed rice, quinoa, or roasted potatoes are great. For something lighter, try a simple cucumber salad or sliced avocado.

Can I make the glaze less sweet?

Absolutely.

Reduce the honey to 2–3 tablespoons and add an extra squeeze of lime. A dash more soy sauce can also balance it out.

Wrapping Up

Honey-Lime Salmon with Steamed Broccoli is a reliable, bright, and balanced meal you can cook any night of the week. The glaze is simple, the textures are spot-on, and the whole dish feels fresh and light.

Keep this one in your back pocket for busy evenings, and don’t be afraid to tweak the flavors to match your mood. A little extra lime, a hint of ginger, or a touch of heat can make it feel brand new every time.