Honey-Sesame Broiled Salmon with Scallions

This is going to be a weird statement, but I really only love salmon when I make it myself.

I can’t understand it either, but a lot of times when I order it in restaurants, it’s not cooked to my liking. I don’t like my salmon too rare, so maybe that’s the problem – I like it to be a little well done and flaky.

This recipe is perfect for that and it’s so easy. The best part is actually the scallions – the broiling makes them all charred and wonderful, and I added in some haricot verts (aka fancy string beans) for extra greens. Originally I made this recipe for Seaglass Wines, so it pairs just beautifully with their Pinot Noir.

Honey Sesame Broiled Salmon with Scallions

  • 2 center cut salmon filets, 6-8 oz each, skin on
  • 2 cloves of garlic, thinly sliced
  • 2 limes, juiced
  • 1 tbsp sesame oil
  • 1 1/2 tbsps honey
  • 2 1/2 tbsps low sodium soy sauce
  • 1/2 tsp sesame seeds
  • 3 tbsp vegetable oil, divided
  • Pinch of chili flakes
  • Bunch scallions
  • 1/2 lb haricot verts
  • Kosher salt


  1. Preheat oven to 400.
  2. In a medium bowl, add the soy sauce, sesame oil, 2 tbsp veg oil, garlic, lime juice, honey, sesame seeds, and chili flakes. Stir together to combine.
  3. Season the salmon with salt and place in resealable bag or Tupperware. Add half of the marinade to coat, set aside the other half for use later. Refrigerate for 20 minutes.
  4. While the salmon is marinating, roast the haricot verts. Spread on a sheet pan and toss with vegetable oil, salt, and pepper. Roast for 10-15 minutes at 400. Remove from sheet pan and keep warm.
  5. Turn oven to medium-high broil.
  6. Spread whole scallions onto a sheet pan lined with tin foil and drizzle with remaining 1 tbsp vegetable oil. Lay salmon on top of the scallions. Pour the marinade from the bag on top of the salmon and around the scallions.
  7. Broil for 5-7 minutes (or until desired doneness), keeping an eye on the salmon so the edges don’t burn, but a little char is perfect!
  8. Plate on top of the haricot verts and drizzle with remaining marinade.

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