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Recipe

Five-Spice-Glazed Salmon with Sesame Green Beans

Scott Phillips

Servings: 4

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

Ingredients

  • 1/4 cup honey
  • 4 tsp. reduced-sodium soy sauce
  • 1-1/2 tsp. five-spice powder
  • 2 large cloves garlic, minced
  • Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  • Nonstick cooking spray
  • 1 lb. slender green beans, trimmed
  • 2 tsp. canola oil
  • 1 tsp. Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. toasted sesame seeds
  • 1 tsp. lemon juice

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 105
      Sodium (mg): 320
      Carbohydrates (g): 18
      Fiber (g): 3
      Protein (g): 41

Preparation

  • In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

    Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.

    In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.

    Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Serve with a simple Basmati Rice or Five-Treasure Fried Rice.

Reviews

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Reviews

  • carolcook | 03/04/2015

    Totally masks the taste of salmon. Overly sweet and cloying. Definitely a one star.

  • Mirabelle | 10/25/2013

    We are two year residents of Gig Harbor, WA, after living in Florida for over 50 years. I have been trying a variety of salmon recipes since we are so fortunate to always have awesome fresh Alaskan salmon available. This was so easy and delicious - normally I would have made jasmine rice to go with it but had some fingerling potatoes I needed to use and roasted those separately. We had leftovers and the next day I just added eggs, tomatoes, kalamata olives, and put it on some fresh butter lettuce and we had an incredible salmon Nioise salad for dinner. This is a keeper! I will also roast the potatoes again and make sure to cook extra for salad the next day.

  • Auntgogo | 05/11/2013

    Just made this for dinner and both the salmon and the green beans were absolutely delicious. My husband and I both loved both dishes. Super easy to make with a clearly explained recipe. I disagree with a previous reviewer that the marinade is too sweet. Not at all! The saltiness of the soy sauce and the spiciness of the Chinese 5 spice and garlic balance the sweetness of the honey very well, and we both thought it was just right.The only change I will make when I prepare this recipe again will be to broil the green beans for about 3 min. before adding the salmon to the pan. For my taste, the green beans were a bit raw when cooked the same amount of time as the salmon, and I had to give them additional time after plating the salmon. I like al dente beans, but this wasn't even al dente. However, that being said, the cooking time for the salmon was exactly right. I think it is a crime to dry salmon out, and this recipe produced deliciously flaky, moist, and fork-perfect salmon. Definitely a keeper!

  • waipiti | 03/26/2013

    I made this with allspice instead of Chinese 5 spice (since I didn't have any) & it turned out great. Very quick and easy.. and so little clean up! I definitely recommend this dish.

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