Broiled Salmon with Rice and Broccoli

Salmon and rice is a timeless combo, but this version adds exciting twists. First, the salmon is broiled for a quick cooking time, delivering a buttery, flaky texture with no lingering fishy odor. Second, a soy or tamari-based sauce with a sweet-salty flavor caramelizes on top of each fillet, with red onion slices cooking alongside, creating a deliciously sticky and slightly crispy finish.

Next, fresh broccoli florets are added to the rice during the last 3 minutes of cooking, bringing a burst of color, nutrients, and flavor to the otherwise plain rice. This method also cuts down on cleanup by cooking both the rice and broccoli together. These are more than enough reasons to make this dish on your next busy evening, wouldn't you agree?

Should you choose Wild or Farmed Salmon for this recipe?

Both options work wonderfully. If you're undecided, it’s helpful to know the benefits of each. Most wild salmon available in the U.S. comes from Alaska, where sustainability is strictly regulated. Wild salmon also has a richer flavor, firmer texture, and contains less saturated fat compared to farmed salmon. However, farmed salmon is typically easier to find and more affordable.

Ingredients

• ¼ cup brown sugar

• 2 tablespoons low-sodium soy sauce or tamari

• 1 cup long-grain white rice

• 1 head of broccoli, florets only, chopped (about 2 cups)

• 4 skinless salmon fillets (total weight: 1¼ pounds)

• 1 large red onion, cut into ¼ inch-thick wedges

• 1 tablespoon olive oil

• Kosher salt and freshly ground black pepper

Directions

Preheat the broiler and prepare the glaze.

Preheat the broiler on high, positioning the top rack about 6 inches from the heat. In a small bowl, mix together sugar and soy sauce, then set aside.

Cook the rice and broccoli.

Prepare the rice according to the package instructions, and then add the broccoli during the last 3 minutes of cooking.

Allow the rice and broccoli to sit off the heat to complete cooking.

Take the rice and broccoli off the heat, let them sit until the broccoli becomes tender, around 5 minutes, then fluff with a fork.

Prepare the salmon and onion for broiling.

In the meantime, place the salmon and onion on a foil-lined, rimmed baking sheet, drizzle with oil, and season with ½ teaspoon salt and ¼ teaspoon pepper.

Broil the salmon and add the glaze.

Broil the salmon until it becomes opaque all the way through, about 8 to 10 minutes. In the final 2 minutes of cooking, spoon half of the soy sauce glaze over the salmon.

Serve the salmon with the rice, broccoli, and remaining glaze.

Serve the salmon, onions, and broccoli-rice mixture, drizzled with the leftover glaze.

Recipe Variations

• Switch the fish. Substitute halibut, arctic char, cod, or sablefish (also known as black cod) in the same quantity. These fillets might cook slightly faster, so keep an eye on them while broiling.
• Swap in frozen broccoli. In step 2, add it to the rice 5 minutes before the cooking time ends. You may want to chop the florets a bit more after cooking before mixing them into the rice.
• Try a different vegetable. Instead of broccoli, use chopped green beans (about 1 ½ inches long) or frozen green peas.
• Bring some spice. Stir a tablespoon of sriracha into the brown sugar and soy sauce glaze for a spicy kick.
• Go maple. Replace the brown sugar with three tablespoons of pure maple syrup for a richer, more caramel-like taste.
• Omit the onion. While it's delicious, feel free to leave it out if you don't have one or simply don’t enjoy onions.

Nutrition Facts (per serving)