Here’s a recipe that will win over even the pickiest eaters—kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. During the last couple minutes of broiling the salmon, brush it with a glaze made from brown sugar and low-sodium soy sauce or tamari. The sweet-salty sauce starts to caramelize on top of each fillet (and the sliced red onions cooked alongside), turning irresistibly sticky and slightly crisp.
How to Make It
Step 1
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Step 2
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Step 3
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Step 4
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Step 5
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Step 6
Serve the salmon and onion with the rice and the remaining glaze.
