This honey glazed salmon with beetroot dill sauce is a great recipe to add to your January grocery list. If you’re trying to decompress from the holidays and need a little less carbs and cheese in your week, this salmon recipe is a light option that will have you feeling full and focused.
What’s in this honey glazed salmon with beetroot dill sauce
This recipe is a lot easier than it sounds. Honey glazed salmon requires a quick marinade of honey, paprika, soy sauce, olive oil and plenty of garlic. We sear it on the stovetop and plate it with a yogurt sauce blended with fresh dill, roasted beet and a pinch of salt. Topped with roasted spicy broccoli, this dish is creamy, citrusy and VERY colorful.
What you need to make honey glazed salmon
- Large cast-iron pan or skillet – to sear the salmon. Here is my favorite all-day pan from Staub.
- Medium baking sheet – to roast the beet and broccoli. I love the Gold touch non stick pans from Williams Sonoma.
- Food processor – to make our beetroot dill sauce.
How to make honey glazed salmon
I get about a pound of salmon fillets at Trader Joe’s. I like to place the salmon in a large bowl and then top it with our spices. Paprika, chopped garlic, salt, pepper and olive oil. Then drizzle on a few spoonfuls of honey and a dash of soy sauce. Use a spoon to stir up the sauce and coat the salmon thoroughly. Add a squeeze of lemon and some lemon zest if you have it.
MAKE THE NIGHT BEFORE: It’s important to let the salmon marinate for at least 1 hour. Or, you can even prepare the marinade and let the salmon sit in the sauce overnight. Just be sure to put it in the refrigerator in a covered container if you do.
W hen it’s done marinating, prepare your pan. Add a touch of olive oil to the pan and heat it over medium heat. Then place your salmon skin side up and let it cook for 4-5 minutes before flipping.
How to make the beetroot dill sauce
This sauce can be made in conjunction with the broccoli. Place 1 beet on a baking sheet among the chopped broccoli. Be sure to wash your beet with some water, but you don’t need to peel it or chop it up yet.
Drizzle on a bit of olive oil and then roast the beet and broccoli in the oven for about 20-25 minutes. The beet should be soft. How to check if a beet is cooked: insert a knife into it and see if the beet falls off easily. If not, it might need some more time.
The beet will be hot when you remove it from the oven, so let it cool for a couple minutes. Cut off the rooted bottom and the top and then chop it up into a few pieces. Add it to the food processor with some plain greek yogurt, dill, lemon and salt. Add a dash of olive oil and pulse it until smooth.
How to store leftover honey glazed salmon with beetroot sauce
I don’t recommend putting the salmon and the sauce in the same Tupperware, as it might make the fish soggy. Store leftover sauce in a small bowl or container and place the salmon in an airtight container with the leftover broccoli.
Other recipes to try
If you liked the honey glazed salmon with beetroot dill sauce, here are some other recipes to try:
- Gouda Turkey Meatballs with Greek Yogurt Sauce
- Kale and Leek Soup with Cornbread
- Honey Glazed Chicken and Farro Bowls
- Creamy Garlic Salmon and Brussel Sprouts
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Honey Glazed Salmon with Beetroot Dill Sauce
Equipment
- 1 cast iron skilet or large pan
- 1 medium baking sheet
- 1 Food processor
Ingredients
Honey Glazed Salmon
- 1 lb salmon fillets
- 2 tbsp honey
- 2 tbsp olive oil
- ½ tsp paprika
- 1 tsp soy sauce
- 4 garlic cloves chopped
- sprinkle of salt
- zest and juice of ½ a lemon
- sprinkle of pepper
Beetroot Sauce
- 1 large beet
- ¼ cup plain Greek yogurt
- 2 tbsp fresh dill chopped
- juice from half a lemon
- pinch of salt
Spicy Broccoli
- 1 lb broccoli florets chopped
- 1 tbsp olive oil
- red pepper flakes
Instructions
- Place your salmon in a large bowl. Add the garlic, salt, pepper, paprika, honey, olive oil, lemon juice and zest and soy sauce. Gently mix and cover the salmon thoroughly with the ingredients. Cover the bowl with foil or a towel and let chill and marinate for at least 1 hour.1 lb salmon fillets, 2 tbsp honey, 2 tbsp olive oil, ½ tsp paprika, 1 tsp soy sauce, 4 garlic cloves, sprinkle of pepper, pinch of salt, zest and juice of ½ a lemon
- Preheat the oven to 350°F. On a baking sheet, add the beet and the broccoli. Drizzle with olive oil. Use your hands to coat the vegetables. Sprinkle the broccoli with red pepper flakes and salt. Roast the vegetables for 20-25 minutes, until the broccoli is slightly crispy and the beet has softened.1 large beet, 1 lb broccoli florets, red pepper flakes, 1 tbsp olive oil
- In the meantime, sear the salmon in a cast iron skillet over medium heat. Add a touch of olive oil to the pan and place the salmon skin side up. Cook for about 4 minutes and then flip the fish to cook on the other side for another 4 minutes. Then remove from the heat.
- Remove the top and bottom of the beet and chop up the rest. Place the beet in the food processor and add the yogurt, dill, lemon juice and salt. Pulse the food processor until the yogurt is smooth and pink.sprinkle of salt, ¼ cup plain Greek yogurt, 2 tbsp fresh dill, juice from half a lemon
- Plate the salmon with plenty of beet sauce and broccoli.
