Honey Garlic Salmon with Green Beans
Why this recipe works
- Fast weeknight cooking: Salmon and green beans roast together on one hot tray, keeping the total cooking time short.
- Balanced glaze: Honey brings sweetness, soy sauce adds savoury depth, and lemon keeps the glaze bright rather than heavy.
- Easy to serve: The sticky sauce works well with simple sides such as steamed rice, noodles or roasted potatoes.
Get the most out of this recipe
Texture tips
- Keep the salmon moist: Check the thickest part early and remove the fish as soon as it flakes easily but still looks moist.
- Protect the green beans: If the beans are ready before the salmon, move them to the tray edges so they soften less aggressively.
Ingredient notes
- Salmon choice: Skin-on or skinless fillets both work; skin-on pieces are slightly more forgiving during roasting.
- Citrus balance: Lemon keeps the honey glaze fresh, while lime gives a sharper, more aromatic finish.
Common mistakes
- Do not crowd the tray: Spread the beans in a single layer so they roast rather than steam under the salmon and glaze.
- Avoid dry salmon: Very thick fillets may need slightly longer, but check by flaking gently rather than relying only on the timer.
Make-ahead tips
- Prep ahead: The garlic, lemon and glaze can be prepared ahead, but keep the salmon and beans separate until roasting.
- Reheat gently: Warm leftovers on a tray at 180°C (355°F) until piping hot, or serve cold as a salad-style lunch.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and set a baking tray in the oven to preheat. Finely grate the zest from the lemon, then squeeze the juice; cut any remaining lemon into wedges for serving. Finely grate the garlic.
- In a mixing bowl, whisk together the honey, soy sauce, sesame oil, lemon zest, lemon juice and garlic. Add the green beans and toss to coat well.
- Carefully remove the hot tray from the oven and spread the green beans out in a single layer, keeping the bowl with any remaining sauce. Nestle the salmon on the tray and spoon about half of the remaining sauce over the fish. Roast for 10 minutes.
- Spoon the rest of the sauce over the salmon and return to the oven for 3 to 5 minutes, until the salmon is just cooked through and flakes easily at the thickest part. If the beans are done before the salmon, move them to the edges of the tray so they do not overcook.
Recipe notes
Tips
- For the stickiest glaze, spoon the sauce over the salmon twice during roasting, as it helps it lacquer rather than run off.
- If your salmon fillets are very thick, add 2 to 3 minutes to the first roast and check for doneness by gently pressing with a fork; it should flake but still look moist.
- If serving vulnerable groups, cook the salmon until it is piping hot throughout.
Substitutions
- Replace sesame oil with olive oil for a milder flavour.
- Replace lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the salmon and green beans in a sealed container. Reheat on a baking tray at 180°C (355°F) for 8 to 10 minutes until piping hot, or eat cold as a salad-style leftover.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Sesame Soybeans
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