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Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant lime and honey-glazed salmon is a nutritious high-protein meal that brings professional flavours to the home kitchen. The combination of zesty citrus, sweet honey, and savoury soy sauce creates a beautiful glaze that caramelises slightly in the oven, perfectly complementing the delicate salmon fillets. By cooking the basmati rice and tender broccolini in the same pan, the grains absorb all the delicious juices, resulting in a dish that is as fragrant as it is satisfying.

Ideal for a midweek dinner or a healthy weekend treat, this one-pan wonder is designed for minimal effort and maximum nutritional impact. Using a casserole dish or deep frying pan allows the flavours to meld together beautifully while keeping washing up to a minimum. Serve this wholesome meal straight from the pan for an impressive yet effortless dining experience that celebrates fresh, seasonal ingredients.

Ingredients for Lime- and Honey-Glazed Salmon with Basmati and Broccolini

60 ml färsk limejuice
2 tablespoons finely grated lime peel
2 matskedar honung
2 tablespoons chopped fresh coriander plus additional for sprinkling
4 teaspoons soy sauce
1 matsked olivolja
180ml sliced shallots (about 3 large)
275g basmati rice (9 to 275g )
775ml (or more) low-salt chicken broth
4 5-to 170g skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

How to make Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Preheat oven to 232°C. Whisk lime juice, lime peel, honey, 2 tablespoons coriander, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 775ml broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 60ml fuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in centre and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped coriander and serve from skillet.

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