Photo generated by AI
Honey-Garlic Glazed Salmon Steaks with Roasted Lemon-Herb Potatoes & Green Beans
Preparation
15 Mins
Cooking time
20 Mins
Serving
4
One oven, one pan of sides, and a quick stovetop glaze means the whole meal comes together with barely any fuss. The honey-garlic glaze does double duty — it flavours the salmon and doubles as a finishing drizzle for the vegetables.
Ingredients
For the roasted potatoes & green beans
- 1.5 lb baby potatoes, halved
- 3 cups green beans, trimmed
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, half sliced into rounds, half reserved for juice
For the salmon steaks
- 4 bone-in salmon steaks (approx. 6 oz each, about 1 in thick)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
For the honey-garlic glaze
- 3 tbsp honey
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp butter
- 1 tsp Dijon mustard
- Juice of ½ lemon (reserved from above)
- ¼ tsp red pepper flakes (optional)
To finish
- Fresh parsley, roughly chopped, for garnish
- Lemon rounds (from above), for serving
Steps
- Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil. This is your only sheet pan — you’ve got this.
- Toss the halved potatoes with 2 tbsp of the olive oil, garlic powder, oregano, salt, and pepper directly on the sheet pan. Spread them into a single layer and tuck the lemon rounds in between. Roast for 15 minutes.
- While the potatoes start roasting, pat the salmon steaks completely dry with paper towels — this is the secret to a beautiful sear. Rub all sides with olive oil, then season evenly with salt, pepper, and smoked paprika. Set aside at room temperature to take the chill off.
- While the salmon rests, make the glaze. In a small saucepan over medium-low heat, melt the butter and cook the garlic for about 1 minute until fragrant. Stir in the honey, soy sauce, Dijon, lemon juice, and red pepper flakes if using. Let it bubble gently for 2–3 minutes until slightly thickened, then remove from heat. Reserve 2 tbsp of the glaze separately — this is your finishing drizzle for the vegetables.
- When the potatoes have roasted for 15 minutes, pull the pan out and push them to one side. Add the green beans to the empty side, drizzle with the remaining 1 tbsp of olive oil, and season lightly with salt and pepper. Slide the pan back into the oven for another 10–12 minutes, until the potatoes are golden and the beans are tender-crisp.
- While the vegetables finish roasting, heat a large oven-safe or non-stick skillet over medium-high heat until hot. Place the salmon steaks in the pan and sear undisturbed for 3–4 minutes until a golden crust forms. Flip carefully — the bone helps hold the steak together — and brush the tops generously with the honey-garlic glaze. Sear for another 2–3 minutes.
- Brush the salmon with one more coat of glaze and check for doneness. The flesh should be opaque and flake easily at the thickest part, and an internal temperature of 145°F is your target. Remove from heat and let rest for 2 minutes.
- Pull the sheet pan from the oven. Drizzle the reserved 2 tbsp of glaze over the potatoes and green beans and give everything a gentle toss.
- Plate the vegetables alongside the salmon steaks, scatter with fresh parsley, and serve with the roasted lemon rounds for squeezing. Dinner is on the table — and it looks like you spent way more time than you did.
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