Marinated Salmon

“This is my all-time favorite weeknight meal. It is quick and healthy. I make it at least once week and we never tire of it. It takes a mere twenty minutes, goes great with a white wine, and only requires three pans! What’s not to love?” – Andi

  1. Salmon + Marinade
    • 1 tablespoon of Thai Sweet Chili Sauce
    • 0.25 cup of Ponzu Soy Sauce (Standard Soy Sauce works if you don’t have Ponzu)
    • 1 small (nickel-sized) knob of Ginger – peeled and smashed
    • 2 each Garlic Clove – minced
    • 2 Fillets of Salmon
    • 1 tablespoon of Vegetable Oil
  2. Broccoli
    • 1 head of Broccoli
    • 1 tablespoon of Butter
    • 2 each Garlic Cloves – minced
  3. Rice
    • 1 cup Minute Brown Rice
    • 1/2 Onion – diced
    • 1 cup of water


Salmon + Marinade

  1. All all ingredients to a bowl and mix.
  2. All the salmon fillets to the marinade and let set for at least one hour.
  3. After salmon is marinaded, place on salmon fillets on a paper towel with skin side down. Pat the skin dry.
  4. Heat a sauté pan on medium. Coat bottom of pan with vegetable oil.
  5. Place the salmon carefully in the pan, skin side down. Sear on one side for five minutes or until skin is crispy.
  6. Carefully flip your salmon and sear on the other side for five minutes.
  7. Turn off the pan and let it rest for five minutes before serving.


  1. Heat a sauté pan on low-medium.
  2. Add butter.
  3. After butter is melted, add the minced garlic.
  4. Heat the garlic until it is translucent. Make sure to pay close attention to the garlic as it can burn easily if your pan is too hot.
  5. Add broccoli and stir to coat with the garlic butter.
  6. Add enough water to steam broccoli, but not so much that you drown the broccoli.
  7. Cover your pan with a lid and heat on medium for ten minutes.
  8. After ten minutes take the lid off and season with salt and pepper.


  1. Cook the onion over medium heat until translucent, or for about three minutes.
  2. Add water and bring to a boil.
  3. Add rice and cover.
  4. Lower the temperature to low-medium.
  5. Cook for ten minutes or until the rice is finished.

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