Five-Spice-Glazed Salmon with Sesame Green Beans

by Food Hound on January 25, 2011

in Main Dishes, Seafood

Post image for Five-Spice-Glazed Salmon with Sesame Green Beans

There is something luxurious about eating salmon. It’s rich, it’s buttery, and its built for bold flavors. There’s also something sexy about a glaze. It’s the sauce’s more risque cousin.

Seriously, this is food porn if I’ve ever seen it. It’s like an episode of “The Tudors” on your plate.

I pretty much tear out any recipe for glazed salmon I can find. It’s always easy, it’s always good for you (unless you wrap it around a Twinkie/Hoho/Little Debbie Cake), and it’s always delicious. Think about all the times you see “maple glazed” or “honey glazed” salmon in a magazine. Kind of makes your mouth fill up with saliva, right?

I think it’s because the sweet glaze perfectly balances the richness of the salmon, and the public at large finds that any recipe with the word “glaze” in it instantly earns 5 extra sexy points. It probably stimulates the part of my brain that is attracted to glazed donuts, which is actually all of my brain.

This salmon is delish and way too easy to be legal- no searing, no grilling, no house smelling of fish for days.  I’m a HUGE five-spice powder fan, so not only do I do the quickie 15-minute marinade, I double the marinade and reserve half of it to drizzle over the salmon once it’s cooked.  If I ever make donuts, I’ll double that glaze, too.  My brain just works that way.

I didn’t make the green beans this time because I roasted a huge batch of my very own tomatoes earlier in the day; Juliet hybrid tomatoes are the only veggie I can grow, and it turns out I can grow them very, very well.  But I usually do make the green beans and they turn out perfectly.

This is truly a one-pan meal, which makes it special.  The glaze makes it extra-special.  Drizzling extra glaze over the whole cooked mess makes it extra-extra-special.  You get the idea.  Enjoy!

Five-Spice-Glazed Salmon with Sesame Green Beans
Adapted from Fine Cooking
Serves: 4
  • ½ c honey
  • 3 T soy sauce
  • 1 T five-spice powder
  • 3 large cloves of garlic, minced
  • 4 6-oz salmon filets
  • Nonstick cooking spray
  • 1 lb haricots verts (slender green beans), trimmed
  • 2 tsp canola oil
  • 1 tsp Asian sesame oil
  • 2 T toasted sesame seeds
  • 2 tsp lemon juice
  1. In a small bowl, whisk together honey, soy sauce, five-spice powder and garlic. Place salmon skin-side down on a large plate and pour half of the honey mixture over it; reserve the rest and set aside. Flip the filets so they are skin-side up, and let them marinate at room temperature for 15 minutes.
  2. Position a rack 6" from the broiler, and heat the broiler on high (see my note below). Line a rimmed baking sheet with foil and spray with cooking spray.
  3. In a large bowl, toss the green beans with canola and sesame oils. Arrange the beans on one half of the baking sheet. Arrange the salmon, skin side down, on the other end of the baking sheet. Brush the salmon with any remaining marinade on the plate.
  4. Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition salmon filets as needed so they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, about 3 minutes more. Toss the green beans with the lemon juice, drizzle reserved marinade over fish and beans till your heart is content and serve.
The cooking time on this varies greatly based on size of salmon filets, as well as strength of your broiler. I happen to have a very weak broiler, so I usually bake this at 400 degrees F for about 12-17 minutes, depending on the thickness of my filets.

{ 17 comments… read them below or add one }

Angela January 25, 2011 at 4:29 am

Sesame oil has to be one of the most wonderful things in the world. This recipe just looks amazing. I mean – glazed salmon – you are right, food porn. And green beans with sesame – also very sexy.


Indie.Tea January 25, 2011 at 5:55 am

The dish sounds SO gorgeous. And fairly healthy too – good combination 🙂


katerina January 25, 2011 at 8:40 am

This salmon looks so mouthwatering. i like your addition of five spices. It gives an extra kick.


highlandsranchfoodie January 25, 2011 at 1:14 pm

I’m about half way through renting the first season of the Tudors…. love it.


Cathy January 25, 2011 at 2:59 pm

Wow, I love the flavors you’ve combined in this glaze. I noticed salmon on the ad at the market this week. Can’t wait to try this.


beyond the peel January 25, 2011 at 11:00 pm

Some food is naturally sexy, you’re right. This is one of them!


blackbookkitchendiaries January 26, 2011 at 12:08 am

such lovely flavors! i cant wait to try this out.


Reeni January 26, 2011 at 2:40 am

I love the sweet and spiciness of the 5 spice powder! All these flavors are perfect salmon! So insanely good.


Design Wine and Dine January 26, 2011 at 1:39 pm

I make a similar salmon dish but without the 5 spice…which I DO have so I MUST try!!!

I adore salmon every which way (except overcooked) but I think Asian style is my favorite b/c you’re right…something about the flavors of a “sexy Asian glaze” that cuts the sometimes overwhelming richness of the fish!

Thanks for sharing this!


Joanne January 26, 2011 at 5:59 pm

I am way big on salmon glazes also and this one looks fantastic. I’ve kind of fallen in love with five spice lately…definitely need to try this!


Chris January 26, 2011 at 8:35 pm

This sounds great and I adore any dish that lets me cook multiple items together.

I don’t do much fish but I do cook salmon for the boys.

Here’s one that John Dawson did this year:

I thought you would enjoy drooling over the glaze 😉 It is extra sexy too!


My Carolina Kitchen January 26, 2011 at 10:29 pm

What a great recipe. We adore salmon in our house and I’ll be giving this one a try very, very soon.

Reply January 27, 2011 at 1:17 am

Mmmm…salmon is one of my favorites! I love the glaze…I will definitely have to try this recipe! 🙂


Rita January 27, 2011 at 1:27 am

We love salmon and yours really looks appetizing; what a great recipe. I am saving this one; love the combination of ingredients.


Chow and Chatter January 27, 2011 at 2:05 am

wow looks fab you know how I like salmon


A SPICY PERSPECTIVE January 27, 2011 at 2:39 am

Sounds very alluring! 😉


Shu Han April 4, 2011 at 10:31 pm

I find 5 spice super versatile and I love the flavour of it, maybe because I’m chinese 😉 I have done it while roasting chicken with mandaring oranges yum yum

this salmon soudns yummy btw!


Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: