Apricot Ponzu Glazed Salmon with Ginger Lime Rice and Roasted Broccoli

This salmon dish features a luscious pan sauce made with apricot jam, citrusy ponzu, garlic, ginger and butter. Paired with fragrant ginger lime rice and garlicky roasted broccoli, it’s a complete meal that’s both quick and impressive.

The sauce comes together in minutes, coating the salmon in a glossy, sweet-tangy glaze. The rice gets a fresh kick from lime zest and ginger, while the broccoli roasts until tender and golden. It’s a balanced, flavorful dinner that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry produce. Peel and mince ginger until you have 1 tablespoon. Cut broccoli into bite-size pieces. Peel and mince or grate garlic. Zest and quarter the lime.
2. In a small pot over medium-high heat, melt 1 tablespoon butter. Add half the minced ginger and cook, stirring, until softened, about 1 minute. Stir in rice, 3/4 cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss broccoli with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. Pat salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook salmon until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest. Remove pan from heat to cool slightly.
5. Return the pan to medium heat. Add a drizzle of oil, minced garlic and remaining minced ginger. Cook, stirring, until fragrant, about 30 seconds. Stir in apricot jam, ponzu sauce and 1/4 cup water. Scrape up any browned bits from the bottom of the pan. Cook until sauce thickens, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter and a squeeze of lime juice to taste.
6. Fluff rice with a fork and stir in lime zest to taste. Season with salt. Slice salmon. Divide rice, salmon and broccoli between plates. Drizzle pan sauce over salmon. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before cooking.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lime juice with a pinch of sugar.

Can I make this dish ahead?

The sauce and rice can be made ahead, but the salmon is best cooked fresh.