Five-Spice Glazed Salmon With Sesame Green Beans

Five-Spice Glazed Salmon With Sesame Green Beans

1/4 cup honey
4 tsp. reduced-sodium soy sauce
1 1/2 tsp five-spice powder
2 large cloves garlic, minced
4 6-oz skin-on salmon filets
Non-stick cooking spray
1 lb slender green beans, trimmed
2 tsp canola oil
1 tsp Asian sesame oil
Kosher salt and freshly ground black pepper
2 Tbs toasted sesame seeds
1 tsp lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder and garlic.  Put the salmon skin side down on a large plate and pour the honey mixture over it.  Flip the filets so they are skin-side up.  Let the fish marinate for 15 minutes at room temperature.

Position a rack 6 inches from the broiler and heat the broiler on high.  Line a large rimmed baking sheet with foil and coat with cooking spray.

In a large bowl, toss the green beans with the canola and sesame oils.  Arrange the beans on one half of the prepared baking sheet and season with salt and pepper.  Arrange the salmon skin side down on the other half of the baking sheet.  Brush the salmon with any remaining marinade from the plate.

Broil the salmon and green beans for 3 minutes.  Remove the pan from the oven, toss the green beans with tongs, and position the salmon pieces as needed so that they cook evenly.  Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes.  Toss the green beans with the sesame seeds and lemon juice and serve.

Serves 4, brought to you by Fine Cooking!

By | 2017-06-10T11:45:05+00:00 June 13th, 2013|Recipes|5 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.


  1. Michelle of Chellbellz May 24, 2011 at 1:35 PM - Reply

    This looks super good! I think I want some of this! I might try it with Roasted Asparagus.

  2. SpecialK April 29, 2012 at 6:20 PM - Reply

    This was delicious and most importantly, super quick and easy to make! Much better than anything from a Chinese restaurant.

  3. Chelly March 22, 2013 at 12:50 PM - Reply

    Thanks so much! Please share more food pairings.

  4. Nichelle June 18, 2013 at 11:01 AM - Reply

    I am so surprised that you use canola oil. Would substituting with Olive oil screw the recipe up?

    • Erika Nicole Kendall June 18, 2013 at 11:27 AM - Reply

      Don’t be! Organic canola oil is damn near the perfect cooking oil.

      Olive oil wouldn’t totally ruin the recipe (don’t use extra virgin), but I’d say that toasted sesame oil might be a better option as far as flavor pairings go.

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