Spicy Asian Salmon and Broccoli Florets

Before I move on to today’s recipe, I want to remind my blogging buddies to post their best berry recipes to my Very Berry Blog Hop. This is the perfect time of year to collect recipes for all those juicy berries we’re picking up at our local farmers’ markets.

On to today’s salmon recipe . . .

In days gone by I’d spend hours searching for chicken recipes. Chicken made an appearance on the table at least three times a week and finding creative ways to serve it was always a challenge.

Asian Salmon and Broccoli

Asian Salmon and Broccoli

These days salmon graces our table just as often, and dreaming up tasty salmon recipes week after week is just as challenging.



The combination of sweet apricot jam, ginger, soy sauce and nutty sesame oil works perfectly with salmon’s distinctive taste and a bunch of crisp-tender broccoli.

Asian Salmon and Broccoli

Asian Salmon and Broccoli

After a quick fry in the pan, this salmon and broccoli was ready for a splash of sauce and on the table in no time flat.

If you can’t stand the thought of serving an Asian dish without rice, I’d double the sauce so you have enough to drizzle over your favorite brown rice.

Happy, healthy cooking!

Spicy Asian Salmon and Broccoli Florets
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • ¼ cup no sugar apricot jam
  • 1 teaspoon ginger, crushed
  • 1 clove garlic, crushed
  • 1 tablespoon soy sauce
  • 4 cups broccoli, florets
  • 1 pound salmon filets
  • ½ tablespoon coconut oil
  • 2 tablespoons almonds, slivered
  1. Preheat a non-stick or cast iron skillet over medium heat.
  2. Combine vinegar, sesame oil, jam, ginger, garlic, and soy sauce in a small bowl.
  3. Add coconut oil to the pan and place salmon filets skin side down in the pan. Fry for 4 - 5 minutes until you can see by the sides that the fish is ⅔ of the way cooked. Then flip and cook the other side until just barely cooked. Remove and cover with foil to keep moist.
  4. Add broccoli to the pan with 4 tablespoons water. Stir fry until broccoli is crisp-tender, then add sauce to the pan and toss to coat.
  5. Add salmon back to the pan to warm through and serve with broccoli and sauce. Sprinkle with almonds.

Calories: 299 Weight Watchers PointsPlus 7 Total Fat: 11.80g Cholesterol: 62mg Sodium: 339mg Total Carbs: 20.50g Dietary Fiber: 2.95g Sugars: 10.47g Protein: 26.48g
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  1. says

    Sounds like a wonderful recipe to try – I just made Salmon with Basil Tapenade today (as part of the French Fridays with Dorie group) and I am always on the lookout for fresh and delicious recipes for salmon, your recipe sounds just like something I would make for the family, with a little bit of basmati rice and a bit of a sauce. Thanks for sharing the recipe and have a wonderful weekend!

  2. says

    Beautiful display Kristin! Hubby doesn’t care for salmon unless it’s smoked, as in lox, but he likes most other fishes. I ,on the other hand, think salmon is delish and miss eating it! I really must try your recipe, maybe the fruity apricot flavor will change his mind.

    • says

      I hear that a lot. My son and sister-in-law don’t care for it either. I think it’s because it has such a distinctive taste. Jazzing it up helps for sure. :)

  3. says

    I’ve never combined salmon with apricot jam (or any jam, now that I think about it), but it sounds like a terrific combo. I have done salmon + maple syrup, and the jam would be so similar. Terrific flavorings on this – great recipe. Thanks.

  4. Janine says

    My gosh! These are two of my favorites. The broccoli and salmon combination is definitely mouth-watering! By the way, can I use coconut oil instead of sesame oil? It’s hard to find sesame oil in our area. Besides, I also think that coconut oil benefits can even give additional aroma and sweet taste to this delicious recipe :)

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