Five-Spice Glazed Roast Salmon with Sesame Green Beans

Chinook Salmon

Chinook Salmon

By Cat, Jan, 2008 (Photo, right, from Wikimedia Commons)

Salmon is my all-time favorite fish. We used to have wild land-locked Kokanee salmon in our beautiful Flathead Lake, so I grew up eating and loving them. Sadly, they are gone from the lake now.

Use only wild-caught salmon, as always.  My favorite is from the Bristol Bay fishery in Alaska, but Copper River is good also, if overpriced.

Chinese 5-Spice powder is a spice mix; you can usually find it in the bulk department of natural food stores, or make your own (see Curries & Blends for my recipe).

See also: 1. Fish and Seafood Menu2. Asian Menu; 3. Herbs & Spices: Chinese Five Spice Blend


Five-Spice Glazed Roast Salmon with Sesame Green Beans

This recipe is adapted from Fine Cooking (1), originally by Ivy Manning. The original recipe serves 4, but I’ve modified for 2. I don’t really like to use soy sauce, but keep a small bottle of Organic Tamari sauce on hand as a substitute. Braggs Aminos can also be used.

The original recipe cooks the fish in a broiler, but you could also use a grill, or roast it in the oven.

Ingredients & Equipment:

Cat’s note based on testing: you may wish to make more of the glaze; I made it as written  for 12 oz salmon, but I used only one 6 oz salmon fillet.

  • 1 Tbsp toasted sesame seeds 
  • one 12-oz salmon fillet (or two 6-oz), cleaned
  • Glaze:
  • 2 Tbsp honey
  • 2 tsp Organic Tamari sauce
  • ¾ tsp five-spice powder
  • 1 large clove garlic, minced
  • about 2 tsp olive oil, divided
  • Green Beans:
  • 8 oz young green beans, trimmed
  • ½ tsp Asian sesame oil
  • Serving:
  • unrefined sea salt and freshly ground black pepper
  • ½ tsp freshly squeezed lemon juice
  • Equipment:
  • small cast iron skillet
  • small bowl
  • medium bowl
  • platter
  • broiler pan or rimmed baking sheet
  • foil (optional)


  • Toast sesame seeds: Use a dry, heavy-bottomed skillet on top of the stove, shaking pan until seeds are lightly browned and fragrant. Set aside.
  • Place salmon fillet(s) on platter skin side down.
  • Position broiler rack 6 inches from heat source, then heat on high. If desired, line rimmed baking sheet with foil and brush with olive oil; or use unlined baking sheet and brush with oil.
  • Glaze: whisk honey, soy sauce, five-spice and minced garlic. Pour mixture over flesh of fish, then flip fillet(s) over, skin side tup to marinate for 15 minutes at room temperature.
  • Green Beans: Toss beans with 1 tsp olive oil and sesame oil in medium bowl.
  • Broil: Arrange beans on one half of the baking sheet; season with salt and pepper. Arrange salmon, skin side down, on other half of baking sheet and brush with marinade from the plate.
  • Broil for 3 minutes. Remove pan from oven, toss beans with tongs and reposition salmon as needed to cook evenly. Broil until salmon is just cooked through (slightly rare) and the beans are crisp-tender, 2 – 3 minutes.
  • Serve: Toss beans with sesame seeds and lemon juice. Arrange fish on platter with beans and serve.

Serving Suggestions


9/22/11: I made this with an 8-oz Wild king salmon filet, about 2” thick in the middle. I didn’t adjust the amount of glaze for the smaller fillet. It needed more cooking time, about 8 minutes total. It didn’t seem like there was too much glaze and the flavor was great. The beans were an excellent accompaniment, along with steamed brown rice, pickled beets and a green salad.


  1. Fine Cooking (

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