Brown Sugar-Glazed Double Salmon
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Brown Sugar-Glazed Double Salmon

Brown Sugar-Glazed Double Salmon

with Garlic Rice and Sugar Snap Peas

The combo of roasted salmon and fluffy rice is always a hit, and we know your family will really love the sweet and savoury flavours in this dish. Dinner tonight features salmon glazed in sauce made from brown sugar, soy sauce and hoisin sauce, and the rice is boosted with garlic.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time5 minutes


serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit(s)

Green Onion

1 tbsp

Brown Sugar

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

0.13 tsp


½ tbsp


0.06 tsp



Nutrition Values

Calories920 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber3 g
Protein59 g
Cholesterol165 mg
Sodium1510 mg
Trans Fat0 g
Potassium1350 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Parchment Paper
Silicone Brush
Baking Sheet
Measuring Spoons
Large Non-Stick Pan


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Roast salmon
  • Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
  • Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush 1 tbsp (2 tbsp) oil over top.
  • Roast salmon in the middle of the oven until cooked through, 10-12 min.**
  • Meanwhile, trim snap peas.
  • Thinly slice green onions.
Cook snap peas
  • Heat a large non-stick pan over medium heat.
  • When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed, 4-5 min.
  • Remove from heat, then cover to keep warm.
Make sauce
  • Meanwhile, combine hoisin sauce, brown sugar and soy sauce in a small pot over low heat. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine. Cook, stirring occasionally, until warmed through, 1 min.
Finish and serve
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice, salmon and snap peas between plates.
  • Drizzle sauce over top salmon.
  • Sprinkle remaining green onions over top.

If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.**