Brown Sugar-Glazed Salmon
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Brown Sugar-Glazed Salmon

Brown Sugar-Glazed Salmon

with Garlic Rice and Sugar Snap Peas

The combo of roasted salmon and fluffy rice is always a hit and tonight the family will really love the sweet and savoury flavours that come with it. The salmon is glazed with a sauce made from brown sugar, soy sauce and hoisin sauce, and the rice is boosted with garlic.

Family Friendly
Seafood/Fruit de Mer

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

Preparation Time35 minutes
Cooking Time


serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

1 tbsp

Brown Sugar

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Basmati Rice

170 g

Green Beans

2 unit

Green Onion

½ tbsp

Garlic Salt

1 unit

Vegetable Broth Concentrate

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

0.13 tsp



Nutrition Values

/ per serving
Calories650 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber3 g
Protein35 g
Cholesterol55 mg
Sodium1360 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
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Measuring Spoons
Large Non-Stick Pan
Small pot


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 1/2 tbsp (1 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 salmon. Sprinkle remaining green onions over top.

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