Honey-Garlic Salmon
with Ginger-Soy Veggies and Garlic Rice- Fish
- Seafood/Fruit de Mer
- Soy
- Sulphites
- Wheat
- Milk
- Sesame
Tender salmon with a sweet honey-garlic drizzle, what could be better? Pair that with buttery garlic rice and aromatic stir-fried carrots and bok choy, and you've got a speedy, simple and satisfying meal! No need to fuss over this one!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
113 g
Bok Choy, chopped
15 g
Ginger
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water (dbl for 4 ppl) and half the garlic salt to a medium pot. Bring to a boil over high heat. Once boiling, 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.
Meanwhile, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Pat salmon dry with paper towels. Season with pepper and remaining garlic salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add ginger and half the soy sauce. Season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec. Transfer veggies to a plate, then cover to keep warm.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 2-3 min.** Remove the pan from heat. Transfer salmon to a plate. Carefully wipe the pan clean.
Add honey-garlic sauce and remaining soy sauce to the same pan, then return the pan to medium. Simmer, stirring often, until sauce thickens slightly, 30 sec. Remove the pan from heat.
Add half the sesame seeds and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts. If desired, gently remove and discard salmon skin. Divide rice and veggies between plates. Arrange salmon over top. Spoon honey-garlic drizzle over salmon. Sprinkle with remaining sesame seeds.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-garlic sauce is a clear standout, delivering a satisfying sweet-savoury balance that pairs beautifully with the salmon. Some reviewers found the rice and vegetables a touch bland on their own and suggest adding extra seasoning or a splash of soy sauce to boost depth.
- Ease of prep: Most reviewers found this a quick and straightforward meal to pull together. A few noted the multi-pan process added steps, and that the salmon occasionally took longer to cook through than the instructions suggested.
- Suggestions: Let the pan cool slightly before adding the honey-garlic sauce, as several reviewers found it caramelised too quickly into a hard candy on high heat. Some added spicy mayo, hoisin, chilli oil, or a squeeze of lemon juice to round out the flavour; others mixed the veggie sauce in rather than pouring it over top.
- Leftovers: At least one reviewer noted the dish tasted even better the next day, making it a solid choice for lunch leftovers.
- Portions: Many reviewers felt the vegetable quantity was too small, especially for two or four people, and recommend adding extra broccoli, carrots, or onion to bulk up the dish.
