Honey-Garlic Salmon
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Honey-Garlic Salmon

Honey-Garlic Salmon

with Ginger-Soy Veggies and Garlic Rice

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!


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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

¾ cup

Basmati Rice

170 g

Vegetable Mix

2 tbsp

Ginger-Garlic Puree

1 tbsp

Black Sesame Seeds

(Contains Sesame)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate99 g
Sugar23 g
Dietary Fiber4 g
Protein36 g
Cholesterol70 mg
Sodium1200 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
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper


Cook garlic rice

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water 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.

Cook salmon

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat salmon dry with paper towels. Season with pepper and remaining garlic salt.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side up. Sear, until golden-brown, 2-3 min. Transfer salmon, skin-side down, to a parchment-lined baking sheet.Roast salmon in the bottom of the oven until cooked through, 4-6 min.** Carefully wipe the pan clean.

Cook veggies

Meanwhile, return the same pan (from step 2) to medium-high.When hot, add 1 tbsp (2 tbsp) oil, then vegetable mix and 1/4 cup (1/3 cup) water. Season with salt and pepper.Cover and cook, stirring occasionally, until veggies are tender, 5-7 min. Add ginger-garlic puree and half the soy sauce. Cook, stirring often, until fragrant, 30 sec-1 min.Transfer veggies to a plate, then cover to keep warm.

Make honey-garlic drizzle

Add honey-garlic sauce and remaining soy sauce to the same pan, then return to medium.Simmer, stirring often, until sauce thickens slightly, 30 sec-1 min.Remove pan from heat.

Finish rice and salmon

Add half the sesame seeds and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.If desired, carefully remove and discard salmon skin.

Finish and serve

Divide rice between plates. Top with veggies, then salmon.Spoon honey-garlic drizzle over salmon.Sprinkle with remaining sesame seeds.

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