Soy-Maple Glazed Salmon

Soy-Maple Glazed Salmon

with Sugar Snap Peas and Sweet Potato Mash

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In this weeknight winner, salmon is drizzled with a sweet soy-maple glaze and pan-seared to a crispy finish. It is all finished to perfection with chives, sweet potato mash, and crispy snap peas.

Tags:Quick Prep
Allergens:Seafood/Fruit de MerFish/PoissonSoy/SojaWheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Maple Syrup

340 g

Sweet Potato, cubes


7 g


227 g

Sugar Snap Peas

3 tbsp

Sour Cream


Not included in your delivery

2 tbsp

Unsalted Butter*


½ tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate62 g
Sugar27 g
Dietary Fiber8 g
Protein39 g
Cholesterol105 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce.

Combine sweet potatoes, 1 tsp salt and enough water to cover in a large pot (approximately 1 inch). (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.


While sweet potatoes cook, thinly slice chives. Trim the snap peas. Pat salmon dry with paper towels, then season both sides with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then snap peas. Cook, stirring occasionally, until snap peas are tender, 2-3 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.


Add 1/2 tbsp oil (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.** Transfer to the plate with snap peas and cover to keep warm. Add soy sauce, maple syrup and 2 tbsp water (dbl for 4 ppl) to the same pan. Stir together, until slightly thickened, 3-4 min.


When sweet potatoes are done, drain and return potatoes to the same pot, off heat. Using a potato masher, mash in the sour cream, half the chives and 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper.


Divide snap peas, mashed sweet potatoes and salmon between plates. Drizzle soy-maple glaze over salmon. Sprinkle remaining chives overtop.