Soy-Maple Glazed Salmon
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Soy-Maple Glazed Salmon

Soy-Maple Glazed Salmon

with Sugar Snap Peas and Sweet Potato Mash

In this weeknight winner, salmon is drizzled with sweet soy-maple glaze and pan-seared to a crispy finish. A sprinkling of chives, sweet potato mash and crispy snap peas round out this dish.

Low CO2

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

Preparation Time20 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 tbsp

Soy Sauce

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

2 tbsp

Maple Syrup

2 unit(s)

Sweet Potato

7 g


227 g

Sugar Snap Peas

1 unit(s)

Sour Cream

(Contains Milk)

Not included in your delivery

¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


½ tbsp



Nutrition Values

Calories700 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate65 g
Sugar32 g
Dietary Fiber7 g
Protein32 g
Cholesterol120 mg
Sodium1020 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium200 mg
Iron4 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.


Large Pot
Measuring Spoons
Large Non-Stick Pan
Potato Masher


Cook sweet potatoes
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (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.

  • Meanwhile, thinly slice chives. Trim snap peas.
  • Pat salmon dry with paper towels, then season both sides with salt and pepper.
Cook snap peas
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then snap peas. Cook, stirring occasionally, until snap peas are tender, 3-5 min.
  • Season with salt and pepper.
  • Transfer snap peas to a plate, then cover to keep warm.
Cook salmon and make glaze
  • Add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down, to the same pan.
  • Pan-fry until skin is golden-brown and crispy, 2-3 min. Flip salmon. Continue cooking until cooked through, 2-3 min.**
  • Transfer to the plate with snap peas, then cover to keep warm.
  • Add soy sauce, maple syrup and 2 tbsp (4 tbsp) water to the same pan.
  • Cook, stirring often, until glaze thickens slightly, 3-4 min.

Mash potatoes
  • When sweet potatoes are fork-tender, drain and return them to the same pot, off heat.
  • Mash sour cream, half the chives and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth.
  • Season with salt and pepper, to taste.
Finish and serve
  • Remove and discard salmon skin, if desired.
  • Divide snap peas, sweet potato mash and salmon between plates.
  • Drizzle soy-maple glaze over salmon.
  • Sprinkle remaining chives over top.