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Molasses-Soy Glazed Salmon and Vegetables

35 minutes

4 servings

I like the tangy glaze with the Salmon, but it also pairs with chicken and fish.

Molasses-Soy Glazed Salmon and Vegetables


  • Preheat oven to 400 degrees. 

  • Combine soy sauce, molasses, ginger, vinegar, and garlic in a small saucepan over medium heat.  Cook, stir often until it simmers and reduces to 1/2 cup (about 2 minutes).  Remove from heat.

  • Thinly slice the green parts of the scallions and set aside. 

  • Cut white parts and place on baking sheet. Add sugar snap peas and bell peppers.  Drizzle with oil and toss.  Spread in a single layer.  

  • Place fillets, skin side down, in with the vegetables.  Spoon 1 Tbsp. of molasses mixture over each fillet.  Sprinkle salmon and vegetables with salt and pepper.   Place in oven and bake until vegetables are tender and lightly browned 16-18 minutes. Salmon should be flaky.  

  • Prepare rice according to package directions.  Divide among the 4 plates.  Place salmon and vegetables on rice and sprinkle with scallions and sesame seeds.  Serve with remaining molasses mixture and lime wedges.


  • 1/3 soy sauce

  • 1/4 cup molasses

  • 1 Tbsp. grated ginger

  • 1 Tbsp. rice vinegar

  • 2 cloves of garlic, minced

  • 1 bunch scallions

  • 6 oz. sugar snap peas

  • 2 different colored peppers of your choice

  • 2 Tbsp. olive oil

  • 4- 6oz skin on salmon fillets

  • 3/4 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 4 servings of precooked brown rice

  • 4 tsp. toasted sesame seeds

  • 4 lime wedges

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