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Molasses-Soy Glazed Salmon with Roasted Vegetables and Brown Rice Recipe

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3.8 from 13 reviews

This Molasses-Soy Glazed Salmon and Vegetables recipe offers a quick, flavorful, and nutritious seafood dinner perfect for busy weeknights. Featuring a tangy molasses-soy glaze and savory roasted vegetables, this dish balances hearty ingredients with simple preparation. The salmon fillets are baked skin-on alongside sugar snap peas, bell peppers, and scallions, then served with brown rice for a complete meal. The glaze is versatile enough to complement chicken or shrimp as well.

Ingredients

Glaze and Marinade

  • 1/3 cup soy sauce
  • 1/4 cup molasses
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic (about 2 garlic cloves)

Vegetables

  • 1 bunch scallions (about 5 oz.)
  • 6 ounces sugar snap peas (about 1 1/2 cups), trimmed
  • 2 medium-size yellow bell peppers, cut into 1/2-inch-thick wedges
  • 2 tablespoons olive oil

Salmon and Seasoning

  • 4 (6-oz.) skin-on salmon fillets
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Sides and Garnishes

  • 2 (8.8-oz.) packages precooked microwavable brown rice
  • 4 teaspoons toasted sesame seeds
  • 4 lime wedges (optional)

Instructions

  1. Prepare the glaze: In a small saucepan over medium heat, combine soy sauce, molasses, grated ginger, rice vinegar, and minced garlic. Cook while stirring frequently until the mixture simmers and reduces to about half a cup, approximately 2 minutes. Remove from heat and set aside.
  2. Prep the vegetables: Thinly slice the green parts of the scallions and set aside for garnish. Cut the white parts into 1-inch pieces. On a large rimmed baking sheet, place the white scallion pieces, sugar snap peas, and bell pepper wedges. Drizzle with olive oil and toss well to coat all vegetables evenly, then spread in an even layer on the sheet.
  3. Add the salmon and glaze: Nestle the skin-on salmon fillets skin-side down amidst the vegetable mixture on the baking sheet. Spoon about 1 tablespoon of the molasses-soy glaze over each fillet. Reserve any remaining glaze for serving. Sprinkle the salmon and vegetables evenly with kosher salt and black pepper.
  4. Bake the dish: Place the baking sheet in the preheated oven at 400°F. Bake for 16 to 18 minutes, or until vegetables are tender and lightly browned, the salmon is cooked to medium doneness, and the glaze is golden and caramelized.
  5. Prepare the rice: While the salmon and vegetables are baking, prepare the precooked brown rice according to package directions.
  6. Plate and garnish: Divide the cooked rice evenly among four serving plates. Place the roasted salmon and vegetables on top. Sprinkle with reserved scallion greens and toasted sesame seeds. Serve with the remaining molasses glaze on the side and lime wedges if desired for a fresh citrus touch.

Notes

  • Cut vegetables into similar sized pieces to ensure even cooking.
  • Thin fish fillets are not recommended as they may overcook before vegetables are done.
  • Substitute couscous or quick-cooking farro for brown rice as desired.
  • The glaze also pairs well with chicken and shrimp if you want to vary the protein.
  • Use skin-on salmon fillets to help keep fish moist during baking.
  • Oven temperature and baking time may vary slightly based on your equipment—check salmon doneness carefully.

Find it online: https://cookedbysarah.com/molasses-soy-glazed-salmon-with-roasted-vegetables-and-brown-rice-recipe/