Honey-Soy Salmon and Stir-Fry Vegetables

salmon, sweet glaze, cabbage, mushrooms, carrots, sugar snap peas + asparagus

1713 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 481 | Category: Low-Calorie, Pescatarian | Allergens: Contains Fish (Salmon), Soy + Gluten (Soy Sauce) | Excellent Source of: Iron, Protein, Vitamin C | Good Source of: Fiber, Vitamin A


  • - Aluminum Foil or Veggie Grilling Rack
  • - Baking Tray
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Small Mixing Bowl
  • - Spatula
  • - Whisk

What You Need:

  • - Canola Oil
  • - Cooking Spray

What We Send:

  • - Asparagus Pieces
  • - Ginger
  • - Honey
  • - Mushrooms
  • - Salmon
  • - Sesame Oil
  • - Shredded Purple Cabbage and Carrot Mix
  • - Sliced Scallions
  • - Soy Sauce
  • - Sugar Snap Peas

Wine Pairings by @grapefriend

Pinot Noir is perfect with salmon and mushrooms too – a no brainer for this dish.

Beer Pairings

Go for a Belgian Wit! This traditional beer won't over power the salmon while having enough wheat body to hold up to a sweet glaze.

TK Table Talk:

When you need comfort, what do you cook?

What To Do:

1. Preheat oven to 450°F. Line a baking tray with foil and coat with cooking spray.

Honey-Soy Salmon and Stir-Fry Vegetables - Step 1

2. Make Sauce: In a small bowl, stir together honey and 1 teaspoon soy sauce.

Honey-Soy Salmon and Stir-Fry Vegetables - Step 2

3. Roast Salmon: Place salmon fillets on baking tray. Spread sauce on tops of salmon. Roast until just cooked through (7-9 minutes).

Honey-Soy Salmon and Stir-Fry Vegetables - Step 3

4. Start Stir-fry: While salmon roasts, heat sesame oil and canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, all but 1 tablespoon scallions (save for garnish), and ginger. Sauté 3 minutes until mushrooms are browned.

Honey-Soy Salmon and Stir-Fry Vegetables - Step 4

5. Finish Stir-fry: Add cabbage mix, sugar snaps, asparagus pieces, remaining soy sauce, and 1 tablespoon water. Cook until tender (about 3 minutes).

To Serve: Divide vegetables and salmon among plates and garnish with reserved scallions. Drizzle reserved honey mixture over salmon.

Pro Tip:

Don’t toss the syrupy glaze that accumulates on the foil while the salmon cooks. Brush it on the finished salmon for an added kiss of flavor.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife