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Glazed Salmon with broccoli rice

Servings 4
Author Melissa


  • 1/2 cup brown sugar
  • 4 tablespoons low-sodium soy sauce
  • 1 garlic clove minced
  • 1 1/2 cups brown rice
  • 3 cups vegetable broth
  • 1 head broccoli florets only, chopped (about 2 cups)
  • 9 oz edamame fully cooked with pod removed (about 1 cup)
  • 4 pieces skinless salmon fillet 1 1/4 pounds total
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil


  • Heat broiler. In a small bowl, combine the sugar, soy sauce, and garlic. Set aside.
  • Cook the rice according to the package directions, using vegetable broth instead of water, stir in the broccoli and edamame during the last 3 minutes.
  • Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
  • Meanwhile, place the salmon on a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper.
  • Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
  • Serve the salmon with the rice and the remaining glaze.