Brown sugar & lime-glazed salmon

Brown sugar & lime-glazed salmon

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

This quick salmon and veg recipe is great for those looking for an easy mid-week meal.

Featured in
Main recipes, Fish recipes


  • 110g (1/2 cup firmly packed) brown sugar
  • 2 limes, juiced
  • 4 x 220g pieces salmon fillet, pin-boned, skinned
  • 80ml (1/3 cup) vegetable oil
  • 1 clove garlic, thinly sliced
  • 2cm piece ginger, cut into julienne (matchsticks)
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 2 tablespoons Massel vegetable liquid stock
  • 60ml (1/4 cup) soy sauce
  • 2 bunches broccolini, trimmed
  • Steamed rice (optional), to serve


  • Step 1
    To marinate salmon, place sugar, lime juice and 1 tablespoon water in a small pan. Cook, stirring, over high heat for 5 minutes or until sugar dissolves and mixture is syrupy. Transfer to a small bowl, then cool in freezer for 10 minutes.
  • Step 2
    Place syrup and salmon in a large bowl and turn to coat well. Stand at room temperature for 15 minutes to marinate.
  • Step 3
    Meanwhile, heat 2 tablespoons oil in a large wok over high heat. Add garlic and ginger, and stir-fry for 1 1/2 minutes or until starting to brown. Reduce heat to medium–high, add carrots and stock, then stir-fry for 5 minutes. Add soy sauce and broccolini, and stir-fry for a further 5 minutes or until vegetables are tender but still crunchy. Remove from heat.
  • Step 4
    Using a slotted spoon, remove salmon from marinade and drain on paper towel. Place salmon and remaining 2 tablespoons oil in a large, non-stick frying pan, then place pan over medium–high heat. Cook for 4 minutes, turn salmon over, then cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove pan from heat, season, then rest salmon in pan for 5 minutes.
  • Step 5
    Divide vegetables among plates and top with salmon. Serve with steamed rice, if using.

  • Low carb
  • Lower gi


  • 3098 kj


  • 42g

    Fat Total

  • 8g

    Saturated Fat

  • 5g


  • 57g


  • 143mg


  • 1201.6mg


  • 29g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve


For maximum flavour, marinate salmon in the fridge overnight. Substitute ocean trout or firm white fish for salmon.

  • Author: Dominic Smith
  • Image credit: Jeremy Simons
  • Publication: MasterChef



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