I love salmon. It is rich, delicate, delicious, nutritious and it is one of those ingredients that the less you fuss over it, the better. I like to balance the richness of salmon with something acidic such as tamarillo salsa, lemon, and for this dish, vinegar, to offset this little fatty fish heh!

Glazed salmon is such a popular pairing (plus it sounded delectable!), so I decided to take the path of Chinese sweet and sour glazed which is made up of an equal proportion of brown sugar, soy sauce and white vinegar. It is without a doubt that this is an easy glaze formula you can remember huh?

Since I didn’t want to leave you without a balanced diet, I have also included a super easy Chinese broccoli and carrot stir fry to go with the salmon. You may notice there’s minimal seasoning for the stir fry because the glaze for the salmon could double as the sauce for the vegetables too!

Bon Appetite!

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Sweet & Sour Glazed Salmon with Sautéed Carrot & Chinese Broccoli

What you’ll need for 2 servings:-

  • Cooking oil
  • 2-inched thick ginger, peeled & sliced into a couple of chunky pieces*
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup white vinegar
  • A large carrot, peeled & sliced diagonally
  • 1 fat clove of garlic
  • A bunch of Chinese broccoli, chopped
  • About a tsp of soy sauce to season the vegetables
  • 300g skin-off salmon fillets
  • Spring onion (or coriander leaves), chopped, as garnish
  • 2 servings of cooked rice

* add more ginger should you prefer a stronger flavour


In a small pan, add a teaspoon of vegetable oil. When the oil is hot, add ginger and sauté until aromatic.  Turn off the heat and add brown sugar, soy sauce, and white vinegar. Stir to combine and turn on the heat to medium-high to reduce the mixture until syrupy consistency is achieved (or about 50% of the mixture has evaporated). Pour the sweet and sour glaze into a heatproof jug and set aside. Rinse the pan with hot water and wipe it clean with a kitchen towel.

Before you pan fry the salmon, start the vegetable stir fry. In a separate large stir fry pan, add a teaspoon of cooking oil. When the oil is hot, add garlic and carrot and sautéed over low heat until aromatic. In the meantime, place the salmon fillets in the small pan with a bit of cooking oil and pan fry over medium heat.  When the carrot is slightly soften, add Chinese broccoli and a little water (if it appears dry) and toss until the vegetables are slightly wilted. Finish the vegetables off with a very light drizzle of soy sauce.

Cook the salmon fillets on both sides until just cooked. Serve the salmon fillets on a bed of rice, with the stir-fried vegetables on the side, garnish with spring onion and drizzle the glaze over the salmon.

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