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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 33g
Carbs26% · 51g
Fat57% · 51g
4g
Fiber
460mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
24th pctl
More protein than 24% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Seafood average
8% heavier
This820
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Peach Jam
Potatoes
Chicken Stock Concentrate
White Wine Vinegar
Mayonnaise
Sweet and Smoky BBQ Seasoning
Coleslaw Mix
Salmon
Black Pepper
Sugar
Cooking Oil
Butter
Salt
How to make it
1
Wash and dry produce. Dice potatoes into ½-inch pieces.Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain.Return potatoes to pot and cover to keep warm (you’ll finish them in Step 6).
2
Meanwhile, in a medium bowl, whisk together mayonnaise, half the vinegar (you’ll use the rest in Step 4), 1 tsp sugar, ½ tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings).Add coleslaw mix and toss to thoroughly coat. Refrigerate until ready to serve.
3
Pat chicken* dry with paper towels and season all over with BBQ seasoning, a pinch of salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Cover and lower heat if chicken begins to brown too quickly. Turn off heat; transfer to a plate. Wipe out pan.
4
While chicken cooks, in a small bowl, whisk together jam, stock concentrate, remaining vinegar, and ¼ cup water (⅓ cup for 4 servings).
5
Add glaze mixture to pan used for chicken over medium-low heat. Bring to a simmer and cook until thickened, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired.Return chicken to pan with glaze and turn to coat.
6
To pot with drained potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.Taste and season with salt and pepper.
7
Divide mashed potatoes and coleslaw between plates. Top potatoes with chicken and spoon any remaining glaze over the top. Serve.
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Wash and dry produce. Dice potatoes into ½-inch pieces.Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain.Return potatoes to pot and cover to keep warm (you’ll finish them in Step 6).
2
Step 2
Meanwhile, in a medium bowl, whisk together mayonnaise, half the vinegar (you’ll use the rest in Step 4), 1 tsp sugar, ½ tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings).Add coleslaw mix and toss to thoroughly coat. Refrigerate until ready to serve.
3
Step 3
Pat chicken* dry with paper towels and season all over with BBQ seasoning, a pinch of salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Cover and lower heat if chicken begins to brown too quickly. Turn off heat; transfer to a plate. Wipe out pan.
4
Step 4
While chicken cooks, in a small bowl, whisk together jam, stock concentrate, remaining vinegar, and ¼ cup water (⅓ cup for 4 servings).
5
Step 5
Add glaze mixture to pan used for chicken over medium-low heat. Bring to a simmer and cook until thickened, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired.Return chicken to pan with glaze and turn to coat.
6
Step 6
To pot with drained potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.Taste and season with salt and pepper.
7
Step 7
Divide mashed potatoes and coleslaw between plates. Top potatoes with chicken and spoon any remaining glaze over the top. Serve.
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Sweet & Smoky BBQ Glazed Salmon is a prepared dish from . Each portion contains 820 calories and 33 grams of protein, covering roughly 41 percent of a standard 2,000 calorie daily target.
Salmon are any of several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Salmon is a colloquial or common name used for fish in this group, but is not a scientific name. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
820Calories
33gProtein
51gCarbs
51gFat
4gFiber
460mgSodium
Daily calorie contribution41% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Sweet & Smoky BBQ Glazed Salmon?
Sweet & Smoky BBQ Glazed Salmon contains 820 calories and 33 g of protein per serving.
Which meal service offers Sweet & Smoky BBQ Glazed Salmon?
Sweet & Smoky BBQ Glazed Salmon is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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