Ginger-Soy Glazed Salmon with Stir-Fried Snow Peas and Rice

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared salmon fillets glazed with a sweet and savory ginger-soy sauce, served alongside crisp snow peas and fluffy steamed rice. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp soy sauce
1 tbsp fresh ginger, grated
2 tbsp honey
2 garlic cloves, minced
2 tbsp vegetable oil
8 ounces snow peas, trimmed
3 cups cooked jasmine rice
2 stalks green onions, sliced

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves to create the glaze.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 4 minutes until the edges are crispy.
Step 3: Flip the salmon and brush each fillet with half of the ginger-soy glaze. Cook another 3-4 minutes until salmon is cooked through and glaze thickens slightly.
Step 4: Remove salmon and keep warm. In the same skillet, add 8 ounces snow peas and stir-fry for 2-3 minutes until bright green and tender-crisp.
Step 5: Serve salmon over 3 cups cooked jasmine rice, spoon remaining glaze over top, and garnish with 2 sliced green onions.