Honey-Sriracha Glazed Salmon with Crispy Snap Peas

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 developed and reviewed.

A vibrant dish featuring pan-seared salmon coated in a sticky-sweet glaze, served with perfectly crisp-tender snap peas and lemon-herb quinoa. This Pacific Northwest-inspired seafood recipe (gluten-free), ready in about 45 minutes, pairs salmon fillets, honey, sriracha for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 25 min Serves 4 Pacific Northwest cuisine 480 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp honey
1 tbsp sriracha
2 tbsp low-sodium soy sauce
1 tbsp grated fresh ginger
12 oz snap peas
1 cup uncooked quinoa
2 cups chicken broth
1 medium lemon
2 tbsp chopped fresh dill

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Instructions

Step 1: Pat salmon fillets dry with paper towels and season lightly with salt and pepper. Place skin-side down in a cold nonstick skillet, then set over medium heat. Cook undisturbed for 6-7 minutes until skin is golden and crispy, then flip and cook 3-4 minutes more until opaque at the thickest part.
Step 2: Whisk honey, sriracha, soy sauce, and ginger in a small bowl until smooth. Brush half the glaze over salmon during the last 2 minutes of cooking.
Step 3: Meanwhile, bring quinoa and chicken broth to a boil in a saucepan, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and stir in 1 tbsp lemon zest.
Step 4: In a separate skillet, heat 1 tsp olive oil over medium-high. Add snap peas and cook for 4-5 minutes until bright green and crisp-tender, stirring occasionally. Squeeze juice from 1/2 lemon over peas.
Step 5: Plate salmon over quinoa, top with snap peas, and garnish with remaining glaze, fresh dill, and lemon wedges.