Pan-Seared Salmon with Ginger-Soy Glaze and Sesame Snap Peas

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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.

Salmon fillets pan-seared to crispy perfection, finished with a tangy ginger-soy glaze, served alongside tender-crisp sesame snap peas. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving

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Ingredients

4 pieces (5 oz each), skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp, grated fresh ginger
3 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cups snap peas
1 tbsp toasted sesame seeds

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Instructions

Step 1: Pat dry 4 salmon fillets (5 oz each) with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp and golden.
Step 3: Flip the salmon and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Step 4: Meanwhile, in a small bowl, whisk together 1 tbsp grated fresh ginger, 3 tbsp low sodium soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar.
Step 5: Remove salmon from pan and set aside. Add 2 cups snap peas to the same pan and sauté for 2-3 minutes until bright green and tender-crisp.
Step 6: Pour the ginger-soy glaze into the pan and cook for 1 minute until slightly thickened and coats the snap peas.
Step 7: Return salmon to pan and spoon the glaze over each fillet. Sprinkle 1 tbsp toasted sesame seeds on top and serve immediately.