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

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Salmon fillets pan-seared then glazed with a savory soy and ginger sauce, served alongside crisp-tender sesame snap peas. This Asian-inspired seafood recipe (gluten free, high protein), 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 400 calories and feeds 2, 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.

Ingredients

• 2 (6 oz each), skin on salmon fillets
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 1 tbsp, finely grated fresh ginger
• 2, minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cups, trimmed snap peas
• 1 tbsp, toasted sesame seeds
• 2, thinly sliced green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon skin side down in the skillet and cook for 4-5 minutes without moving until edges are crispy and skin releases easily. Flip and cook an additional 3 minutes until salmon is just cooked through. Remove salmon and set aside.
3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp finely grated fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
4. Step 4: Add 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar to the skillet. Stir and cook for 1-2 minutes until sauce thickens slightly and coats the back of a spoon.
5. Step 5: Add 2 cups trimmed snap peas to the skillet, toss to coat in the glaze, and cook for 2-3 minutes until snap peas are bright green and crisp-tender.
6. Step 6: Serve salmon fillets topped with the soy-ginger glaze, snap peas on the side, sprinkled with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.