Sesame-Ginger Baked Salmon with Snap Peas
Flaky salmon fillets glazed with a sweet-savory sesame-ginger sauce, served over crisp-tender snap peas for a restaurant-quality dinner in under 30 minutes. This asian-inspired seafood (high-protein, gluten-free) ready in about 23 minutes pairs each, skin-on salmon fillets, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 6 oz each, skin-on salmon fillets
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp, finely grated ginger
- 1 clove, minced garlic
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 cup, trimmed snap peas
- 1 tbsp avocado oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat salmon dry, then season skin side with salt and black pepper. In a small bowl, whisk soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil until combined.
- Step 2: Place salmon skin-side down on a parchment-lined baking sheet. Brush sauce evenly over salmon. Scatter snap peas around salmon.
- Step 3: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork. Drizzle with 1 tsp sesame oil and sprinkle with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Baked Salmon with Snap Peas take to make?
Total time is about 23 minutes (10 min prep + 13 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sesame-Ginger Baked Salmon with Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep each, skin-on salmon fillets from drying out.
Can I substitute ingredients in Sesame-Ginger Baked Salmon with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sesame-Ginger Baked Salmon with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sesame-Ginger Baked Salmon with Snap Peas high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
