Sesame-Ginger Glazed Salmon with Snap Peas and Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a sticky-sweet Asian-inspired glaze, served over fluffy quinoa with crisp snap peas for a restaurant-quality weeknight dinner. This asian-inspired seafood (gluten-free) ready in about 35 minutes pairs salmon fillets, sesame oil, soy sauce 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove until combined.
  2. Step 2: Pat salmon fillets dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper on the skin side. Heat a nonstick skillet over medium-high heat until shimmering, add salmon skin-side down, and cook for 5 minutes until crispy.
  3. Step 3: Flip salmon, pour the sauce mixture over the top, and cook for 4-5 minutes more until the salmon reaches 125°F internally and the sauce thickens slightly.
  4. Step 4: While salmon cooks, rinse quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  5. Step 5: Microwave frozen snap peas for 3 minutes until bright green and tender-crisp. Serve salmon over quinoa with snap peas and sprinkle with 2 thinly sliced green onions.

Frequently asked questions

How long does Sesame-Ginger Glazed Salmon with Snap Peas and Quinoa take to make?

Total time is about 35 minutes (15 min prep + 20 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 Glazed Salmon with Snap Peas and Quinoa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sesame-Ginger Glazed Salmon with Snap Peas and Quinoa?

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 Glazed Salmon with Snap Peas and Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Glazed Salmon with Snap Peas and Quinoa gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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