Sesame-Glazed Salmon with Snap Peas

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Pan-seared salmon with a glossy sesame-ginger glaze, served with crisp snap peas and toasted rice for a balanced Asian-inspired meal. This Asian seafood recipe (low carb), ready in about 25 minutes, pairs salmon fillets, sesame oil, and soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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

• 4 (6 oz each) salmon fillets
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp ginger
• 2 cloves garlic
• 1 cup snap peas
• 2 cups cooked jasmine rice
• 1 tsp sesame seeds

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

Instructions

1. Step 1: In a small bowl, whisk 2 tbsp sesame oil, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced ginger, and 2 minced garlic cloves until combined.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Pat 4 (6 oz) salmon fillets dry, then place skin-side down. Cook for 6-7 minutes until skin is crispy, then flip and cook 3 more minutes until opaque.
3. Step 3: Pour sauce mixture over salmon and cook for 2 minutes more, basting occasionally until glaze thickens and coats the fish.
4. Step 4: Meanwhile, blanch 1 cup snap peas in boiling water for 1 minute, then drain. Serve salmon over 2 cups cooked jasmine rice with snap peas, sprinkled with 1 tsp toasted sesame seeds.