Soy-Ginger Baked Salmon with Snap Peas
Flaky salmon fillets marinated in a tangy soy-ginger glaze, roasted alongside crisp snap peas and garlic for a restaurant-quality weeknight dinner. This asian-inspired seafood (gluten free) ready in about 24 minutes pairs (6 oz each) 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 320 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 cup snap peas
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Finely mince 1 tbsp fresh ginger and 2 garlic cloves, then mix with 3 tbsp soy sauce and 1 tbsp rice vinegar to make the glaze.
- Step 2: Place 4 salmon fillets (6 oz each) on a parchment-lined baking sheet, brush with 2 tbsp of the soy-ginger mixture, and top with 1/2 cup snap peas and 1 tsp sesame oil.
- Step 3: Bake for 12-14 minutes until salmon flakes easily with a fork, basting once halfway with the remaining glaze.
- Step 4: Remove from oven, sprinkle with 1 tsp sesame seeds, and serve immediately with extra snap peas on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Baked Salmon with Snap Peas take to make?
Total time is about 24 minutes (10 min prep + 14 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 Soy-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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Soy-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 Soy-Ginger Baked Salmon with Snap Peas 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 Soy-Ginger Baked Salmon with Snap Peas 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
