Flaky pan-seared salmon fillets are finished with a sweet and salty honey-soy glaze, caramelized just enough to glaze the fish with flavor. On the side, garlic-sautéed snap peas bring crunch, freshness, and a little bite to balance the richness of the salmon.
In a small bowl, whisk together:
Soy sauce
Honey
Rice vinegar
Sesame oil
Garlic
Ginger
Optional: Stir in ½ tsp cornstarch to thicken the glaze slightly when heated.
Pat salmon dry and season lightly with salt and pepper.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat.
Place salmon skin-side down (if applicable) and sear for 4–5 minutes, until skin is crisp and sides are halfway opaque.
Flip and cook for 2–3 minutes more.
Lower the heat to medium.
Pour the glaze into the pan, spooning over the fillets as it thickens and bubbles.
Let it cook for 1–2 more minutes until the salmon is fully cooked and glazed.
While salmon is cooking or resting, heat 2 tsp oil in a separate pan over medium heat.
Add snap peas and stir-fry for 2–3 minutes until bright green and just tender.
Add garlic and sauté another 1 minute until fragrant but not browned.
Season with salt and optional red pepper flakes.
Plate each salmon fillet with a side of garlic snap peas and your choice of rice or noodles.
Spoon extra glaze over the salmon, and garnish with sesame seeds, scallions, or lime wedges, if desired.
Don’t overcook the salmon—pull it off the heat just as it flakes easily with a fork.
Use skin-on salmon for crisp texture and flavor (and nutrients!).
The glaze thickens quickly—watch closely to avoid burning the honey.
Sub snap peas with broccolini, bok choy, or green beans.
Add crushed peanuts or cashews for crunch.
For extra depth, add a dash of fish sauce or chili garlic paste to the glaze.
Serve with: Steamed jasmine rice, brown rice, or soba noodles
Drink: Dry Riesling, sparkling water with lime, or iced green tea
Occasion: Weeknight dinner, healthy meal prep, light dinner party entrée
4 servings