Teriyaki Salmon & Snap Peas – A Bright, Savory Weeknight Favorite

This Teriyaki Salmon & Snap Peas recipe is quick, flavorful, and surprisingly simple. You get tender, flaky salmon in a glossy teriyaki glaze with crisp-tender snap peas that still have a little crunch. The sweet-salty sauce brings everything together without feeling heavy.

It’s the kind of meal you can pull off on a busy night but still feel proud to serve. Best of all, the ingredients are easy to find, and the steps are straightforward.

Teriyaki Salmon & Snap Peas - A Bright, Savory Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Salmon: 4 skin-on fillets (about 5–6 oz each)
• Sugar snap peas: 12 oz, strings removed
• Soy sauce or tamari: 1/3 cup (use low-sodium if desired)
• Honey or brown sugar: 3 tablespoons
• Rice vinegar: 2 tablespoons
• Mirin (optional but great): 1 tablespoon
• Fresh ginger: 1 tablespoon, finely grated
• Garlic: 2 cloves, minced
• Cornstarch: 2 teaspoons (for thickening)
• Water: 2 teaspoons (to mix with cornstarch)
• Sesame oil: 1 teaspoon
• Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
• Toasted sesame seeds: For garnish
• Green onions: 2, thinly sliced
• Lime or lemon wedges: Optional, for serving
• Cooked rice or noodles: For serving (optional but nice)
• Salt and black pepper: To season salmon lightly

Instructions

 

• Make the teriyaki sauce: In a small bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), ginger, garlic, and sesame oil. In a separate small cup, stir cornstarch with water to make a slurry and set it aside.
• Prep the salmon: Pat the fillets dry. Season lightly with salt and pepper. Dry salmon browns better and helps the glaze cling.
• Blanch the snap peas (optional but helpful): Bring a pot of salted water to a boil. Add snap peas for 45–60 seconds, then drain and rinse under cold water. This sets their color and keeps them crisp. If skipping, you’ll simply sauté them a bit longer.
• Sear the salmon: Heat a large skillet over medium-high. Add 1 tablespoon neutral oil. Place salmon fillets skin side down and cook without moving for 4–5 minutes, until the skin is crisp and the fish is mostly opaque up the sides.
• Flip and finish: Turn the fillets and cook another 1–2 minutes, until just cooked through. Remove to a plate. Salmon continues to cook off heat, so don’t overdo it.
• Sauté the snap peas: In the same pan, add a touch more oil if needed. Toss in the snap peas and cook 2–3 minutes over medium-high until bright green and still crisp. Remove to the same plate or keep them in the pan if it’s roomy.
• Thicken the sauce: Reduce heat to medium. Pour in the teriyaki mixture. Once it starts to simmer, stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thickened.
• Glaze and serve: Return salmon (and snap peas if removed) to the pan. Spoon sauce over the fillets until coated. Garnish with sesame seeds and green onions. Serve over rice or noodles with lime or lemon on the side.

What Makes This Recipe So Good

• Balanced flavors: The teriyaki sauce brings sweetness and umami, while rice vinegar and ginger add a light, bright edge.
• Fast and reliable: Salmon cooks in minutes, and the snap peas take even less time. It’s dinner in under 30 minutes.
• Great texture: Flaky salmon and crisp-tender peas make every bite interesting.
• Flexible: Works with fresh or frozen salmon, and you can swap the snap peas for green beans, broccoli, or asparagus.
• Meal-prep friendly: The sauce keeps well and can be doubled for future meals.

What You’ll Need

• Salmon: 4 skin-on fillets (about 5–6 oz each)
• Sugar snap peas: 12 oz, strings removed
• Soy sauce or tamari: 1/3 cup (use low-sodium if desired)
• Honey or brown sugar: 3 tablespoons
• Rice vinegar: 2 tablespoons
• Mirin (optional but great): 1 tablespoon
• Fresh ginger: 1 tablespoon, finely grated
• Garlic: 2 cloves, minced
• Cornstarch: 2 teaspoons (for thickening)
• Water: 2 teaspoons (to mix with cornstarch)
• Sesame oil: 1 teaspoon
• Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
• Toasted sesame seeds: For garnish
• Green onions: 2, thinly sliced
• Lime or lemon wedges: Optional, for serving
• Cooked rice or noodles: For serving (optional but nice)
• Salt and black pepper: To season salmon lightly

Instructions

1. Make the teriyaki sauce: In a small bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), ginger, garlic, and sesame oil.

   In a separate small cup, stir cornstarch with water to make a slurry and set it aside.

2. Prep the salmon: Pat the fillets dry. Season lightly with salt and pepper. Dry salmon browns better and helps the glaze cling.
3. Blanch the snap peas (optional but helpful): Bring a pot of salted water to a boil.

   Add snap peas for 45–60 seconds, then drain and rinse under cold water. This sets their color and keeps them crisp. If skipping, you’ll simply sauté them a bit longer.

4. Sear the salmon: Heat a large skillet over medium-high.

   Add 1 tablespoon neutral oil. Place salmon fillets skin side down and cook without moving for 4–5 minutes, until the skin is crisp and the fish is mostly opaque up the sides.

5. Flip and finish: Turn the fillets and cook another 1–2 minutes, until just cooked through. Remove to a plate.

   Salmon continues to cook off heat, so don’t overdo it.

6. Sauté the snap peas: In the same pan, add a touch more oil if needed. Toss in the snap peas and cook 2–3 minutes over medium-high until bright green and still crisp. Remove to the same plate or keep them in the pan if it’s roomy.
7. Thicken the sauce: Reduce heat to medium.

   Pour in the teriyaki mixture. Once it starts to simmer, stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thickened.

8. Glaze and serve: Return salmon (and snap peas if removed) to the pan. Spoon sauce over the fillets until coated.

   Garnish with sesame seeds and green onions. Serve over rice or noodles with lime or lemon on the side.

How to Store

• Refrigerate: Store salmon and snap peas in an airtight container for up to 2 days. Keep rice or noodles separate to prevent sogginess.
• Reheat gently: Warm on low in a skillet with a splash of water, or microwave at 50% power in short bursts to avoid drying out the salmon.
• Sauce on the side: If you have extra teriyaki sauce, store it separately for up to 4 days.

  It’s great for quick stir-fries.

• Freezing: Not ideal for snap peas. You can freeze cooked salmon for up to 2 months, but the texture will be softer after thawing.

Health Benefits

• Omega-3s: Salmon is rich in EPA and DHA, which support heart and brain health and help reduce inflammation.
• Lean protein: A satisfying protein source that helps with fullness and muscle repair.
• Fiber and vitamins: Snap peas offer fiber, vitamin C, and vitamin K, plus a pleasant crunch that can help keep portions in check.
• Balanced sauce: Using low-sodium soy sauce and honey keeps the glaze flavorful without overwhelming the dish.

Common Mistakes to Avoid

• Overcooking the salmon: Pull it off heat when it’s just opaque and flakes easily. Residual heat finishes the job.
• Soggy snap peas: Cook briefly for crisp-tender texture.

  If blanching, cool them quickly so they don’t keep cooking.

• Watery sauce: Don’t skip the cornstarch slurry. Simmer for a minute to activate the thickening.
• Too much salt: Use low-sodium soy sauce if sensitive, and season the salmon lightly. The glaze adds plenty of flavor.
• Crowding the pan: If your skillet is small, cook salmon in batches so it sears instead of steaming.

Alternatives

• Protein swaps: Try trout, cod, tofu, or chicken thighs.

  Adjust cook times accordingly—chicken needs more time and should reach 165°F.

• Veggie swaps: Green beans, asparagus, broccoli, or bok choy all pair well. Cut to similar sizes for even cooking.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and confirm other ingredients are gluten-free.
• No honey: Replace with brown sugar, maple syrup, or a sugar substitute you enjoy. Start with less and adjust to taste.
• No mirin: Add a touch more honey and a splash of extra rice vinegar for balance.
• Baked version: Bake salmon at 400°F (205°C) for 10–12 minutes.

  Simmer the sauce separately and pour it over before serving. Sauté or steam the peas on the side.

FAQ

Can I use frozen salmon?

Yes. Thaw it in the fridge overnight or in a sealed bag under cold running water.

Pat dry very well before searing to help it brown and prevent splatter.

How do I know when salmon is done?

It should flake easily with a fork and look just opaque in the center. If you use a thermometer, aim for around 125–130°F for medium, or 135°F for more well-done.

What if I don’t have fresh ginger?

Use 1/2 teaspoon ground ginger as a backup. Fresh ginger has a brighter flavor, but ground works in a pinch.

Can I make the sauce ahead?

Absolutely.

Mix and refrigerate the uncooked sauce for up to 3 days. Thicken it with the cornstarch slurry when you’re ready to cook.

Is this recipe very sweet?

It’s lightly sweet, balanced by soy sauce and vinegar. If you prefer less sweetness, reduce the honey by 1 tablespoon and taste as you go.

What should I serve with it?

Steamed rice, jasmine rice, brown rice, or soba noodles are all great.

A simple cucumber salad or miso soup also works well on the side.

Can I cook the salmon without the skin?

Yes, but skin helps prevent sticking and keeps the fish moist. If skinless, be gentle when flipping and add a touch more oil.

How can I make it spicier?

Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. You can also top the finished dish with chili crisp.

Final Thoughts

Teriyaki Salmon & Snap Peas is one of those dependable, feel-good dinners that doesn’t ask much of you.

The steps are simple, the ingredients are familiar, and the results look and taste restaurant-worthy. Keep a batch of sauce in the fridge, a bag of snap peas on hand, and salmon in the freezer. With that, you can get a bright, satisfying meal on the table any night of the week.