Go Back
- 4 salmon fillets (about 6 oz each) - 2 tablespoons sesame oil - 2 tablespoons fresh ginger, grated - 3 garlic cloves, minced - 1/4 cup soy sauce (low sodium preferred) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - 1 green onion, finely sliced - 1 cup sugar snap peas - Salt and pepper to taste - Cooked rice or quinoa, for serving You can swap salmon for any firm fish like trout or cod. If you want a vegetarian option, try tofu. Use olive oil instead of sesame oil for a different flavor. If you don’t have fresh ginger, ground ginger works too, but use less. For soy sauce, tamari is a great gluten-free choice. Honey can be replaced with maple syrup for a vegan option. When measuring sticky ingredients like honey, use a liquid measuring cup. Spray it lightly with oil first. For ginger, a microplane grater works best for fine grating. Use a scale for the salmon to ensure equal portions. When measuring soy sauce, pour it slowly to avoid spills. Always taste your sauce as you make it to get the flavor just right. To start, gather your salmon fillets. You need four fillets, each about six ounces. Rinse them under cold water and pat them dry with a paper towel. This step helps the skin crisp up nicely. Next, season each fillet with salt and pepper. Be generous, as this will enhance the flavor. Now, grab a large skillet and heat two tablespoons of sesame oil over medium-high heat. The oil should shimmer when it's ready. Place the salmon in the skillet skin-side down. Cook for three to four minutes until the skin is crispy. You will see the color change halfway up the side of the fillet. This shows it is cooking well. While the salmon cooks, make the sauce. In a small bowl, whisk together two tablespoons of fresh ginger, three minced garlic cloves, one-fourth cup of low-sodium soy sauce, two tablespoons of honey, and one tablespoon of rice vinegar. Mix until smooth. After four minutes, pour the sauce over the salmon. Add one cup of sugar snap peas to the skillet too. Cook for another three to four minutes. Spoon the sauce over the salmon as it cooks. The salmon will finish cooking, and the snap peas will stay crisp. Before serving, sprinkle one tablespoon of sesame seeds and sliced green onion on top. This adds flavor and a nice crunch. Serve the dish over cooked rice or quinoa, drizzling extra sauce from the skillet on top. Enjoy your meal! To get crispy skin on your salmon, start with dry fillets. Pat them with paper towels before cooking. Next, heat the sesame oil until it shimmers. This means it's hot enough. Place the salmon skin-side down in the skillet. Cook it for about 3 to 4 minutes. Don't move it too much. Let it sear nicely. The skin will turn golden and crispy. The secret to great flavor lies in your seasonings. Use fresh ginger and garlic. They add a nice punch. Whisk them with soy sauce, honey, and rice vinegar. This mix makes a tasty sauce. Pour it over the salmon while it cooks. The sauce will soak into the fish and snap peas. You can also sprinkle extra sesame seeds on top. They add a lovely crunch and nutty taste. Cooking salmon at medium-high heat works well. It cooks quickly and evenly. If your fillets are thicker, you may need more time. Keep an eye on them. If they start to brown too fast, lower the heat slightly. The salmon is done when it flakes easily with a fork. Aim for about 6 to 8 minutes of total cooking time. {{image_2}} You can swap salmon for other fish. Tuna and cod work well. Chicken breast is another great choice. Just adjust cooking time for thicker cuts. For a plant-based option, try firm tofu. It soaks up the sauce nicely and adds protein. Feel free to add more veggies to the skillet. Bell peppers, broccoli, or carrots brighten the dish. You can mix in leafy greens like spinach or kale. Just add them to the skillet a minute before the dish is done. This keeps them fresh and adds color. There are many ways to tweak the flavor. Add a splash of lime juice for zest. You can use sriracha for heat. Try swapping honey for maple syrup for a different sweetness. Each change brings a new spin to this dish. To store leftovers, let the salmon cool first. Use an airtight container. Place the salmon and peas in the container. Make sure to keep the sauce separate. This helps keep the salmon fresh. You can store leftovers in the fridge for up to 3 days. To reheat, place the salmon in a skillet. Add a splash of water or sauce. Heat on low over medium heat. This keeps the salmon moist and tasty. You can also use a microwave. Heat on medium power for 1-2 minutes. Check to avoid overcooking. You can freeze cooked salmon if you need to. Place it in a freezer-safe bag. Remove as much air as possible. Seal it tightly. You can freeze it for up to 3 months. When ready, thaw in the fridge overnight. Reheat as needed for a quick meal. Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw the salmon overnight in the fridge or under cold water. After thawing, pat it dry to remove excess moisture. This helps the skin crisp up nicely when you cook it. You can serve this dish with a variety of sides. Here are some great options: - Cooked rice or quinoa - Steamed broccoli or asparagus - A fresh green salad - Roasted sweet potatoes These sides add color and flavor to your meal. They also balance the rich taste of the salmon. To make this recipe gluten-free, use gluten-free soy sauce. Many brands offer a good taste without gluten. You can also swap rice vinegar with apple cider vinegar, which is naturally gluten-free. Just check labels to be sure everything you use is gluten-free. This blog post covered the key steps to cook sesame ginger salmon. I shared ingredient lists, substitutions, and measurement tips to help you. You learned how to prep, cook, and serve the dish. I provided tips for crispy skin and enhancing flavors too. Plus, I offered variations on proteins and vegetables to mix things up. Storing leftovers and reheating methods were also discussed. Now, you're ready to try this delicious recipe, adjust it to your taste, and enjoy every bite. Happy cooking!

Minute Sesame Ginger Salmon Skillet

Prepare a delicious Minute Sesame Ginger Salmon Skillet in just 15 minutes! This quick and easy recipe features juicy salmon fillets seared to perfection, paired with a flavorful ginger-soy sauce and vibrant sugar snap peas. Perfect for busy weeknights, this dish is healthy and satisfying. Don’t miss out on this tasty meal—click through to explore the full recipe and bring this delightful meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons sesame oil

2 tablespoons fresh ginger, grated

3 garlic cloves, minced

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 green onion, finely sliced

1 cup sugar snap peas

Salt and pepper to taste

Cooked rice or quinoa, for serving

Instructions
 

Heat the sesame oil in a large skillet over medium-high heat until shimmering.

    Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 3–4 minutes until the skin is crispy and the salmon is cooked about halfway up.

      While the salmon is cooking, in a small bowl, whisk together the grated ginger, minced garlic, soy sauce, honey, and rice vinegar until well combined.

        Pour the sauce mixture over the salmon fillets in the skillet and add the sugar snap peas. Cook for an additional 3–4 minutes, spooning the sauce over the salmon fillets, until the salmon is cooked through and the snap peas are tender yet crisp.

          Sprinkle the sesame seeds and sliced green onion over the top just before serving for added crunch and flavor.

            Serve hot over a bed of cooked rice or quinoa, drizzling extra sauce from the skillet as desired.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4