One Pan Sriracha Teriyaki Salmon with Sugar Snap Peas is a quick, healthy easy dinner idea, ideal for busy weekdays. The salmon is seared, glazed with a mildly spicy, sticky teriyaki sauce, and served with crisp and tender sugar snap peas. It's like cooking a restaurant-quality meal at home!
Hassle-free, healthy family meals are top on my list.
They are quick and easy to prepare and (mostly!) mess-free.
This 25-Minute One Pan Sriracha Teriyaki Salmon with Sugar Snap Peas is one of the many that I love.
It makes the eaters happy without wearing out the cook.
If desired, serve by itself or accompanied with rice or riced cauliflower.
I hope you enjoy both this Salmon Teriyaki and the time saved in the kitchen.
Ready to prepare this Teriyaki Salmon?
HOW TO MAKE TERIYAKI SALMON
First, cook the sugar snap peas: In a large no stick skillet, heat 1 tablespoon of oil over medium-high heat.
Add the sugar snap peas, and saute, tossing occasionally for 3-5 minutes or until peas are crisp and tender.
Season with salt and pepper. Remove from the pan and reserve.
Cook the salmon: Heat another 1 tablespoon of oil and season salmon fillets with salt and pepper to taste.
Place fillet skin-side-up in the pan and sear until half way up the flesh changes color (about 3-4 minutes).
Then, turn salmon fillets and cook for 3-4 minutes on the other side, or until cooked through. Remove fillets from the pan and reserve.
Prepare the sauce: Whisk store-bought teriyaki sauce, water, sriracha chili sauce, and honey together and bring to a boil over medium-high heat.
Then, mix cornstarch and 1 tablespoon of water until smooth (no lumps) and whisk in the sauce mixture until thickened (about 1-2 minutes).
Pour the teriyaki sauce over the salmon fillets, add the sesame seeds and green onions, and serve with the cooked sugar snap peas. Enjoy!
What Is Teriyaki?
According to Wikipedia, teriyaki is a 17th century Japanese cooking technique in which foods are either broiled or grilled with a glaze of soy sauce, rice wine (mirin), and sugar.
Although there are variations, traditional teriyaki sauce is sweet and is made from a mixture of soy sauce, rice vinegar, and sugar (or honey).
It is boiled until reduced to the desired thickness and then used to either marinate meats or to brush them several times during broiling or grilling.
Store teriyaki salmon in an airtight container in the fridge for up to 3 days. You may freeze it for up to one month. Thaw in the fridge and reheat in the microwave for up to 90 seconds or just until hot!
OTHER SEAFOOD DISHES
- Easy Grilled Salmon
- One Pot Brazilian Shrimp Stew
- Baked Cod in Cheese Sauce
- Salmon Confit with Aioli
- Gambas al Ajillo
- Warm Salmon and Potato Salad
- Bacalhau a Ze do Pipo (Codfish Shepherd's Pie)
- Bacalhau a Lagareiro
- Orange Ginger Salmon and Noodles
PIN & ENJOY!
25-Minute One Pan Sriracha Teriyaki Salmon with Sugar Snap Peas
- 2 tablespoon vegetable oil
- 8 oz sugar snap peas (fresh and pod ends cut-off)
- salt and pepper to taste
- 4 (4-ounce) salmon fillets
- ½ cup store-bought teriyaki sauce
- ½ cup water (plus 1 tablespoon for slurry)
- 1 teaspoon sriracha chili sauce
- ¼ cup honey
- 2 teaspoon cornstarch
- ½ tablespoon toasted sesame seeds
- 2 tablespoon chopped green onions
- Cook the sugar snap peas: In a large no stick skillet, heat 1 tablespoon of oil over medium-high heat. Add the sugar snap peas, and saute, tossing occasionally for 3-5 minutes or until peas are crisp and tender. Season with salt and pepper. Remove from the pan and reserve.
- Cook the salmon: Heat another 1 tablespoon of oil and season salmon fillets with salt and pepper to taste. Place fillet skin-side-up in the pan and sear until half way up changes color (about 3-4 minutes).
- Then, turn salmon fillets and cook for 3-4 minutes on the other side, or until cooked through. Remove them from the pan and reserve.
- Prepare the sauce: Whisk store-bought teriyaki sauce, ½ cup water, sriracha sauce, and honey together and bring to a boil over medium-high heat. Then, mix 1 tablespoon water with cornstarch and whisk in the sauce until thickened (about 1-2 minutes).
- Pour the teriyaki sauce over the salmon fillets, add the sesame seeds and green onions, and serve with the cooked sugar snap peas. Enjoy!
- If desired, add 1-2 teaspoons rice vinegar to the sauce to make it less sweet and give it a touch of acidity.
- Love seafood dishes? Try our One Pot Brazilian Shrimp Stew.
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I just brought home salmon! This tasty recipe arrived just in time for tonights dinner.
John / Kitchen Riffs says
Love the color of this! And I'll bet those sesame seeds add a ton of flavor. Neat dish -- thanks.
Jeff the Chef says
I always love to come across new recipes for fish, and that this is a one-pan recipe makes it all the more attractive. Thank
Denise Browning says
Thanks Jeff! It was so good that my husband, who doesn't care for Salmon, ate it and enjoyed.
This looks absolutely delicious, Denise, your pictures are making my mouth water, and the teriyaki sauce sounds a great addition to the baked salmon!!
Denise Browning says
Thank you Hadia! It was a quick meal that turned out more delicious than I have expected.
I work long hours and made this quick salmon for dinner. No need to say my family cleaned the plate. The only thing that I changed is I served with broccoli. I didn't have snap peas in the freezer. But so good.
Heidi | The Frugal Girls says
This is such a fun way to add some new flavors to salmon. That sriracha sure gives it a fun kick. So yummy!