One Pan Sriracha Teriyaki Salmon with Sugar Snap Peas is a quick, easy and healthy dinner, ideal for busy weekdays. The salmon is seared, glazed with a mildly spicy, sticky teriyaki sauce, and served with crisp tender sugar snap peas. It's like cooking a restaurant-quality meal at home!
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, 1/2 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!