25-Minute One Pan Sriracha Teriyaki Salmon with Sugar Snap Peas
Ingredients
- 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
Instructions
- 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!
Recipe Notes
- 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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