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A perfectly cooked salmon fillet next to fluffy white rice.

Spicy Honey-Garlic Glazed Salmon with Jasmine Rice and Sautéed Snap Peas

This recipe features succulent salmon fillets glazed in a spicy honey-garlic sauce, served alongside fluffy jasmine rice and crisp sautéed snap peas for a balanced and flavorful meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Calories 550 kcal

Equipment

  • small saucepan
  • small bowl
  • non-stick skillet
  • separate small pan

Ingredients
  

For the Salmon

  • 2 (6 oz) salmon fillets skin-on or off
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes adjust to your spice preference
  • 1 teaspoon lime juice

For the Rice

  • 1 cup jasmine rice
  • 1 3/4 cups water
  • Salt Pinch

For the Snap Peas

  • 1 cup fresh snap peas trimmed
  • 1 teaspoon olive oil
  • Salt Pinch

Garnish

  • Sliced green onions
  • Toasted sesame seeds

Instructions
 

Cook the Rice

  • Combine rice, water, and salt in a saucepan; bring to a boil, then simmer covered for 15 minutes until water is absorbed.
  • Remove from heat, let sit for 5 minutes, then fluff with a fork.

Prepare the Salmon Glaze

  • Whisk together soy sauce, honey, minced garlic, grated ginger, red pepper flakes, and lime juice in a small bowl.

Cook the Salmon

  • Pat salmon fillets dry, season with salt and pepper, and heat olive oil in a non-stick skillet over medium-high heat.
  • Place salmon skin-side down; cook for 4-5 minutes until crispy, then flip.
  • Pour honey-garlic glaze over salmon; continue cooking and basting for 3-5 minutes until cooked through.

Sauté the Snap Peas

  • Heat olive oil in a separate pan; add trimmed snap peas and a pinch of salt.
  • Sauté for 2-3 minutes until bright green and tender-crisp.

Assemble and Serve

  • Divide rice between two plates and top with salmon and snap peas.
  • Drizzle with remaining glaze, garnish with green onions and sesame seeds, then serve immediately.

Notes

For extra crispiness on the salmon skin, ensure the skillet is hot before adding the fish. Be careful not to overcook the salmon, as it can become dry. A meat thermometer is helpful to ensure it reaches 145°F (63°C).