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Seared Salmon with Chilies, Pickled Ginger and Snap Peas

Seared Salmon with Chilies, Pickled Ginger and Snap Peas

By Diane UngerOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

Briefly marinating salmon fillets in soy sauce adds seasoning and helps with browning. The sharp notes of sliced fresh chilies and pickled ginger (the type served with sushi) offset the fattiness of the fish. Snap or snow peas add color and crunch, and also turn this into a one-pan meal. When shopping, try to choose salmon fillets of the same thickness so they all cook at the same rate. This recipes yields medium-rare salmon (the centers are 115°F to 120°F); if you prefer yours a little more cooked through, after flipping the fillets, leave them in the pan for a minute or two longer.

Ingredients
  • 4

    6-ounce center-cut salmon fillets (1 to 1¼ inches thick)

  • ¼

    cup plus 1 tablespoon soy sauce

  • Ground black pepper

  • 1

    tablespoon neutral oil

  • 8

    ounces sugar snap peas OR snow peas, trimmed

  • 2

    Fresno OR jalapeño chilies, stemmed, seeded and thinly sliced

  • ½

    cup chopped fresh mint OR thinly sliced scallions

  • ¼

    cup drained pickled ginger, chopped

  • Optional garnish: Toasted black or white sesame seeds OR chili oil

In a pie plate, marinate the fillets, skin up, in ¼ cup soy for 15 minutes. Remove the fillets, pat dry and sprinkle with pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the salmon skin up, reduce to medium and cook until well browned, about 6 minutes. Flip, cover, reduce to low and cook for 6 to 8 minutes. Transfer to a platter. Add the peas and chilies to the pan and cook over high, stirring, just until the peas are blistered. Off heat, stir in the mint, ginger and remaining 1 tablespoon soy sauce, then pour over the salmon.