Sheet Pan Honey-Soy Salmon and Snap Peas

• •4 skin-on salmon fillets (about 6 oz each)
• •12 oz sugar snap peas, trimmed and strings removed
• •0.3 cup low-sodium soy sauce
• •3 tablespoon honey
• •1 tablespoon toasted sesame oil
• •1 tablespoon rice vinegar
• •3 garlic cloves, finely minced
• •1 tablespoon fresh ginger, grated
• •1 tablespoon olive oil
• •0.5 teaspoon kosher salt
• •0.3 teaspoon freshly ground black pepper
• •1 tablespoon toasted white and black sesame seeds
• •2 stalks scallions, thinly sliced on the bias

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper or heavy-duty aluminum foil lightly misted with cooking spray.

2. 2

   In a small saucepan, combine low-sodium soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes until slightly thickened and glossy. Remove from heat and set aside half of the glaze in a small bowl for serving.

3. 3

   In a medium bowl, toss the trimmed snap peas with olive oil, kosher salt, and black pepper until evenly coated. Spread the snap peas in an even layer around the outer edges of the prepared baking sheet, leaving space in the center for the salmon.

4. 4

   Pat the salmon fillets dry with paper towels. Place them skin-side down in the center of the baking sheet. Generously brush the tops and sides of each fillet with the remaining honey-soy glaze from the saucepan.

5. 5

   Roast for 12 to 14 minutes, or until the salmon is just cooked through and flakes easily with a fork (internal temperature of 125°F to 130°F for medium doneness) and the snap peas are tender-crisp with light blistered spots.

6. 6

   Switch the oven to broil on high for the final 1 to 2 minutes to caramelize the top glaze, watching closely to prevent the honey from burning.

7. 7

   Remove from the oven, brush the salmon with the reserved glaze, and garnish the entire sheet pan with toasted sesame seeds and sliced scallions. Serve immediately over steamed jasmine rice or quinoa if desired.

Chef's Tips

• 💡Patting the salmon thoroughly dry before brushing on the glaze ensures the glaze adheres properly rather than sliding off.
• 💡Keep a close watch during the final broil step; honey-based glazes can transition from caramelized to burnt very quickly.
• 💡If your snap peas are thicker, spread them out well so they blister and roast instead of steaming.
• 💡Use low-sodium soy sauce to keep the glaze balanced and prevent it from becoming overly salty as it reduces.