Cast-Iron Honey-Soy Glazed Salmon With Fire-Seared Snow Peas

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 4 salmon fillets (6 oz each), skin-on preferred
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp neutral oil (avocado or grapeseed), divided
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tsp fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 1 tsp cornstarch + 1 tbsp cold water (slurry)
• 12 oz snow peas, trimmed
• 1 tsp sesame seeds (optional)
• 1 tbsp sliced scallions (optional)
• Lime wedges or cooked rice, for serving (optional)

Do This

• 1. Heat oven to 425°F. Pat salmon dry; season with 1/2 tsp salt and 1/4 tsp pepper.
• 2. Whisk glaze: soy sauce, honey, rice vinegar, sesame oil, ginger, garlic. Mix cornstarch with cold water.
• 3. Heat cast iron over medium-high until very hot; add 2 tsp oil. Sear salmon skin-side down 4 minutes.
• 4. Flip salmon; pour in glaze. Cook 1 minute, then stir in slurry; simmer 30–60 seconds until glossy.
• 5. Transfer skillet to oven; roast 3–5 minutes (salmon to 125–130°F for moist, or 145°F fully cooked).
• 6. Move salmon to a plate; add snow peas + 1 tsp oil to hot skillet. Fire-sear 2–3 minutes until blistered.
• 7. Plate salmon with snow peas; spoon extra glaze over top. Finish with sesame seeds/scallions if you like.

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Why You’ll Love This Recipe

• Fast but restaurant-y: a sticky honey-soy glaze and a cast-iron sear deliver big flavor in under 25 minutes.
• One pan mindset: salmon first, snow peas second, and the skillet stays hot for that fire-kissed char.
• Balanced: rich salmon, savory-sweet glaze, and crisp snow peas that snap back.
• Flexible: works with broccoli, green beans, or asparagus if snow peas are hard to find.

Grocery List

• Produce: 12 oz snow peas, 2 cloves garlic, fresh ginger (at least 1-inch knob), scallions (optional), limes (optional)
• Dairy: none
• Pantry: low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, neutral oil (avocado/grapeseed/canola), kosher salt, black pepper, sesame seeds (optional)

Full Ingredients

Salmon

• 4 salmon fillets (6 oz each), skin-on preferred (about 1 1/2 lb total)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tsp neutral oil (avocado, grapeseed, or canola)

Honey-Soy Glaze

• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tsp fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 1 tsp cornstarch
• 1 tbsp cold water

Fire-Seared Snow Peas

• 12 oz snow peas, trimmed (strings removed if tough)
• 1 tsp neutral oil
• 1/8 tsp kosher salt

To Finish (Optional, but tasty)

• 1 tsp toasted sesame seeds
• 1 tbsp thinly sliced scallions
• Cooked jasmine rice or brown rice, for serving
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Heat the oven and dry-season the salmon

Set a rack in the center of the oven and preheat to 425°F. Pat the salmon fillets very dry with paper towels (this helps them sear instead of steam). Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. If your fillets have thin tail ends, tuck them under slightly to help them cook evenly.

Step 2: Whisk the honey-soy glaze and make a quick slurry

In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 tsp grated ginger, and 2 grated garlic cloves. In a second small bowl (or a cup), stir 1 tsp cornstarch with 1 tbsp cold water until smooth; set aside.

Step 3: Sear the salmon skin-side down in cast iron

Place a 12-inch cast-iron skillet over medium-high heat for 2 minutes to preheat. Add 2 tsp neutral oil and swirl to coat.

Carefully place the salmon in the skillet skin-side down. Press each fillet gently with a spatula for the first 10 seconds so the skin makes full contact and doesn’t curl. Sear 4 minutes without moving the fish, until the skin is crisp and releases easily.

Step 4: Flip, glaze, and thicken to a glossy sauce

Flip the salmon so it’s flesh-side down. Immediately pour the whisked glaze into the skillet around the salmon.

Cook for 1 minute, spooning glaze over the top once or twice. Stir the cornstarch slurry again (it settles fast) and pour it into the simmering glaze. Let it bubble, stirring gently in the sauce area, for 30–60 seconds until thickened and shiny. The glaze should coat a spoon but still be pourable.

Step 5: Finish in the oven to your target doneness

Transfer the entire skillet to the oven and roast for 3–5 minutes, depending on thickness. For best results, check with an instant-read thermometer inserted into the thickest part of a fillet:

Target temperature: 125–130°F for moist, medium salmon, or 145°F for fully cooked (USDA guidance for fish). The salmon will rise a couple degrees as it rests.

Step 6: Rest the salmon and fire-sear the snow peas

Use oven mitts to remove the skillet. Transfer salmon to a plate and spoon a little glaze over each piece. Let it rest for 2 minutes.

Place the skillet back over high heat. Add 1 tsp neutral oil, then add the 12 oz snow peas in a single layer as much as possible. Sear, tossing only occasionally, for 2–3 minutes until bright green with blistered, charred spots. Season with 1/8 tsp kosher salt.

Step 7: Plate and finish with a little crunch

Divide the fire-seared snow peas among plates. Top with salmon and spoon any extra honey-soy glaze from the pan over the fish and peas.

If you like, finish with 1 tsp sesame seeds and 1 tbsp sliced scallions. Serve right away, ideally with hot rice to soak up the sauce and lime wedges to brighten everything.

Pro Tips

• Dry fish = better sear: Patting the salmon dry is the difference between crisp edges and pale, steamed fish.
• Press briefly to prevent curling: A gentle 10-second press right after placing skin-side down helps the skin stay flat and crisp.
• Don’t over-reduce before the oven: The glaze thickens fast once the slurry goes in. Keep it glossy and pourable; it will tighten more as it bakes.
• Snow peas need heat, not time: High heat for a short burst gives you blistered spots while keeping the peas snappy.
• Use a thermometer if you can: Pulling at 125–130°F keeps salmon succulent; it’s the easiest way to nail doneness.

Variations

• Spicy honey-soy: Add 1–2 tsp sriracha or 1/2 tsp crushed red pepper to the glaze.
• Citrus-ginger twist: Add 1 tsp finely grated orange zest to the glaze and finish with a squeeze of orange or lime.
• Swap the veg: Use 12 oz trimmed green beans (sear 4–5 minutes) or broccoli florets (sear 5–6 minutes, add 1 tbsp water and cover 1 minute to finish).

Storage & Make-Ahead

Store leftover salmon and snow peas in separate airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out: warm salmon in a 300°F oven for 8–10 minutes or in a covered skillet over low heat with a splash of water. Snow peas reheat best in a hot skillet for 1–2 minutes to bring back a little char.

Make-ahead: whisk the glaze (without the cornstarch slurry) up to 3 days ahead and refrigerate. Mix the slurry right before cooking for best thickening.

Nutrition (per serving)

Approximate (1 salmon fillet + 1/4 of snow peas + glaze): 420 calories, 35 g protein, 18 g carbohydrates, 23 g fat, 4 g fiber, 900 mg sodium. Values vary by salmon type and soy sauce brand.