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dinner Asian-Style Seared Salmon with Chilies, Pickled Ginger, and Snap Peas

Seafood is a simple dish that doesn’t require complicated seasoning strategies. It cooks fast and is best enjoyed with minimal ingredients.

However, achieving the right flavors and texture requires some consideration. Luckily, there are plenty of options to draw inspiration from. In this recipe from the book “COOKish,” we use Asian pantry staples to create bold flavors without sacrificing simplicity.

To make Asian-Style Seared Salmon with Chilies, Pickled Ginger, and Snap Peas, start by marinating salmon fillets in soy sauce. This not only seasons the fish but also helps with browning. The sharp notes of sliced fresh chilies and pickled ginger balance the fattiness of the fish. Lastly, add snap or snow peas for color and crunch, creating a one-pan meal.

When choosing salmon fillets, try to pick ones that are of the same thickness so they cook evenly. This recipe yields medium-rare salmon, but if you prefer it more cooked through, you can leave the fillets in the pan for a bit longer after flipping them.

Seared Salmon with Chilies, Pickled Ginger, and Snap Peas

Start to finish: 40 minutes (25 minutes active)

Servings: 4


  • Four 6-ounce center-cut salmon fillets (1 to 1¼ inches thick)
  • ¼ cup plus 1 tablespoon soy sauce
  • Ground black peer
  • 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


  1. In a pie plate, marinate the fillets, skin up, in ¼ cup soy sauce for 15 minutes. Remove the fillets, pat dry, and sprinkle with black pepper.
  2. In a 12-inch nonstick skillet over medium-high heat, heat the oil until barely smoking. Add the salmon fillets skin up, reduce to medium heat, and cook until well browned for about 6 minutes.
  3. Flip the fillets, cover, reduce to low heat, and cook for an additional 6 to 8 minutes until desired doneness.
  4. Transfer the salmon fillets to a platter. Add the snap peas and chilies to the pan and cook over high heat, stirring, until the peas are blistered.
  5. Remove from heat and stir in the mint, pickled ginger, and remaining 1 tablespoon soy sauce. Pour the mixture over the salmon fillets.

Optional garnish: Toasted black or white sesame seeds or chili oil.

Get more recipes and dinner ideas from the viralnewsscope food section.

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