Sticky Miso Ginger Salmon with Garlic Snap Peas and Buttery Rice

This speedy skillet dinner brings together crispy-skinned salmon fillets with a sticky, tangy, umami-packed miso ginger dressing. On the side, you’ll find buttery rice and crisp-tender snap peas tossed with garlic powder. It’s a complete meal that comes together in just 20 minutes!

The best part? Everything cooks in one pan, so cleanup is a breeze. The salmon gets beautifully crisp skin while the snap peas char lightly and the microwave rice is ready in minutes. Drizzle with extra dressing and sprinkle with Korean chili flakes for a touch of heat.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 ounce Miso Ginger DressingView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and remove strings from snap peas. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add snap peas; cook, stirring occasionally, until lightly charred and tender, 4-5 minutes. Season with garlic powder, salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
2. While snap peas cook, pat salmon dry with paper towels; season with a big pinch of salt and pepper. Once snap peas are done, heat a drizzle of oil in same pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.
3. While salmon cooks, massage rice in package to break up grains. Transfer to a medium microwave-safe bowl; add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until heated through, 1-2 minutes. Add 1 TBSP butter (2 TBSP for 4); stir until butter has melted and rice is evenly coated.
4. Divide rice, salmon and snap peas between plates or bowls. Top salmon with enough miso ginger dressing to coat; sprinkle with as many chili flakes as you like. Serve with any remaining miso ginger dressing on the side.

Recipe Tips

FAQ

Can I use fresh ginger instead of miso ginger dressing?

This recipe is designed for the miso ginger dressing, but you can substitute with a mixture of 2 tablespoons miso paste, 1 tablespoon grated ginger, 1 tablespoon rice vinegar and 1 teaspoon honey.

What can I use instead of snap peas?

Green beans or asparagus work well as substitutes. Adjust cooking time as needed.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the snap peas and dressing in advance. Cook the salmon and rice just before serving.