Sweet, tangy, and ready in under 30 minutes, this Honey Lime Glazed Salmon with Snap Peas is the kind of dinner that makes you feel like you’ve got it all together. The glaze is glossy and citrusy, with just enough honey to balance the lime. Snap peas bring a crisp bite and vibrant color, making the plate look as good as it tastes.
It’s simple enough for a weeknight but feels special enough for company. You’ll love how fresh and clean the flavors are—no fuss, big payoff.
What Makes This Recipe So Good
- Balanced flavors: Honey and lime create a bright, sweet-tart glaze that makes salmon shine without overpowering it.
- Quick cooking: Everything comes together fast, using one pan for the salmon and peas, so cleanup is easy.
- Fresh crunch: Snap peas stay crisp-tender, adding texture that plays well with the buttery salmon.
- Flexible: Works with fillets or a whole side of salmon, and you can roast, pan-sear, or broil.
- Weeknight-friendly: The marinade doubles as the glaze, and most ingredients are pantry staples.
What You’ll Need
- Salmon: 4 skin-on fillets (about 5–6 ounces each) or one 1.5-pound piece
- Snap peas: 12 ounces, trimmed
- Honey: 3 tablespoons
- Lime: Zest of 1 lime and 3 tablespoons fresh juice (about 2 limes)
- Soy sauce or tamari: 1 tablespoon (for depth and salt)
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon freshly grated (optional but great)
- Olive oil or avocado oil: 2 tablespoons, divided
- Red pepper flakes: Pinch, to taste
- Salt and black pepper: To season
- Sesame seeds and fresh cilantro or scallions: For garnish (optional)
- Lime wedges: For serving
How to Make It
- Mix the glaze. In a small bowl, whisk together honey, lime zest, lime juice, soy sauce, garlic, ginger, 1 tablespoon oil, and a pinch of red pepper flakes. Taste and adjust with more lime or honey as needed.
- Prep the salmon. Pat the salmon dry.
Season both sides with salt and pepper. If using fillets, leave the skin on to help the fish stay moist.
- Marinate briefly. Spoon 2 tablespoons of the glaze over the salmon and let sit for 10–15 minutes while you prep the peas. Reserve the rest of the glaze for cooking.
- Heat the pan. Set a large skillet over medium-high heat and add the remaining 1 tablespoon oil.
When it shimmers, place the salmon in the pan, skin side down. Cook undisturbed for 4–5 minutes until the skin is crisp and the sides are turning opaque.
- Flip and glaze. Flip the salmon carefully. Reduce heat to medium.
Pour in half of the remaining glaze around the fish. Spoon the bubbling glaze over the salmon as it cooks for 2–3 minutes more, until the fish flakes easily with a fork. Transfer salmon to a plate to rest.
- Cook the snap peas. In the same skillet, add the snap peas and a pinch of salt.
Sauté for 2–3 minutes until bright green and crisp-tender. Add the rest of the glaze and toss for 30–60 seconds to coat and lightly reduce.
- Finish and serve. Return the salmon to the pan for 30 seconds to warm through, or plate the peas and set the salmon on top. Sprinkle with sesame seeds and herbs.
Serve with lime wedges.
Keeping It Fresh
- Storage: Store leftovers in an airtight container for up to 2 days. Keep the salmon and peas side by side, not stacked, to preserve texture.
- Reheating: Warm gently in a skillet over low heat with a splash of water or extra lime juice, 3–4 minutes. Avoid the microwave if possible—it can overcook the fish.
- Make-ahead tips: Mix the glaze up to 3 days in advance and keep it chilled.
Trim snap peas ahead and pat salmon dry right before cooking.
- Freezing: This dish is best fresh. If you must freeze, do so with the salmon only (tightly wrapped), and cook snap peas fresh when serving.
Health Benefits
- Omega-3s: Salmon is rich in EPA and DHA, which support heart and brain health and help reduce inflammation.
- Lean protein: A satisfying protein that helps with satiety and muscle maintenance, especially in balanced meals.
- Fiber and vitamins: Snap peas bring fiber, vitamin C, vitamin K, and a crisp, hydrating crunch.
- Light, clean flavor: The glaze adds brightness without heavy fats or cream, keeping the dish fresh and energizing.
What Not to Do
- Don’t overcook the salmon. Aim for slightly translucent in the center; it will finish cooking off the heat.
- Don’t skip drying the fish. Moisture on the surface prevents browning and a good sear.
- Don’t crowd the pan. If needed, cook in batches to keep the heat high and the glaze glossy, not steamy.
- Don’t burn the glaze. Honey can scorch quickly. Keep heat moderate once the glaze is in the pan and stir or spoon constantly.
- Don’t cook the snap peas to mush. Stop when they’re bright and crisp-tender for the best texture.
Recipe Variations
- Sheet pan method: Arrange salmon and snap peas on a lined sheet pan.
Brush with glaze. Roast at 425°F (220°C) for 10–12 minutes, broiling the last minute for color.
- Spicy mango twist: Add 2 tablespoons finely diced mango and a pinch of chili powder to the glaze for a tropical kick.
- Coconut-lime: Replace 1 tablespoon honey with 2 tablespoons light coconut milk and add a sprinkle of toasted coconut at the end.
- Ginger-sesame: Increase ginger to 2 teaspoons and add 1 teaspoon toasted sesame oil to the glaze. Finish with extra sesame seeds.
- Veg swap: Try asparagus, green beans, or broccolini if snap peas aren’t available.
Keep them crisp-tender.
- Grilled version: Grill salmon skin side down over medium heat. Brush with glaze as it cooks. Quickly toss snap peas in a grill basket with oil and salt.
FAQ
Can I use frozen salmon?
Yes.
Thaw it in the fridge overnight, then pat very dry before seasoning. Frozen salmon can release more moisture, so drying well helps you get a good sear.
What if I don’t have soy sauce?
Use tamari for gluten-free or coconut aminos for a slightly sweeter, less salty flavor. Add a pinch of salt if using coconut aminos.
How do I know when the salmon is done?
Look for flakes with gentle pressure and a slightly translucent center.
An instant-read thermometer should read 125–130°F for medium.
Can I make the glaze less sweet?
Reduce honey to 2 tablespoons and add an extra teaspoon of lime juice. The soy sauce also helps balance sweetness.
What should I serve with it?
Steamed jasmine rice, quinoa, or a simple cucumber salad are great. The glaze is also delicious over rice noodles.
Is the skin edible?
Yes, and it’s great when crispy.
Sear skin side down first to get it crisp, or remove after cooking if you prefer it off.
Can I make it dairy-free and gluten-free?
It’s naturally dairy-free. Use tamari instead of soy sauce to keep it gluten-free.
Final Thoughts
This Honey Lime Glazed Salmon with Snap Peas is bright, simple, and satisfying, the kind of meal that feels fresh without asking much from you. The glaze gives just enough sweetness and zip, and the snap peas keep things lively.
Keep the heat moderate, don’t overcook the fish, and finish with a squeeze of lime. It’s a dependable go-to that always tastes like more effort than it took.