Spiced Salmon With Sugar Snap Peas and Red Onion Recipe (2024)

why use the oven at all? keep it simple and cook the salmon on the pan. snap peas don't need that long to cook -- it's nicer crunchy and slightly blanched from the heat.

Instead of oil try mayonnaise. It clings better than oil and keep fish moist.

The ONE fish I do not like with garlic is salmon, because of its own strong flavor. I'd use shallots instead.

I love this idea, but not the idea of heating an oven to 400F just to finish a few salmon fillets--not very energy-efficient. I'm thinking about transferring the salmon to a second skillet with a lid and letting them finish cooking over low heat, covered, while sauteeing the veg.

Substitute asparagus for the snap peas. Cut into 1-1.5” lengths on the diagonal.

I’ve made this twice now. I followed the recipe exactly and really liked it. The second time I used more of the Baharat seasoning and was more aggressive with the salt and pepper - the little bit of garlic was good to my taste. It was phenomenal the second time! Do watch the salmon; over or under cooking it would impair the flavors. The sugar snap peas come out so sweet and luscious. The cilantro (fine dice stems) and lime juice are a must that create a perfect balance of flavor.

I just cooked this and we all loved it. The combination of sweet red onions and salmon was perfect. I must admit that I cooked everything outdoors on the BBQ. One side hot, on side low. Salmon first for 4 minutes on a griddle with a Teflon sheet. I pushed the pieces on the cooler side. Add the red onions with a bit of olive oil for 4 minutes. Pushed them on the cooler side, and cooked the peas on the hot side for 4 minutes. At the end, I plated everything together on a serving plater.

I often bake or broil salmon after rubbing it with curry paste, which would be an excellent substitute for the oil and spice blend called for here. Indian or Thai curry paste, red or green - all give very tasty results.

Tip: Try using Japanese salt salmon for a denser, more favorable fish: sea or kosher (no iodine) salt generously on all sides, double wrap with plastic wrap, and refrigerate, weighted a la Gravlaks, for 1-2 days (I prefer 1 day). Blot salmon to remove moisture and salt from the surface (or, better, rinse with 2 TB sake (never use water) and then blot) and proceed per the recipe (skip the salting in step 1).

I prepared this just as instructed except that I didn't use the oven. Instead I seared the salmon skin-side up to start with, then set it aside and cooked the veggies over medium. When they were done, I moved them aside in the pan, turned the heat back up to medium-high, and returned the salmon skin-side down and cooked for another 3 minutes. This produced a delicious moist salmon. I stirred in a 1/2 cup combo of fresh mint and cilantro into the veggies. Great taste. We've cooked this twice now

I prefer to cook salmon flesh side down first then turn and cook skin side down. That way when plated the flesh side up is bronzed and beautiful.

What a terrific recipe-easy, fast and delicious. The spice rub is so incredibly flavorful and the veggies come out crisp and tender (I added asparagus to the snap peas). The salmon steaks looked better than the fillets, so that’s what I used, and they turned out perfectly, using the given timings. The final hit of citrus is a must. I served it with couscous mixed with golden raisins and roasted pine nuts. Yum x 10 all around!

Wow! Truly delicious and so easy. I made it with snow peas and garam masala in a cast iron skillet, and it was fabulous. Did not need quite as much oil as suggested, but otherwise perfect.

I am now a TOTAL CONVERT to quick-searing fish and finishing in the oven. While is may not seem necessary or efficient, the texture and flavor of the fish is amazing. Crispy edges, moist, flavorful interior. Try it; you might discover you like it too! It is worth the extra heat!

Melissa never lets me down. Made with wild sockeye filet, snap peas, broccoli , while onion, garlic, harissa and garam masala (fresh ground, makes all the difference), used mint. This was so delicious! Quick and easy.

Followed recipe exactly using garam masala, combo of snow & snap peas from my garden & wild sockeye salmon w/skin. SO delicious - Melissa comes through with a winner again! Next time - I'll try baharat seasoning.

YUM. Served with pearl couscous. Probably didnt need 5 minutes in the oven, but most importantly definitely did not fit in 1 skillet. Barely fit in 1 sheet pan!

Wonderful! I used Zatar as the spice blend, and it turned out great.

There is no sauce here. If you find it a tiny bit dry, a dollop of yogurt takes it over the top.

Serve lime on the side only - not on the salmon and veggies.

Perfect! I used the garam masala because I already had it in the house. I cooked my salmon a little longer (145*) but other than that, followed the recipe as written. For fellow onion lovers, you’ll want to add a third onion!

We really wanted to like this recipe… Not sure if it was the garlic, the garam masala, or the cilantro (all of which we usually like), but we weren’t fans of these flavors on salmon and won’t be making this again.

Very, very nice. And attractive. I used the baharat spice blend from La Boite. Salmon was delicious. I added some fresh asparagus (cut the same size as the snap peas) with the peas and enjoyed the crunch.

The sugar snap peas and onions were bland and overcooked. Next time they may skip the oven step. Because I was cooking just one salmon filet I cut the garam marsala in half. Shouldn’t have — it needed more spice.

Wonderful exactly as it is… The mayonnaise idea sounds gross! Completely skipped trimming and cutting peas in half… Seemed like a colossal waste of time. Any idea why Melissa would have you do that?

Excellent recipe, but don’t waste the pan! After coming out of the oven, I made a pan sauce with butter, olive oil, lime juice, honey, and finely chopped mint. A perfect addition to the fish and veg.

Wonderful recipe… Skipped trimming and cutting the peas in half… Seems like a ridiculous waste of time. Any idea why Melissa adds that extra step?

Used Garam masala I suggested to that easy wonderful recipe as is. Didn’t bother trimming and cutting the peas seem like a colossal waste of time. The mayonnaise idea suggested by other readers here sounds gross… Leave the recipe as it is for God sakes people!

Very nice dish. Since my sugar snap peas were apparently stuck at the Mexico-TX border LOL, I used asparagus as suggested by someone else and that was fine. I might make twice the rub next time; my salmon filets were not big but I only had enough rub for the top of each fillet.

I liked the technique, although:1) on my stove, the skin was mostly black within 3 minutes or so; next time I will use a lower heat; and,2) it took much longer in the oven to get to my desired level of doneness. The onions and peas were yummy. But I don’t really care for baharat seasoning, specifically the cloves; their flavor was too strong. May try again, remaking the baharat blend and omitting or greatly reducing the cloves.