Peanut Butter-Glazed Salmon and Green Beans

By Kay Chun

Updated June 15, 2022

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
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Total Time
20 minutes
Rating
4(1,873)
Comments
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This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

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Ingredients

Yield:4 servings

  • 1 pound green beans, trimmed

  • 1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds

  • 1 tablespoon minced garlic

  • 3 tablespoons neutral oil, such as safflower or canola

  • Salt and black pepper

  • ¼ cup smooth peanut butter (either conventional or natural works)

  • 2 tablespoons lemon juice, plus lemon wedges for serving

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon grated peeled ginger

  • ½ teaspoon toasted sesame oil

  • 4 (6-ounce) center-cut salmon fillets

  • ¼ cup chopped unsalted roasted peanuts (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 94 milligrams cholesterol; 620 calories; 14 grams monosaturated fat; 13 grams polyunsaturated fat; 8 grams saturated fat; 41 grams fat; 6 grams fiber; 855 milligrams sodium; 46 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.

  2. Step 2

    Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.

  3. Step 3

    Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.

  4. Step 4

    Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

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Ratings

4 out of 5
1,873 user ratings
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Comments

Dora Vizvary Swan

Yes, Marilyn! Upstate NY fishmonger, here. Suggestion: If your sheet pan fits onto your grill, prep it just like the recipe, put it on the grill and close the lid.

Daphne

This was a nice recipe. I didn’t have fresh chives but the dry ones worked well. I roasted (convection roast setting on my oven). I didn’t measure exactly but used all the ingredients. My salmon was pretty thick so it was about 18 minutes total. I will definitely make again. Had a very Thai like flavor and the green beans were wonderful. Love that it is all made at once. Incredibly convenient.

Half Baked

There are some things a person doesn’t do. I’m not putting peanut butter on $35 per lb salmon filets.

Mette

Had no green beans as they were out of season. substituted with broccoli. Followed everything else to the "T". My broccoli variation tasted great too, yummy

Mary

For what it's worth, I am not a fan of green beans...I quartered a leek and used that instead, lime juice instead of lemon, also added a bit of maple syrup as suggested and a teaspoon of gochujang sauce for little kick. My salmon filet was thick, so like others I cooked it about 18 minutes. It was delightful.

Kimber

Delicious, moist salmon. Used a meat thermometer which was key! Beans were also cooked perfectly. No change in directions. This is a keeper recipe!

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