This Sesame Crusted Salmon recipe is easy to prepare, totally delicious and looks beautiful. It would be great for dinner with the family or for entertaining.
If you are trying to find new ways to cook salmon that take it up a notch but is still an easy recipe, this sesame crusted salmon is for you. It will look like you went to a ton of trouble when it is no harder than adding bread crumbs onto a piece of protein. You definitely want to have black and white sesame seeds mixed to add the exciting color. You can buy them together in a tuxedo mix. If you already have white sesame seeds, you can purchase a bag of black sesame seeds and mix them together. The black sesame seeds can be a little hard to find and I love buying organic nuts and seeds in bulk online.
While you are cooking the salmon, you can throw together a pretty red cabbage slaw salad. It makes such a great presentation when you have a lot of color on the plate. To make it fun, include some toppings like boiled edamame or yummy avocado. It all looks very impressive for how easy it is to throw this together.
Sesame Crusted Salmon
- 4-6 6oz salmon fillets (skinless)
- salt and freshly ground pepper
- 2 tbsp sesame oil
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1/3 cup tamari or soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 tbsp cornstarch
- 1/4 cup water
Toppings: boiled edamame, pickled ginger, seaweed salad, mandoline cucumbers, shredded carrots, avocado
In a small bowl, combine the Tamara or soy sauce, mirin, chicken broth, sugar, ginger and garlic.
In another small bowl, stir together the 2 teaspoons cornstarch and the water. Set aside.
Season both sides of the salmon with salt and pepper.
Mix the sesame seeds together on a plate. Brush both sides of the salmon with 1 tablespoon sesame oil and then dip it into the sesame seeds and press to coat.
Heat remaining tablespoon of sesame oil in a large skillet, over moderate heat until the oil shimmers.
Add the salmon fillets, and cook, until golden brown, about 5 minutes. Turn and cook until just done. About 3 minutes longer for a 1-inch-thick-fillet. Remove.
Wipe out the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring until thickened, about 1 minute longer. Turn heat off.
Cook rice according to the package directions.
Fill a large bowl with rice, place salmon on top, add toppings of your choice and a drizzle of sauce and serve.
If you make this Sesame Crusted Salmon recipe, please leave a comment and let us know how you like it or if you have any questions. It is always nice to hear from multiple people that they tried a recipe on The Evolista and loved it. That was the response to the Crispy Sheet Pan Chicken Recipe. I knew how good the recipes were from Lisa Ende’s Easy Weeknight Meals Cooking Class, and she was so lovely to share them. If you live in Los Angeles and want to take one of Lisa’s classes, click here. She also offers food delivery and catering.