Sesame-Crusted Salmon

Name: Sesame-Crusted Salmon
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: other
Ingredients: 4 pcs salmon fillet (skin-on, about 150g each, pin bones removed); 3 tbsp white sesame seeds; 1 tbsp black sesame seeds; 2 tbsp soy sauce; 1 tbsp honey; 1 tsp ginger (grated); 2 tbsp sesame oil; 1 pinch salt; 1 pinch black pepper; 1 tsp rice vinegar; 2 pcs scallion (thinly sliced, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky salmon fillets coated in a crunchy sesame seed crust, pan-seared to golden perfection. The nutty aroma of toasted sesame pairs beautifully with a subtle soy-ginger glaze. A stunning weeknight dinner that comes together in under 20 minutes.

PREP

10m

COOK

SERVES

100 G

491 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Pat the salmon dry and season.
Pat each salmon fillet completely dry with paper towels. Season the flesh side with a pinch of salt and pepper.
TIPDry salmon is essential — moisture prevents the crust from sticking and crisping properly.
mix · ~2 min
Mix the sesame coating and glaze.
1.In a small bowl, combine white and black sesame seeds.
2.In another bowl, whisk together soy sauce, honey, grated ginger, and rice vinegar for the glaze.
prep · ~2 min
Press sesame seeds onto the salmon.
Brush the flesh side of each fillet lightly with the glaze mixture. Press the glazed side firmly into the sesame seed mix on a plate, coating evenly.
saute · ~6 min
Sear the salmon sesame-side down.
1.Heat 1 tablespoon sesame oil in a non-stick skillet over medium-high heat until shimmering.
2.Place fillets sesame-side down in the pan and sear undisturbed for 3 minutes until golden and crispy.
3.Flip carefully and cook skin-side down for another 2 to 3 minutes for medium doneness.
TIPDon't move the fillets once they hit the pan — this is how you get that perfect golden crust.
simmer · ~1 min
Glaze and finish.
Reduce heat to low. Drizzle the remaining glaze over the salmon fillets in the last minute of cooking. Let it bubble gently and thicken slightly, about 60 seconds.
garnish · ~1 min
Garnish with scallions and serve.
Transfer fillets to plates. Drizzle any remaining pan sauce over the top and garnish with sliced scallions.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon very dry before seasoning so the sesame crust adheres and crisps.
2
Press the sesame coating firmly onto the fish, then let it rest 2 minutes so it sticks better.
3
Use a non-stick skillet and don't move the fillets while searing to get an even golden crust.
4
Cook the salmon to an internal temp of 120–125°F for medium; it will carry over as it rests.
5
Make the glaze ahead and refrigerate up to 3 days for a faster weeknight dinner.
6
Serve immediately after glazing so the coating stays crunchy, not soggy.

RECIPE VARIATIONS