Sesame & Lemon Crusted Salmon

Name: Sesame & Lemon Crusted Salmon
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 equal portions, patted dry); 3 tbsp white sesame seeds; 1 tbsp black sesame seeds; 2 tsp lemon zest (from 1 large lemon); 1 tbsp lemon juice (freshly squeezed); 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch garlic powder; 1 tsp honey; 1 tbsp water (cold, for honey mixture); 2 tbsp fresh parsley (finely chopped, for garnish); 1 pcs lemon (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Beautifully seared salmon fillets coated in a nutty sesame seed crust, brightened with fresh lemon zest. The crust turns golden and crispy while the salmon stays tender and flaky inside. Ready in under 20 minutes, this is an elegant weeknight dinner that looks and tastes restaurant-quality.

PREP

10m

COOK

SERVES

100 G

443 cal

SERVINGS

METHOD · 7 STEPS

prep
Pat the salmon dry and season.
1.Use paper towels to pat each salmon fillet completely dry on both sides.
2.Season the flesh side with salt, black pepper, and garlic powder.
TIPDry salmon is crucial — moisture prevents the sesame crust from sticking and you won't get that golden sear.
mix
Make the sesame crust mixture.
1.In a small bowl, combine white sesame seeds, black sesame seeds, and lemon zest.
2.In another small bowl, whisk honey with cold water until loose and brushable.
prep
Coat the salmon with sesame mixture.
1.Lightly brush the flesh side of each fillet with the honey-water mixture.
2.Press the flesh side firmly into the sesame-lemon zest mixture, coating evenly.
3.Set coated fillets aside on a plate, sesame side up.
TIPThe honey-water helps the sesame seeds adhere without burning like pure honey would.
fry · ~3 min
Sear the salmon sesame-side down.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.
2.Carefully place fillets sesame-side down in the hot oil.
3.Sear undisturbed for 3 minutes until sesame crust is golden and crispy.
TIPDon't move the fillets once they hit the pan — moving them tears the crust. Let them sit and develop that golden color.
fry · ~3 min
Flip and finish cooking.
1.Using a thin spatula, gently flip each fillet skin-side down.
2.Cook for another 2 to 3 minutes until skin is crisp and salmon is just cooked through.
3.Squeeze fresh lemon juice over the fillets in the final 30 seconds.
TIPSalmon is done when it flakes easily with a fork and the internal temperature reaches 130-135°F for medium. It will carry over to 140°F off heat.
rest · ~2 min
Rest the salmon briefly.
Transfer fillets to a plate and let rest for 2 minutes. The residual heat finishes cooking the center gently.
serve
Garnish, plate, and serve with lemon wedges.
1.Sprinkle chopped fresh parsley over each fillet.
2.Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
Pat the salmon fillets bone-dry with paper towels so the sesame crust adheres properly.
2
Use a thin, flexible spatula to flip the salmon gently and avoid tearing the crust.
3
Let the salmon rest for 2 minutes after cooking so the juices redistribute and the center stays moist.
4
For even cooking, let the fillets sit at room temperature for 10 minutes before searing.
5
Store leftover crusted salmon in an airtight container in the fridge for up to 2 days; reheat in a low oven to preserve crispness.

RECIPE VARIATIONS