Crispy Sesame Salmon

Name: Crispy Sesame Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 Servings
Ingredients: 1 Tbsp avocado oil; 1 lb salmon; 3 Tbsp coconut aminos or soy sauce*; 1 Tbsp rice vinegar; 5 large cloves garlic; 2 tsp toasted sesame oil; sea salt to taste

User Reviews

4.5

156 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3 Servings
Calories
339 kcal
Course
Main Course
Cuisine
Asian

Crispy Sesame Salmon

Tyler Espinosa

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Sweet and savory sticky Asian-inspired Crispy Sesame Salmon is here for crispy salmon lovers! Make it in less than 30 minutes for healthy weeknight meals.

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Ingredients

Servings

1 Tbsp avocado oil
1 lb salmon chopped into bite-sized chunks
3 Tbsp coconut aminos or soy sauce*
1 Tbsp rice vinegar
5 large cloves garlic minced
2 tsp toasted sesame oil
sea salt to taste

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Instructions

In a small bowl or measuring cup, whisk together the coconut aminos (or soy sauce), rice vinegar, garlic, and sesame oil. Set aside until ready to use.
Chop the salmon into cubes (if you prefer your salmon skinless, you can cut the skin off and discard it before chopping it. I leave the salmon skin on).
Heat the avocado oil in a large skillet over high heat and allow the skillet to heat up for a couple of minutes. Carefully place salmon on the hot surface of the skillet and allow them to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.
Pour the sauce into the skillet and gently swish it around until all of the salmon is exposed to sauce. Cover the skillet and cook for another 5 to 6 minutes, stirring/flipping occasionally), or until the salmon has cooked through. Salmon is considered fully cooked when it reaches an internal temperature of 130 degrees Fahrenheit. You can use a meat thermometer to spot check the fish by inserting the thermometer into the largest pieces. The exact cook time will vary depending on the size of the chunks and the temperature of the fish before it goes into the skillet.
Taste the salmon for flavor and add more coconut aminos, rice vinegar, or a splash of fresh lime juice, and a sprinkle of sea salt to taste.
Serve the crispy sesame salmon with your choice of side dishes. I love the salmon with steamed white rice, Asian Cucumber Salad, kimchi (or sauerkraut), chopped green onion and a sprinkle of sesame seeds.

Notes

*Use liquid aminos, low-sodium soy sauce or coconut aminos. If using soy sauce or liquid aminos, add 2 tablespoons of pure maple syurp or brown sugar and don't add any salt unless you feel the salmon needs it at the end.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts are calculated for the salmon only, not including any sides.