Crispy Sesame Salmon
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3 Servings
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Calories
339 kcal
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Course
Main Course
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Cuisine
Asian
Crispy Sesame Salmon
Description
This recipe begins by whisking coconut aminos or soy sauce with rice vinegar, minced garlic, and toasted sesame oil to create a flavorful marinade and finishing sauce. Salmon is cut into evenly sized cubes, optionally retaining skin, then cooked in hot avocado oil for several minutes per side until deeply golden and crisp on the outside.
After searing, the sauce is poured over the salmon in the skillet, which is then covered and cooked gently to infuse flavor and fully cook the fish to an internal temperature of 130°F. The glaze adds a savory, mildly sweet, and tangy balance, complemented by the aromatic garlic and sesame oil.
This dish pairs well with steamed rice or vegetables, offering a main course with contrasting textures—a crispy surface and tender center. The sauce both coats the salmon and adds moisture during the finishing simmer, enhancing richness without overpowering the salmon's natural flavor.
Adjusting the soy or coconut aminos with a touch of sweetener can soften the sauce's saltiness, and leftovers can be refrigerated for up to five days. Cooking carefully to golden brown but not burning preserves the salmon's texture and taste.
Ingredients
- 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 garlic minced, cloves
- 2 tsp sesame oil toasted
- salt sea salt, to taste
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
- Substitute liquid aminos, low-sodium soy sauce, or coconut aminos depending on dietary preferences.
- If using soy sauce or liquid aminos, add 2 tablespoons of pure maple syrup or brown sugar and omit added salt unless needed.
- Store cooked salmon leftovers in an airtight container in the refrigerator for up to five days.
- Cooking salmon to 130°F internal temperature ensures it is fully cooked while remaining moist.
- Removing skin before chopping is optional; skin-on pieces can add extra texture when seared.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 339kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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