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Crispy Sesame Salmon
4.5 from 156 votes

Crispy Sesame Salmon

Crispy Sesame Salmon features bite-sized salmon chunks pan-seared in avocado oil until golden brown, then simmered in a sauce made with coconut aminos, rice vinegar, garlic, and toasted sesame oil. The result is tender salmon with a flavorful, slightly tangy glaze enriched by toasted sesame notes. The method showcases a balance of crisp edges and moist interior infused with gentle Asian-style seasonings.

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

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving 1Serving (of 3) Calories 339kcal (17%) Carbohydrates 6g (2%) Protein 31g (62%) Fat 20g (31%) Sugar 5g (10%)

Nutrition Facts

Serving: 3 Servings

Amount Per Serving

Calories 339

% 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.