Sesame Crusted Salmon

Name: Sesame Crusted Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets; salt and pepper; 75g/ 1/2 cup white sesame seeds; 4 tsp vegetable or canola oil; Sliced shallots / scallions; 250 g / 8 oz dried soba noodles; 2 bunches baby buk choi; 1 1/2 tbsp soy sauce; 2 1/2 tbsp vegetable or canola oil; 3 tbsp rice vinegar; 1 tbsp mirin; 2 tsp sugar; 2 tsp fresh ginger; 1 clove garlic

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5.0

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
598 kcal
Course
Main Course

Sesame Crusted Salmon

Kai Walton

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Recipe VIDEO above. Just roll salmon in sesame seeds and bake - you'll be amazed how well it sticks! Served over soba and Asian greens with a fabulous Asian dressing, this is a great quick salmon recipe.

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Ingredients

Servings

4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets (Note 1)
salt and pepper
75g/ 1/2 cup white sesame seeds
4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
Sliced shallots / scallions , optional garnish

Soba and greens:

250 g / 8 oz dried soba noodles (Note 2)
2 bunches baby buk choi , or other greens of choice (Note 3)

Asian Dressing:

1 1/2 tbsp soy sauce , light or ordinary (Note 4)
2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive)
3 tbsp rice vinegar (Note 2)
1 tbsp mirin (Note 2)
2 tsp sugar (any, I use white)
2 tsp fresh ginger , minced
1 clove garlic , minced

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Instructions

Take salmon out of fridge 20 minutes before cooking.
Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
Sprinkle both sides of the salmon with salt and pepper.
Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
Drizzle top with oil.
Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

Soba and greens:

Bring a large pot of water to the boil.
Cook soba per packet directions. Add greens for the last 1 minute of cooking.
Drain then divide between bowls.

Dressing:

Place ingredients in jar and shake. Set aside for 5 minutes.

Notes

SALMON: If salmon is very wet (eg in vacuum pack or defrosted), pat off excess water but do not dry thoroughly.
I am pretty sure this will work with other types of fish but I must confess I haven't tried. Love to know if you do!
Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they're cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can't drink alcohol, leave this out and substitute with 2 - 3 tbsp of cider vinegar. You may need to add more sugar.
Feel free to use any greens of choice here. Use as much as you want to serve.
Dark or sweet soy sauce is not suitable for this dressing.
Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.
Nutrition per serving, assuming 150g / 5 oz fillets and that all the dressing is used. It doesn't take into account fat that's left on the tray. LIGHTER OPTION : Opt for oil spray on the salmon, switch the soba for zucchini noodles or cauliflower rice, reduce oil in dressing to 2 tbsp = 503 cal per serve.