Sesame Salmon

From GoonsWithSpoons
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This is a very quick recipe with the potential to be very delicious. Last time I had it, I made it with steamed rice and steamed broccoli, and it was delicious, but it would also be delicious on its own.


  • 1 large Salmon fillet
  • Vegetable oil
  • Sesame seeds
  • 1 large lime or lemon
  • salt & pepper


Before you start, begin pre-heating your oven to 450ºF (we're going to bake, not broil).

Cut the salmon fillet into some size that you would find reasonable for a person to put on their plate at one time. Mine were about 3-4 inches long each. Rinse the salmon chunks.

Next, pour a whole bunch of sesame seeds onto a plate, preferably one with a lip so that you can slide the salmon around a bit.

Next, put some vegetable oil (enough to cover maybe half the pan, but you can always add more later) onto a pan, and heat at med-high heat for 2-3 minutes. You don't want the oil boiling or smoking.

Take a salmon chunk, and press one side of it down into the sesame seeds. Don't press so hard as to disfigure the fragile, tender little chunk of salmon, but make sure you get plenty of the seeds to stick to the side of the fillet.

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Take the now sesame-encrusted chunk of salmon, and put it on the hot pan of oil, with the seeds down. Let it cook for 2-3 minutes, until the seeds are a nice golden color. Depending on the sizes of your pan and the your salmon chunks, you may be able to do more than one chunk at a time.

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When the seeds are golden, set the chunk down on an oven safe plate or bowl, seeds facing down. Finish preparing all your salmon this way. Then, when you have a nice collection of lopsidedly cooked salmon chunks, put your plate of salmon into the oven.

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After about 5 minutes, your fish should be ready. You can poke it to check the tenderness.


Remove from the oven, and serve with lime (or lemon), salt, and pepper. I let my diners put those on themselves, to their liking. If you cooked it right, you won't need to give people knives, because the salmon will be that tender! Ss 4-01.jpg