Sesame Crusted Salmon
I’ve been trying to include seafood more in our weekly menu plans. Until a couple of years ago, I didn’t eat any seafood unless it was deep fried (can you tell I grew up in Alabama?). Thankfully I’m open to more preparations of it than I used to be, and that is a very good thing because now I can cook recipes like this one.
In learning to like fish, I discovered that the crusted variety was my favorite. Panko is always a good way to go, and now I’ve got a new one to add to the mix – sesame seeds. They get toasted while the salmon cooks and add so much flavor and crunch. To complement the salmon, a savory-sweet sauce is served underneath it. While you might be tempted to pour the sauce over the top, serving it beneath the salmon ensures that the crust stays crisp.
We served this dish with super thin noodles, but I think we’ll opt for rice the next time around. We also made oven roasted broccoli that went well with the fish and cooked in about the same amount of time. The salmon doesn’t take long to prepare, but it looks quite impressive when done. Now that my dislike of seafood is something of the past, I’m sure we’ll be making this one again soon.
- YIELD: 4 servings
¼cup soy sauce
2 tablespoons mirin
½ cup low-sodium chicken broth
½ teaspoon sugar
1½ teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
4 salmon fillets, about 8 ounces each
¼ cup sesame seeds
¼ cup cooking oil
- 1
In a small bowl, whisk together the soy sauce, mirin, broth, sugar, ginger and garlic. In another small bowl, dissolve the 2 teaspoons of cornstarch in the water. Set aside.
Whisk together the egg white and remaining 2 tablespoons of cornstarch, and brush the skinless side of the salmon with the mixture. Dip in sesame seeds and gently press to coat.
- 2
Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon filets in, sesame seed side down, and cook for about 5 minutes or until golden brown. Turn and continue cooking an additional 3 minutes (for a 1-inch thick fillet) and remove from skillet.
- 3
Pour off any oil remaining in the skillet and reduce the heat to medium. Add the soy sauce mixture and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue cooking until sauce has thickened, about 1 additional minute. Serve the sauce alongside or underneath the salmon.
I’m a big panko fan, too! I’m so glad to hear that sesame seeds make for such a yummy coating as well. The idea of them getting all toasty while cooking sounds super delicious.
I am not a seafood gal myself, but I know my fiance would love this. I love the marinade/breading on it!
I love seasfood; raw or cooked! Though to be honest, we cook it so rare just because I don’t have much experience with preparing it. This looks like a tasty recipe and easy enough. Thanks!
PS – I encourage you to work up to trying some sushi. Start simple like with some spicy tuna or salmon rolls. You’ll enjoy it!
That’s the weird thing about my former dislike of seafood – I’ve always liked sushi! I know it doesn’t make any sense, but I’ve never had a problem eating raw sushi. Weird, right?
Wow this looks beautiful! My hubby loves sesame, so I def have to try!
That looks great! Next time my dad gives me some fresh salmon I’ll have to try it this way!
Rob hates salmon, but I try to eat it at least once a week. Hey! It’s good for you! But, I’m sure he would like it with this sesame crust on it. Thanks for sharing!
What a fantastic preparation for the gorgeous Copper River Salmon we can get down here right now. I think I found a winner for next week’s menu!
I am so glad you posted this! I’ve been wanting to try some sort of sesame salmon but didn’t have a recipe in mind. I just bought some salmon, so this is perfect timing. Looks great!
I’m looooving this! In fact, as soon as I saw this photo I literally felt hungry. Unfortunately, I have no fresh salmon in the house…*wipes a tear away from face*…but you have inspired me to get some! 🙂
Hi, this looks absolutely delicious – your description of the crunchy sesame seeds makes my mouth water. I’ve bookmarked this and will try! Thanks so much for sharing 🙂
I adore salmon, and I adore sesame. This is a combo I certainly never would have come up with on my own, but it looks scrumptious and pretty healthy too. Thanks!
Looks delish! I can always use another yummy salmon recipe! Thanks, Chris
I grew up where fresh seafood wasn’t plentiful, so never liked it. Now, I’m loving it here in California where fish tacos aren’t even fishy! 🙂 Salmon is my to-do list for trying. Thanks for this recipe!
[…] adapted from Cook Like a Champion, originally from Food & […]
I’m making this salmon in a few days and was wondering what are some good side dishes to go along with the salmon?
Garlic rice pilaf and oven roasted broccoli are my two favorite sides for this dish.
I’m making this tonight pairing it with Qunioa fried rice and a side of Haricot Vert. We love salmon and I try to prepare seafood at least 3 times a week w/2 growing boys they need all the energy. Thank you for sharing 🙂
I made this last week and I really liked it. It was delicious! The sesame crust gave the tender salmon a nutty crunch. And the sauce, wow! I’m definitely making this again.
Just found this recipe on Food and WIne also. I like your presentation though. I’ve been going mad for broccoli in oyster in sauce, so will be serving a version of that on the side. I’ve also come across some soy sauce balls. They look like caviar, but are just soy sauce. So they will make an excellent and interesting garnish for the salmon.
Just found this recipe on Food and WIne also. I like your presentation though. I’ve been going mad for broccoli in oyster in sauce, so will be serving a version of that on the side. I’ve also come across some soy sauce balls. They look like caviar, but are just soy sauce. So they will make an excellent and interesting garnish for the salmon.