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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Sesame-Crusted Salmon Cooking View

Salmon is quickly becoming one of those meals that I turn to when I need something that is quick, easy, and healthy all at the same time.  It cooks quickly and lends itself nicely to many different flavor palettes.  The night I made this I had been planning on a different recipe that we know and love, but I decided to go a different way since we had yet to try an Asian-inspired version.  The sesame seed coating provides both good taste and texture, as well as a nice presentation, and the glaze is the perfect finishing touch.  We all cleaned our plates and Andrew was still asking for more…next time I’ll make extra for my growing boy.  Any dish that is so simple and quick yet nice enough for company is a winner in my book!

Sesame-Crusted Salmon

Ingredients

For the glaze:
¼ cup soy sauce
2 tbsp. mirin
½ cup low-sodium chicken broth
½ tsp. sugar
1½ tsp. grated fresh ginger
1 clove garlic, minced
2 tsp. cornstarch
3 tbsp. cold water

For the salmon:
1 large egg white
2 tbsp. cornstarch
4 salmon fillets, about 8 oz. each
¼ cup sesame seeds
¼ cup vegetable or canola oil

Cooking View

Directions

  • To make the glaze, combine the soy sauce, mirin, chicken broth, sugar, ginger and garlic in a small bowl; whisk to blend.  In another small bowl, combine the cornstarch and water and whisk until smooth.

  • To make the salmon, combine the egg white and cornstarch in a shallow dish.  Whisk to blend.  Brush the skinless side of each salmon fillet with the egg white mixture.  Place the sesame seeds in a second shallow dish.  Dip the side of the salmon fillets with the egg mixture in the sesame seeds and press gently to coat completely.

  • Heat the oil in a large skillet over medium-high heat.  When the oil is hot, place the salmon in the pan, coated side down, and cook for about 5 minutes or until the sesame seeds are golden brown.  Turn and continue cooking an additional 3 minutes or until cooked through.  Remove to a plate, tent with foil, and set aside.

  • Pour off any oil remaining in the skillet and lower the heat to medium.  Add the soy sauce mixture to the pan and simmer for 2 minutes, stirring constantly.  Whisk in the cornstarch-water mixture and continue simmering until the sauce has thickened, about 1 minute more.  Serve immediately with the warm salmon fillets.

Source

  • http://tlt-thelittlethings.com Denise @ TLT

    That salmon looks delicious, bookmarking this one!

  • http://www.thehungryhousewife.com leslie

    I love love love salmon. Easy and healthy. Yours looks delish!

  • http://theobsessivechef.blogspot.com StephenC

    I love it when a new and creative idea comes along. This is one of them.

  • http://penniesonaplatter.com Nikki

    I also have this bookmarked from Courtney’s blog. I’m a recent seafood convert, and salmon seems to be so easy and tasty! You’re reminding me I need to dive in and make this, along with your panko crusted one. :)

  • http://thekitchwitch.com TheKitchenWitch

    I had a bad piece of salmon this past spring and haven’t been tempted since. However, looking at this, I’m starting to feel those old stirrings of affection. I am definitely back on the bandwagon!

  • http://www.mooseandlulu.com Natalie

    Ohhh, I always do the same salmon recipe over and over- dijon mustard, breadcrumbs, butter, and a squeeze of lemon juice. I love sesame seeds though so I can’t wait to try this one!

  • http://onceuponarecipe.wordpress.com Amanda

    Looks delicious Annie, as usual. I love salmon too, but have never tried an Asian version either. I bet it’s outstanding!

  • http://atthepatisserie.wordpress.com Ann P.

    I am excited about this recipe, especially that glaze! It sounds quick, simple, DELICIOUS, and super healthy–just right for our family. :D We try to eat fish at least once a week, and this would make a great addition to the salmon repertoire. Thanks, Annie!

  • Lucy

    I love the look of this dish but am not a seafood eater. I think I’ll try it with chicken breast all banged out. Do you think that would work out Annie? x

  • http://colpanna.com Liv B

    What a great dish. I’ve only recently tried salmon steaks (plain) for the first time & it was delicious. I’m going to have to buy some for myself & give this recipe a go.

  • http://www.allchinesefood.com tracy

    Wow. This looks gorgeous. I’m looking forward to trying this recipe…

  • http://frostingforthecause.com Paula

    I’m not a fish eater but my husband is and salmon is one of his favourites. I’m bookmarking this for the next time I make him salmon. It will be a delicious surprise and a lovely change-up from the salmon recipe I normally serve him. Thanks for sharing, it looks amazing!

  • http://mariscakes.blogspot.com/ Mari @ Mari’s Cakes

    Love the crust, will try it with my next salmon steak. Thanks for this delicious recipe.

  • http://damndelicious.tumblr.com/ Chung-Ah @ Damn Delicious

    This looks like a perfect healthy weeknight dinner, which is the most needed recipes. Thanks for sharing :)

  • http://Www.sheymarinphotography.com Shey

    I love love love your blog and have made many things, but wanted to comment on this recipe because it was incredible! It’s rare that I find a new recipe for salmon but cooked on the stovetop like this, with the coating and sauce…it was perfect! Thanks for making our dinners better and fun!

  • Kay

    Just made this for dinner last night and it turned out awesome! Everyone loved it. Can’t wait to make it again.