0 (0)

Fish and Shellfish, Mains, Quick and Easy

Sesame Salmon

Sesame Salmon
Carolyn Cole / Los Angeles Times

I like to serve Chinese long beans because they make quite a presentation. It's fun to loop or braid the 2-to 3-foot-long beans around fish filets or steak. This Asian-flavored salmon recipe pairs nicely with the beans. While the salmon ... Read more

Total time: 30 minutes | Serves 4
  • 1 shallot, finely minced
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Sherry
  • 1 tablespoon brown sugar
  • 1/2 cup white sesame seeds
  • 1/2 cup black sesame seeds
  • 4 (4-to 5-ounce) salmon filets
  • 2 tablespoons olive oil

Step 1Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Step 2Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Step 3Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.


Momed’s Flourless Chocolate Cake
Momed’s Flourless Chocolate Cake

Maple pecan pie bars
Maple pecan pie bars

Squash gnocchi with sage butter
Squash gnocchi with sage butter

Slim Sloppy Joes
Slim Sloppy Joes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Steamed whole fish
Potato and shrimp salad with green goddess dressing
Seared salmon with cucumbers and brown butter
Pismo Beach Steamed Mussels