Salmon With Sesame and Herbs

Name: Salmon With Sesame and Herbs
Total time: 20 min
Ingredients: 3 tablespoons low-sodium soy sauce; 3 tablespoons light brown sugar or honey; 4 tablespoons unseasoned rice wine vinegar; Kosher salt and ground black pepper; 4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick; 2 tablespoons raw white sesame seeds; 1 small shallot, thinly sliced into rings; 3 cups cilantro, parsley or both, tender leaves and stems; 1 tablespoon toasted sesame oil

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Total: 20 minutes

Servings: 4

Author : Alison Roman

cilantro parsley salmon

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons low-sodium soy sauce3 tablespoons light brown sugar or honey4 tablespoons unseasoned rice wine vinegarKosher salt and ground black pepper4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick2 tablespoons raw white sesame seeds1 small shallot, thinly sliced into rings3 cups cilantro, parsley or both, tender leaves and stems1 tablespoon toasted sesame oil

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Instructions

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Step 1

Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.

Step 2

Place a rack in the top third of the oven and heat the broiler.

Step 3

Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.

Step 4

Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.

Step 5

Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.

Step 6

Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

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