sesame salmon

These Glazed Sesame Salmon fillets are flavored with soy sauce, honey, garlic, and ginger, oven-roasted and served with Wasabi Mashed Potatoes.

Glazed Sesame Salmon

salmon

soy sauce

honey

sesame oil

garlic, very finely chopped

ginger,

sesame seeds

Preheat the oven to 425°F and generously spray...

Preheat the oven to 425°F and generously spray a shallow baking pan with nonstick spray.

Combine the soy sauce, honey, sesame oil, garlic...

Combine the soy sauce, honey, sesame oil, garlic and ginger in a small bowl.

Cut the salmon into 4 serving size pieces...

Cut the salmon into 4 serving size pieces and arrange on the prepared pan in a single layer.

Spoon a little of the soy sauce mixture...

Spoon a little of the soy sauce mixture onto each piece of salmon and rub it in with the back of the spoon.

Turn the pieces over, and using the rest...

Turn the pieces over, and using the rest of the mixture, coat the other side of the salmon.

Bake for 8 minutes, remove from the oven...

Bake for 8 minutes, remove from the oven and sprinkle sesame seeds evenly over the fish.

Return to the oven until the salmon reaches...

Return to the oven until the salmon reaches the desired doneness, 1 to 2 minutes longer.

Serve over Wasabi Mashed Potatoes.

The salmon has a killer sesame honey glaze and it gets topped with a Korean inspired miso butter.

Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes.

unsalted butter (softened, 8 tablespoons)

yellow miso paste (use 1 tablepoon for a less salty butter)

kimchi * (optional)

basil (chopped)

cedar plank

+ 1 tablespoon soy sauce

ginger

garlic (minced

heirloom cherry tomatoes or regular cherry tomatoes

olive oil (for drizzling)

salt + pepper (to taste)

Add the butter, miso, kimchi (if using) and basil to a bowl and mix until well combined. If not using right away, store in the fridge for up to 1 week.

Miso Butter

Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal.

Meanwhile, whisk together 2 tablespoons honey, 1/4 cup soy sauce, the ginger and garlic. Add the salmon to a ziplock bag or Pyrex pan and pour the marinade over the salmon. Place in the fridge for 30 minutes.

Heat your gas or charcoal grill to medium heat, about 350 degrees F.

Remove the salmon from the marinade and lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Sprinkle with salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it's uniformly pink in the center.

Using a large spatula, remove the cedar plank salmon and transfer to a flat surface to rest.

In a small bowl, combine the remaining 1/4 cup honey, 1 tablespoon soy sauce, sesame oil and the sesame seeds. Brush the salmon with the honey glaze, reserve any extra for serving.

Salmon

Make sure your grill is hot (it should already be on from cooking the salmon). Thread the tomatoes on skewers and rub with olive oil, salt + pepper. Place on the hot grill and grill for about 5 minutes, rotating the skewers every 2-3 minutes.

Grilled Tomatoes

Dollop the salmon with the miso butter and serve alongside the grilled tomatoes. Garnish with fresh basil and sesame seeds. Serve with any remaining honey glaze

Serve

Here's a fast &amp; healthy weeknight Dinner! Furikake Salmon Bowls- these delicious bowls are made with seared sesame salmon, shiitake mushrooms, avocado and cabbage. Make this in 30 minutes! Serves 2. 

Furikake Salmon 

soy sauce (or GF BRAGGS)

Mirin (see notes for substitute)

tablespoons sesame oil

olive oil, divided

shallot,

cabbage

salt, pepper and chili flakes

salmon (2 thick pieces)

shiitake mushrooms, de-stemmed, sliced (or use Smoked Mushrooms!)

avocado, sliced

Feel free to add additional roasted veggies

Make the Sauce

Mix soy sauce, mirin  and sesame oil in a small bowl.

Saute Cabbage

 Heat 1 tablespoon oil in a large skillet. Add shallot and saute over medium heat until fragrant. Add the shredded cabbage, season with salt and pepper and saute until just wilted. Set aside in a bowl and drizzle with a couple of tablespoons of the Soy-Mirin&#8211;Sesame Oil Sauce.

Sear the Salmon

Wipe out the pan and heat 1 tablespoon olive oil in the skillet over medium-high heat. Season the oil with a generous pinch of salt, pepper and chili flakes and swirl. Add the salmon and mushrooms, and sear both sides, until golden. Turn heat off, letting the pan cool slightly (otherwise sauce may burn).  Spoon sauce over top of the salmon and mushrooms, swirling the skillet.

Assemble the bowls

 Divide rice or grains between 2 bowls. Sprinkle with furikake. Arrange sauteed cabbage, avocado wedges and any other veggies in the bowl. Top with seared salmon and mushrooms, and sprinkle it with Furikake spooning the remaining sauce over the avocado and other veggies.

Furikake Salmon has become one of my favorite meals.  It's easy to put together and always so satisfying. I've made it a number of times and never tire of it.

I made this for a birthday celebration along with the Kyoto yams and Asian cucumber salad and it was incredible and felt very special. Thank you for these straightforward yet show-stopping recipes. I can’t wait to explore more!

Excellent! We loved it and will be making it again and again. I didn’t measure anything but used the recipe as reference and it was wonderful! Thanks as always for your tasty recipes!

It’s one of those recipes I crave! Perfection.  Thank you for all the wonderful recipes!!

This recipe turned out just like the picture. It is so good and one of my favorites now. Also it makes me look more experienced in the kitchen than I actually am. Thank you.

This looks amazing!  I can't wait to try it this week over some soba!

This is my go-to recipe that everyone in my family loves! One thing I do is cut the fish in 1 or 1.25 inch thick pieces then 
place the salmon in the pan skin-side down first, let the oil from the fish render out a bit, and then flip it just until the glaze is nice and shiny on all four sides. I like to cook it briefly, just until the fish is barely done so I don't overcook it. We like our salmon tender, flaky, and not at all dry. Love all your recipes!

This Furikake Salmon is fabulous! So satisfying and healthy. My husband isn’t a big fan of fish, but he devoured this salmon dish. Definitely making this again. So many great recipes on this site.

This was absolutely delicious and I didn’t even have the furikake! I used rice noodles instead of rice. I’ll have to get the furikake and try that too.

https://content.jwplatform.com/videos/kApcOuEd.mp4

Furikake Salmon with shiitake mushrooms, sauteed cabbage, avocado and scallions, served over rice. Video 

Furikake Salmon Video 

Sesame Crusted Salmon Bowls with Miso-Ginger Sauce. This salmon bowl recipe is packed with bold, vibrant flavors and will instantly become a family favorite.

Sesame Crusted Salmon Bowls

lbs. center-cut salmon, skin removed*

kosher salt, divided

extra-virgin olive oil, divided

Tbsp. honey

tsp. gochujang (Korean red pepper paste)

Tbsp. white sesame seeds

Tbsp. black sesame seeds

broccoli,

black pepper

white rice

Kimchi and thinly sliced green onion

Tbsp. white miso paste

rice vinegar

Tbsp. toasted sesame oil

mayonnaise oil

Cut salmon into 1x1-inch cubes and season evenly with 1/2 tsp. salt.In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat.Combine sesame seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.

Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add sesame oil, mayonnaise, ginger, gochujang, and honey; mix until smooth. Set aside.

Heat 1 Tbsp. olive oil in a large skillet over medium-high. Once hot, add broccoli florets. Cook 7 to 8 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt and black pepper, and transfer to a bowl. Cover to keep warm.Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.

Serve salmon and broccoli on top of a bed of white rice. Garnish with a spoonful of kimchi, and drizzle Miso-Ginger Sauce over everything. If desired, garnish with thinly sliced green onion.

Top 4 sesame salmon recipes from across the web

The most viewed sesame salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Glazed Sesame Salmon

Cedar Plank Grilled Sesame Salmon w...

Furikake Salmon

Sesame Crusted Salmon Bowls

Top 4 sesame salmon recipes from across the web

The most viewed sesame salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Sesame Salmon

Cedar Plank Grilled Sesame Salmon w...

Furikake Salmon

Sesame Crusted Salmon Bowls

The most viewed sesame salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine