Black and White Sesame Salmon

By Sally Cameron on August 08, 2011

Fish & Seafood, Healing Histamine, the daniel plan

Many people love salmon but are afraid to cook it at home. Try this easy, Asian-inspired recipe to make your salmon dinner a success. Serve it warm over asparagus spears or chilled over salad greens. Black and white sesame salmon could become one of your go-to recipes for a quick weeknight meal or easy entertaining.

Black and white sesame salmon |

Black and White Sesame Salmon

There’s so much to love about salmon. With its beautiful color, salmon is a delight to the eye. But more than just pretty, it’s also highly nutritious; a health-promoting choice because of Omega-3 fatty acids. You’ve got to find good quality fish. Although many stores offer salmon, I drive a little further and pay a little more to get what I know is quality. The best choice continues to be fresh, wild King salmon from Alaska or California.

Buying Salmon

Fresh salmon should be moist, firm and have an ocean smell, not fishy or strong. The flesh should not be coming apart or tearing. In hot weather, ask the fish counter to package your salmon in a small bag of ice to transport it home and keep it fresh. For advice on choosing salmon at the market, check out this link to Seafood Watch.

How to Prep Salmon

How to skin salmon|

To remove the skin you will need a very sharp, thin, flexible knife (a filet knife or boning knife). Hold the edge of the salmon skin flat on your cutting board and slide your knife between the skin and flesh, angling the knife blade down just slightly. Slice completely under the flesh while holding the skin tight. It should come off in one clean piece. Turn the salmon over and discard the skin.

How to skin salmon|

Next, trim off any of the dark purple flesh. This is the bloodline and it can be very strong in flavor. Some people don’t mind it. I prefer to trim it off. Be careful to trim just the dark purple areas so you don’t waste any of the salmon. Turn the filet over and portion into two pieces, either across the width or length depending on what you have. Run your fingers over the filet sides for pin bones. Use tweezers or small pliers to remove them. Discard the bloodline, or if you have pets, cook it briefly for them in a non-stick pan or in the microwave. They’ll love it as a healthy treat mixed into their food.

How to skin salmon|

When your salmon filets are trimmed and ready, turn them over and brush with a few drops of sesame or coconut oil. Place filets presentation side (top side) down on a plate of the mixed sesame seeds and press to coat. Turn filets over and set aside to cook.

black and white sesame salmon|

black and white sesame salmon|

Sear the Salmon

Heat 2 teaspoons of sesame or coconut oil in non-stick frying pan or skillet over medium heat. Season the salmon fillets with salt and pepper. Carefully place fillets in the pan seed side down. Don’t move the fillets until a crust forms and the sesame seeds are looking golden. Carefully turn the fillets over, turn down the heat to low, cover, and allow the salmon to finish cooking until it’s barely translucent in the center. Cooking time will depend on the thickness of your salmon filets. It should be between 140°F – 145°F degrees with a digital thermometer.

For another great salmon recipe try this Raspberry Balsamic Salmon.

Black and white sesame salmon |
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Black and White Sesame Salmon

This recipe was inspired by one of my chef-buddies, Rachelle Boucher. When it’s in season, wild king is the best. Find sesame seeds in the Asian aisle of your grocer. Store sesame seeds in the refrigerator as they go rancid if not stored properly. Serve salmon warm on roast or grilled asparagus spears or cool on a bed of baby spinach leaves with orange segments and a sesame-orange vinaigrette.
Course Main Course
Cuisine American
Keyword asian, fish, salmon, sesame
Servings 4


  • 4 6 ounce salmon fillets skin yourself or have the seafood counter do it for you
  • 1 teaspoon sesame oil toasted or regular
  • Salt & pepper to taste
  • 2 teaspoons sesame or coconut oil
  • tablespoons white sesame seeds
  • 3 tablespoons black sesame seeds
  • 1 tablespoon finely chopped fresh chives optional garnish


  • 10"-12″ Non-stick pan
  • Needle nose pliers or tweezers to remove any salmon pin bones


  • If the salmon is refrigerated, allow it to sit on the counter about 45 minutes to get the chill off.
  • Place salmon skin side down on a cutting board. With a thin, sharp knife (filet knife), slip the knife blade between the skin and salmon flesh with the blade facing away from you. Hold the edge of the skin on the board tightly and with your knife blade angles slightly down, slice between the skin and fish all the way to the end. Remove the skin completely. You should have a clean piece of skin to discard.
  • Next, turn the salmon over with the bottom up. Trim any dark purple bloodline. Gently run your fingers along the sides of the filets looking for pin bones. Remove bones with pliers or tweezers. With rounded side up, season salmon with salt and pepper blend.
  • Mix sesame seeds and place on a small flat plate. Drizzle sesame oil on each salmon filet and rub to coat the surface of the fish. Place salmon rounded side down in the sesame seeds and press gently to adhere. Remove salmon filets to a clean plate or waxed paper until ready to cook. Discard any leftover sesame seeds from the plate, as they have touched raw fish and cannot be saved.
  • Heat a non-stick pan over medium heat with coconut oil. When hot, place salmon filets sesame side down. Cook until sesame seeds are golden and a crust has formed. Gently turn the salmon over and turn heat to low. Cook salmon just a few minutes longer. It will be firm to the touch but until still a little translucent in the center.  Timing will depend on the thickness of your filets, but it doesn’t take long. My 1″ thick filets were done in about 7 minutes. Sprinkle with chopped chives for garnish if desired.


Serving: 4
  1. Chef Rachelle Boucher - August 8th, 2011

    Love the pictures! Thanks for the “shout- out”!
    My very best- Rachelle

  2. Suzanne - August 9th, 2011

    looks delicious and pretty too, love that its simple.

  3. Rivki Locker (Ordinary Blogger) - August 9th, 2011

    I make salmon all the time but have never prepared it this way. I just love the contrast of the black and white seeds. LOVELY.

  4. trina @ best salad recipes - August 11th, 2011

    i absolutely love salmon and this is a wonderful recipe. thanks 😉

  5. Linda - September 8th, 2011

    This recipe looks scrumptious. I live on the far northern California coast and am fortunate to have access to local wild salmon. I, too, find the bloodline portion a little strong, but never considered skinning the fillets until seeing it here. I thought, “Great idea!” Not long after, I made my weekly trek to the local fish monger and, thinking it would save time on my end, asked if he would skin the fillet. He looked a little befuddled and asked why. After mentioning I’m not terribly fond of the strong flavor located along the bloodline, he proceeded to give me a bit of advice. I learned the Omega-3s are contained within the bloodline and whenever cooking salmon for guests, he broils it skin side up first so the Omega-3s meld into the flesh, then he removes the skin before flipping it over to finish cooking. I’ve been using this technique ever since and, even with my terribly limited cooking abilities, it works quite well. Bon Appetit!

  6. Sally - September 9th, 2011

    Hi Linda. Thanks for sharing the tip! I’d not heard that method. May have to try it. You are lucky to have fresh local salmon! If you try this recipe, please comment back. It’s really easy!

  7. Sea Cuisine - September 27th, 2011

    It is very rare that you see a with sesame seeds. More often than not, ahi tuna is seared in sesame. This sounds amazing and we can’t wait to give it a try. Not to mention, we have a weakness for asparagus!

  8. Morgan {Confections from the Cody Kitchen} - March 20th, 2012

    This looks delicious! I have some salmon sitting in my fridge and I’ve been trying to figure out what to do with it.

    Would you mind if I featured a photo from above (credited and linked back to you of course) on my Friday Links post of my food blog? I’d love to share this with my readers as the inspiration for my making the same dish 🙂

  9. Sally - March 20th, 2012

    Sure Morgan. Thanks for asking. Hope you enjoy the recipe!

  10. Morgan {Confections from the Cody Kitchen} - March 21st, 2012

    Thanks so much 🙂

  11. salmon and zucchini easy, healthy, quick, and deliciousMake Mine Lemon - February 21st, 2013

    […] on it.  I trimmed it so it would be the same thickness that I learned from Chef Sally Cameron at A Food Centric Life.  I love to see how she preps food.  I think she is the best at prep of any chef I have seen. […]

  12. Erika - August 26th, 2015

    This is delicious! Could you please share nutritional information?

  13. Sally Cameron - August 26th, 2015

    Erika, I do not figure out the nutritional information, but it is a very health recipe. Cold water fish like salmon is high in healthy Omega-3 fats. Aim for a 4-6 ounce portion per person (for an average eater). Sesame seeds are a great source of beneficial minerals. You can read more about those benefits here Be sure to store sesame seeds in the refrigerator as they will go rancid (spoil) due to high oil content.If you still want to figure out the numbers, you can use a tool like I just did this recipe quick and it’s 293 kcals, 34 grams protein, 17 grams of healthy fat, and it provides 685mg of potassium. There are other tools out there as well, like MyFitnessPal, which is really good.Ou can use it on your smartphone. Hope this helps!

  14. Yvonne - February 16th, 2017

    I will be making the salmon after my 21 days Daniel fast. And thanks for the education on salmon my favorite dish. Yvonne.

  15. Sally Cameron - February 16th, 2017

    Thanks for commenting. Hope you enjoy it Yvonne. Try the new one with the raspberry balsamic longer sauce too!

  16. Laura Bailey - December 24th, 2017

    I love my salmon this way. I have also added seaweed flakes to the sesame seeds for a little added flavor. Sesame crusted salmon is my favorite!

  17. Sally Cameron - December 27th, 2017

    Excellent idea Laura. Thanks for commenting.

  18. Tina Glynn - February 17th, 2020

    Really nice recipe but can’t believe you would discard the skin… a crispy skin is the best thing about salmon! Plan to cook mine with the skin on.

  19. Sally Cameron - February 20th, 2020

    Hi Tina. Yes, crispy salmon skin can be good! Since you enjoy it, that’s a great idea. Not everyone does. For those who think salmon can b e strong tasting (and at times it can be), removing the skin and the purple bloodline under it help soften the flavor. Thanks for commenting!

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