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.
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.
For another easy, delicious salmon recipe ready in just minutes, try this steamed salmon.
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Recipe Ingredients
- Salmon: 4-6 ounce salmon filets .
- Oils: Sesame oil (regular or toasted), both great for an Asian flavor profile.
- Sesame seeds: Find sesame seeds in the Asian aisle of your grocer or sometimes in the spice aisle. Look for a black and white blend called "tuxedo mix" or buy the two colors and mix yourself.
Please see the recipe card for measurements.
Chef's Tip: Store sesame seeds in the refrigerator as they go rancid (spoil) if not stored properly due to their high oil content.
Recipe Instructions
Salmon can be cooked with skin on or off. If you want to skin it, here is how to skin salmon filets. You'll need a non-stick pan for this.
How to Skin Salmon Filets
Skinning the salmon is optional. If you like the skin, leave it on.
Step 1: 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 Trim Salmon Filets
Step 2: This step is also optional. Trim off any 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.
Discard the bloodline, or if you have pets, cook it briefly for them in a non-stick pan. They’ll love it as a healthy treat mixed into their food.
Step 3: Turn the filet over and portion into two pieces if needed, either across the width or length depending on what you have.
Step 4: Run your fingers over the filet sides for pin bones. Use tweezers or small pliers to remove them.
Coat with Sesame Seeds
When your salmon filets are trimmed and ready:
Step 1: Brush the tops of the filets with a few drops of sesame or coconut oil and season the salmon with salt and pepper.
Step 2: Place filets presentation side (top side) down on a plate of the mixed sesame seeds and press to coat.
Step 3: Turn filets over and set aside to cook.
How to Cook the Salmon Filets
Step 4: Heat 2 teaspoons of sesame or coconut oil in non-stick frying pan or skillet over medium heat. 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. Cook until an instant-read thermometer reads between 140°F - 145°F degrees. Sesame salmon is ready to serve.
How to Buy 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.
Chef's Tip: 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, but when it's out of season check this salmon buying guide for the best options.
For another great salmon recipe try this Raspberry Balsamic Salmon.
📖 Recipe
Black and White Sesame Salmon
Equipment
- Non-stick pan
- Filet knife or other thin flexible sharp knife
- Needle nose pliers or tweezers to remove any pins bones.
Ingredients
- 4 6 ounce salmon fillets skin yourself or have the seafood counter do it for you
- 1 teaspoon sesame oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons sesame or coconut oil
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
Instructions
Remove salmon from refrigerator
- If the salmon is refrigerated, allow it to sit on the counter about 45 minutes to get the chill off.
If skinning salmon, start here
- 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.
If already skinned, start here
- Turn the salmon over with the bottom up. Trim any dark purple bloodline with the filet knife. 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.
Cook salmon
- 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. 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.
Tina Glynn says
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.
Sally Cameron says
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!
Laura Bailey says
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!
Sally Cameron says
Excellent idea Laura. Thanks for commenting.
Yvonne says
I will be making the salmon after my 21 days Daniel fast. And thanks for the education on salmon my favorite dish. Yvonne.
Sally Cameron says
Thanks for commenting. Hope you enjoy it Yvonne. Try the new one with the raspberry balsamic longer sauce too!
Erika says
This is delicious! Could you please share nutritional information?
Sally Cameron says
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 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84. 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 http://www.caloriecount.com/cc/recipe_analysis. 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!
Morgan {Confections from the Cody Kitchen} says
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 🙂
Sally says
Sure Morgan. Thanks for asking. Hope you enjoy the recipe!
Morgan {Confections from the Cody Kitchen} says
Thanks so much 🙂
Sea Cuisine says
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!
Linda says
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!
Sally says
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!
trina @ best salad recipes says
i absolutely love salmon and this is a wonderful recipe. thanks 😉
Rivki Locker (Ordinary Blogger) says
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.
Suzanne says
looks delicious and pretty too, love that its simple.
Chef Rachelle Boucher says
Love the pictures! Thanks for the "shout- out"!
My very best- Rachelle