Sesame Crusted Salmon

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Servings:

Calories: 241kcal

Author: Sally Cameron

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.

Notes

Although many stores offer salmon, the best choice continues to be fresh, wild King salmon from Alaska, California, or British Columbia, but when it's out of season check this salmon buying guide for the best options.

For sesame seeds, check the Asian aisle of your grocer or the spice aisle, and online. Sometimes the black and white mix is called "tuxedo mix".

Nutrition