Best Crispy Salmon With Mixed Seeds Recipes

Sesame Crusted Salmon image

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 14

4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets ((Note 1))
Salt and pepper
75g/ 1/2 cup white sesame seeds
4 tsp vegetable or canola oil ((or other neutral oil, not olive oil))
Sliced shallots / scallions (, optional garnish)
250 g / 8 oz dried soba noodles ((Note 2))
2 bunches baby buk choi (, or other greens of choice (Note 3))
1 1/2 tbsp soy sauce (, light or ordinary (Note 4))
2 1/2 tbsp vegetable or canola oil ((or other neutral oil, not olive))
3 tbsp rice vinegar ((Note 2))
1 tbsp Mirin ((Note 2))
2 tsp sugar ((any, I use white))
2 tsp fresh ginger (, minced)
1 clove garlic (, minced)

Steps:

Take salmon out of fridge 20 minutes before cooking.
Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
Sprinkle both sides of the salmon with salt and pepper.
Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
Drizzle top with oil.
Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

Nutrition Facts : ServingSize 347 g, Calories 598 kcal

Sesame-Crusted Salmon image

Provided by Gill Paul

Yield Serves 4

Number Of Ingredients 11

1/4 cup sesame seeds
1 teaspoon dried red pepper flakes
4 salmon fillets, about 4 oz each
2 teaspoons olive oil
2 carrots, cut into matchsticks
2 red bell peppers, cored, seeded, and thinly sliced
8 oz shiitake mushrooms, halved
2 bok choy, quartered lengthwise
4 scallions, shredded
1 tablespoon dark soy sauce
basmati or long-grain rice, to serve

Steps:

Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3-4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3-4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.

Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 10

4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup basil leaves, torn if large

Steps:

Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

Crispy Salmon With Mixed Seeds image

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)
1 lemon or lime
1 cup full-fat Greek yogurt
Kosher salt
1 tablespoon sesame, millet or sunflower seeds
1 1/2 teaspoons fennel, cumin or coriander seeds
1/2 teaspoon black pepper
4 (6-ounce) skin-on salmon fillets
1 tablespoon neutral oil, such as canola or grapeseed

Steps:

Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.