Best Sesame Roasted Salmon Recipes

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

SESAME-ROASTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine garlic, soy sauce, Dijon mustard, and honey in a bowl. Place salmon, skin-side down, onto the prepared baking sheet. Prick salmon several times with a fork. Spread garlic mixture over salmon; top with sesame seeds.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 20 minutes.

OVEN-ROASTED SESAME SEED-ENCRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix soy sauce, olive oil, sesame oil, honey, hot sauce, and black pepper together in a baking pan.
• Lay salmon fillets in the soy sauce mixture; let sit for 10 minutes. Turn fillets over and cover tops with sesame seeds.
• Bake in the preheated oven until salmon is opaque, about 15 minutes. Broil until sesame seeds are golden brown, about 5 minutes more.

SLOW ROASTED SESAME SALMON

Steps:

• Preheat the oven to 350 degrees.
• Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
• Season the steaks with salt and pepper.
• Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
• Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• 1. Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 T of the oil and season with s & p. Roast until opaque and medium throughout, about 10 minutes.
• 2. Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, Miracle Whip, garlic and remaining 2 T oil; season with S & P. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• 3. To the large bowl, add bean sprouts, cabbage, carrots, and chickpeas, and season with S & P. Mix well.
• 4. Spoon reserved vinaigrette over the salmon and serve with the slaw.

SESAME ROASTED SALMON SKEWERS

Steps:

• Mix all ingredients without salmon and sesame seeds.
• Skewer the salmon cubes on skewers.
• Put the skewers in the marinade and let marinate in the fridge for 2 hours.
• Preheat oven to 450°F.
• Remove the skewers from the marinade (keep it), then roll in the sesame seeds.
• Cook in oven 12 to 15 minutes. While the salmon is cooking, boil the marinade for a few minutes.
• When ready to serve, you can serve the skewers with the remaining marinade as sauce.

SESAME-ROASTED SALMON

Steps:

• 1. Preheat oven to 400°F. Line a baking pan with foil. Coat with spray. 2. In a small bowl, stir together garlic, soy sauce, Dijon mustard, and honey. 3. Slice salmon into four pieces, then place in the pan skin side down. Prick the surface with a fork. Spread honey-mustard mixture over the top of the fish, then sprinkle with sesame seeds. 4. Place the pan on the middle rack of the oven, and bake for 10 or 20 minutes, until the fish flakes evenly when pierced with a fork. The total cooking time will depend upon thickness.