Since my rework of the blog, I wanted to start to republish some of my old recipes with some updated pictures. This one is still one of EmJay’s absolute favourites! Teriyaki style salmon, with a beautiful crunchy sesame seed crust. I almost always serve it with egg fried rice, but it would easily work with a delicious vegetable stir fry or some noodles!
I love to create my own oriental recipes, especially with salmon as it’s so good for us and EmJay’s favourite fish! I ensure I don’t use fish sauce and shrimp paste so that I am able to eat it, as I have an allergy.
One of the main courses I started with was stir fried vegetarian noodles, my mum used to make an Indian version called Hakka noodles when I was younger using Maggi noodles with onions, peppers, carrots and vegetables. This version, although delicious was never authentic oriental food for me, its always just taste like Indian noodles.
Having our own home has meant I can fill my kitchen pantry up with soy sauce, kecap manis and all things oriental which has meant I can experiment to my hearts content!
I bought an Itsu cookbook which has really opened my eyes to clean, simple flavours that are a joy to put together and eat. The great thing about recipe books for me as that they give you a base which you can then adapt your own taste. This recipe is no exception, it’s a delicious take on the teriyaki flavours. EmJay even went as far to say this is the best salmon dish that’s not curry that I’ve ever come up with!
Sesame crusted salmon is perfect on it’s own, we served it with egg fried rice but you could do it with some crushed new potatoes or stir fried veges and noodles if you fancy!
If you like a nice spicy salmon curry, take a look at this great recipe for a simple salmon curry too.
Sesame Crusted Salmon
Delicious sesame crusted salmon with a sticky teriyaki glaze.
- 500 g salmon fillet skin removed
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 5 garlic cloves crushed
- 1 tsp grated ginger
- Good grind of black pepper
- A side plate covered in a single layer of sesame seeds white/black or a mix of both works
Cut your salmon fillets in half so you have 6 even sized chunks of salmon (with 500g I usually get 3 fillets)
Mix together your marinade ingredients and place your salmon fillets in, leave them to marinate for a minimum of 30 minutes.
Pre-heat your oven to 180 degrees Celsius.
Put an oven proof frying pan onto a medium heat on your hob and add a little oil of your choice (or spray oil)
Take your marinated fillets one at a time. dip one side of each fillet into the sesame seeds and then put it sesame seed side down into your pan once it's pre-heated, repeat this until all your salmon fillets are in your frying pan
Cover the pan and let the fillets cook for around 4 minutes on one side
Turn them over to have the sesame side up and place into the oven to finish cooking for another 5 minutes or to your liking
Allow the fish to rest for a minute or so before serving with whatever oriental sides you fancy!
I often make a quick teriyaki sauce to dress these using 1 tbsp sriracha sauce, 2 tbsp soy sauce and 1 tbsp rice wine vinegar mixed together and then gently heated until the flavours all combine together. I usually serve us with egg fried rice which is also packed with vegetables.
A double batch of marinade works well if you prefer to buy a whole side of salmon to have it ready in the freezer to quickly have this on a weeknight too.