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Sesame Crusted Salmon
Delicious sesame crusted salmon with a sticky teriyaki glaze.
Prep Time 5 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 17 minutes
Servings 2 people
Ingredients
- 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
Instructions
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Cut your salmon fillets in half so you have 6 even sized chunks of salmon (with 500g I usually get 3 fillets)
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Mix together your marinade ingredients and place your salmon fillets in, leave them to marinate for a minimum of 30 minutes.
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Pre-heat your oven to 180 degrees Celsius.
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Put an oven proof frying pan onto a medium heat on your hob and add a little oil of your choice (or spray oil)
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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
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Cover the pan and let the fillets cook for around 4 minutes on one side
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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
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Allow the fish to rest for a minute or so before serving with whatever oriental sides you fancy!
Recipe Notes
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.
