Asian Sesame Salmon Recipes

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

EASY GINGER SESAME SALMON (ASIAN-INSPIRED)

Steps:

• Combine ingredients in small saucepan and whisk to combine.
• Bring pan to a medium high heat and let simmer, reducing heat as needed, while you cook the salmon.
• Remove from heat and let cool slightly.
• Pat salmon dry with paper towel.
• In a 12 inch cast iron skillet, drizzle some olive oil around the pan and then sprinkle some salt and pepper (helps keep the skin from sticking) in an even layer.
• Place salmon fillets, skin side down, in the skillet.
• Sprinkle the top of the salmon with additional salt and pepper to lightly season.
• Cook salmon over medium heat 6-8 minutes.
• While the salmon cooks, baste once with a little of the glaze (I suggest pouring about a Tablespoon or two in a little bowl to keep it separate).
• Use a fish spatula to carefully flip the salmon.
• Cook without moving the fillets until the center reaches 125 internal temp, about 6-8 minutes.
• While the salmon cooks skin-side up, baste with a little glaze again, especially if you feel the pan is getting a little dry. Take a basting brush and just brush a little glaze along the edges of the skin and the glaze will fall down and cook into the salmon.
• Transfer fillets to plates and spoon glaze on top, as much as desired, for serving. Sprinkle with sesame seeds (optional).
• Serve with Cilantro Lime Cauliflower Rice and Braised Baby Bok Choy.

SESAME SALMON

Steps:

• In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
• Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
• Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
• Sprinkle with toasted sesame seeds and chopped green onion just before serving.

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Steps:

• Place Dressing ingredients in a jar and shake well.
• Sprinkle both sides of salmon with salt and pepper.
• Heat oil in a non stick skillet over medium high heat.
• Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
• Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
• Remove onto plate and cool for 5 minutes.

SESAME GINGER SALMON

Steps:

• To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

GLAZED SESAME SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

ASIAN SESAME SALMON

Steps:

• In small bowl, combine honey, green onions, soy sauce and spices, except red pepper, until well blended. Stir in red pepper to taste, if desired. Place salmon in 13x9 in (34x22 cm) baking dish. Spoon honey mixture evenly over salmon.
• Bake salmon in preheated 375°F (190°C) oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

SESAME GINGER BAKED SALMON IN FOIL

Steps:

• Position a rack in the center of the oven and preheat the oven to 375ºF. Tear three pieces of foil that are slightly larger than the baking sheet, large enough to wrap the salmon in. Place one piece of foil on the baking sheet, followed by the second one going the other way (like a cross) and the last one going the same direction as the first. This will ensure none of the sauce leaks out.
• In a saucepan over medium heat, heat the oil and add the ginger and garlic and allow to sizzle for just 30 seconds, add the rice vinegar and soy sauce and allow the them to reduce for 30 seconds to a minute. Stir in the honey and remove from heat. Add the sesame oil and red pepper flakes.
• Place the salmon filet in the prepared foil, using a brush or spoon, brush the salmon with the sesame ginger sauce. Any remaining sauce can be poured around the salmon. Sprinkle with the toasted sesame seeds. Wrap the foil so all sides are properly closed so the sauce does not leak.
• Bake salmon for 12-14 minutes or until firm (see note). Open the foil, spoon the sauce surrounding the salmon onto the fish, place under the broiler on for the 1-3 minutes, keeping an eye on the salmon so it does not burn. Remove from the oven, if your sauce is a little liquidy, allow the fish to rest for just 5 minutes. This will allow the sauce to thicken a bit. Serve with sliced scallions garnished on top.

SESAME ASIAN SALMON RECIPE

Steps:

• Heat oven to 450ºF.
• Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
• Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
• Spoon cooked vegetables onto serving plate; top with fish and onions.

HONEY SESAME SALMON WITH RICE NOODLES AND ASPARAGUS

Steps:

• To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, a pinch of ginger and whisk to blend.
• Place salmon in a baking dish, skin-side down. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Bake the salmon uncovered for 15 minutes at 350 degrees Fahrenheit in the same baking dish in which you marinated it. Remove the salmon from the oven, pour the marinade from the baking dish into a small saucepan.
• Preheat the broiler.
• Slide the spatula under the salmon the remove the skin. Broil salmon (without the marinade or the skin) for about 5 minutes (or more, depending on your broiler), until it caramelizes nicely. Remove from pan.
• While the salmon is broiling, reduce the sauce (the marinade) in the sauce pan on the stove top by boiling it down a little bit. Be careful - don't over do it - reduce it just a bit to have enough to pour over each of 4 serving of fish.
• While your salmon is baked and broiled in the oven, prepare rice noodles and asparagus.
• Cook very thin rice noodles according to package instructions, drain.
• Place asparagus in a glass baking dish, season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven at 350 degrees Fahrenheit (at the same time with salmon, but in a separate dish), until soft but still crispy.
• Place a scoop of rice noodles in the center of each serving plate.
• Add several sprigs of asparagus on the side.
• Place a serving of salmon on top of noodles. Pour the condensed sauce on top.

HONEY GLAZED SALMON

Steps:

• Preheat oven to 375°F. Mix honey, green onions, soy sauce, butter, orange juice and spices in small bowl until well blended. Stir in crushed red pepper to taste, if desired. Place salmon in foil-lined 13x9-inch baking pan. Spoon honey mixture evenly over salmon.
• Roast salmon 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

ASIAN SESAME SALMON

Steps:

• 1. Mix honey, green onions, soy sauce and all of the spices except red pepper in small bowl until well blended.
• 2. Stir in red pepper to taste, if desired. Place salmon in 13x9-ince baking dish. Spoon honey mixture evenly over salmon.
• 3. Roast salmon in preheated 375 degrees F oven for 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.

ASIAN GINGER AND SESAME SALMON

Steps:

• Preheat the oven to 400 degrees Farenheit
• Cut the salmon fillet into 4 equal servings and season with salt and pepper
• In a bowl, mix the sweet chili sauce, rice wine vinegar, honey, sesame oil, and soy sauce
• Mine the garlic and add it to the mixture
• Grate the ginger and also add it to the marinade
• Add the salmon fillet and marinate for 30 minutes
• Arrange the salmon fillet in a baking sheet and bake for 15 minutes
• Every 5 minutes, brush the top of the fillet with the marinade
• Chop the scallions
• When cooked, pour the remaining sauce from the pan over the fish
• Sprinkle with sesame seeds chopped spring onions