Time 30m Number Of Ingredients 10 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.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 20m Number Of Ingredients 14 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.
Time 35m Number Of Ingredients 6 Steps:
Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate. Transfer salmon to a rimmed baking sheet, flesh side up; reserve marinade. Broil salmon until flesh is slightly firm to the touch, 5 to 6 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half, about 3 minutes. Drizzle glaze over salmon.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.
Yield Serves 4 Number Of Ingredients 11 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.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours. Place a rack in the top third of the oven and heat the broiler. Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes. Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine. Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place the salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard, and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once after 30 minutes. Drain and discard marinade. Broil the salmon or grill, covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds and onions.
Time 25m Yield 2 Number Of Ingredients 7 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.
Time 30m Yield 2 servings Number Of Ingredients 14 Steps:
Heat a grill to medium-high heat. Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside. Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined. Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside. Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side. Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil. Enjoy!
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl. Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once. Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate. Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade. Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.
Time 15m Yield 2 servings Number Of Ingredients 3 Steps:
Wash and dry salmon and sprinkle sesame seeds on the top. Measure fish at its thickest point, and cook 8 to 10 minutes to the inch. Heat oil in nonstick skillet, place salmon bottom side down and cook over medium heat. Turn and saute until fish is cooked through and sesame seeds are brown.
More about “sesame salmon fillet recipes”
Time 30m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large bowl or shallow dish, combine 2/3 cup dressing, onions and cilantro. Add salmon and turn to coat. Refrigerate for 30 minutes. , Preheat air fryer to 375°. Drain salmon, discarding marinade. Place salmon in a single layer on greased tray in air-fryer basket. , Place baking dish on tray in air fryer. Cook for 10 minutes. Baste with remaining dressing. Cook until fish flakes easily with a fork, 5-10 minutes. Drizzle with pan juices before serving.
