Description
This Sesame Crusted Salmon recipe offers a delightful combination of crispy sesame seed coating and tender, flaky salmon, baked to perfection and topped with a flavorful soy-ginger dressing. Served alongside nutritious soba noodles and tender baby bok choy, this dish is a harmonious blend of textures and flavors, perfect for a wholesome and elegant meal.
Ingredients
Scale
Salmon and Coating
- 4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets
- Salt and pepper, to taste
- 75g / 1/2 cup white sesame seeds
- 4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
- Sliced shallots or scallions, optional garnish
Soba and Greens
- 250g / 8 oz dried soba noodles
- 2 bunches baby bok choy or other greens of choice
Dressing
- 1 1/2 tbsp soy sauce (light or ordinary)
- 2 1/2 tbsp vegetable or canola oil (or other neutral oil)
- 3 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp sugar (white or any sugar)
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
Instructions
- Remove Salmon from Fridge: Take the salmon out of the refrigerator 20 minutes before cooking to allow it to come to room temperature for even cooking.
- Preheat Oven: Preheat your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan oven. Position the oven shelf about 20 cm (8 inches) from the broiler heat source at the top.
- Season the Salmon: Sprinkle both sides of the salmon fillets with salt and pepper to taste.
- Coat with Sesame Seeds: Pour the white sesame seeds into a shallow dish. Press each salmon fillet into the sesame seeds to evenly coat all sides. Place the coated fillets on a baking tray.
- Drizzle Oil: Drizzle 4 teaspoons of vegetable or canola oil evenly over the top of the sesame-crusted salmon fillets.
- Bake and Broil: Bake the salmon for 10 minutes in the preheated oven. Then, switch your oven to broil (grill) on high and broil the salmon for 3 minutes until the sesame coating turns a light golden color. Alternatively, bake for 5 minutes more without broiling, though the top will be less golden.
- Rest Salmon: Remove the salmon from the oven and let it rest for 3 minutes before serving.
- Cook Soba and Greens: Bring a large pot of water to a boil. Cook the soba noodles according to the package directions, adding the baby bok choy or other greens for the last 1 minute of cooking.
- Drain Noodles and Greens: Drain the noodles and greens well and divide them between serving bowls.
- Prepare Dressing: In a jar, combine soy sauce, vegetable oil, rice vinegar, mirin, sugar, minced ginger, and garlic. Shake well to mix and set aside for 5 minutes to let flavors meld.
- Serve: Plate the rested sesame-crusted salmon over or beside the soba noodle and greens bowls. Drizzle the prepared dressing on top or serve on the side. Garnish with sliced shallots or scallions if desired.
Notes
- Note 1: Skinless boneless salmon or trout fillets can be used interchangeably depending on preference or availability.
- Note 2: Soba noodles and rice vinegar are common in Japanese cuisine but can be found in most grocery stores or Asian markets.
- Note 3: Baby bok choy is preferred but other greens like spinach or kale can be substituted.
- Note 4: Light soy sauce offers a less salty and more delicate flavor, but ordinary soy sauce works fine.
- Note 5: Broiling the salmon after baking gives the sesame seeds a nicely toasted golden color and adds crunch.
- Resting the fish allows juices to redistribute, keeping it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Keywords: Sesame Crusted Salmon, Baked Salmon, Soba Noodles, Japanese Inspired Seafood, Healthy Salmon Recipe, Soy Ginger Dressing
