Description
This Sesame Crusted Salmon recipe features tender salmon fillets coated in crunchy white sesame seeds, baked to golden perfection and served with flavorful soba noodles and fresh baby bok choy. The dish is balanced with a light soy-ginger dressing and garnished with scallions for a delightful Asian-inspired meal that’s quick to prepare and sure to impress.
Ingredients
Scale
Salmon
- 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 Noodles 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, not olive oil)
- 3 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp sugar (white preferred)
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
Instructions
- Bring salmon to room temperature: Take salmon out of the fridge 20 minutes before cooking to ensure even cooking throughout.
- Preheat the oven: Set your oven to 220C/430F (standard) or 200C/390F (fan). Position the oven shelf about 20cm/8 inches from the broiler heat source at the top.
- Season the salmon: Sprinkle both sides of the salmon fillets evenly with salt and pepper.
- Coat with sesame seeds: Place white sesame seeds in a shallow dish. Press the salmon fillets into the seeds to coat all surfaces completely. Arrange coated fillets on a baking tray.
- Add oil: Drizzle 4 teaspoons of vegetable or canola oil over the top of the coated salmon to help with browning and flavor.
- Bake the salmon: Bake in the preheated oven for 10 minutes. Then switch to broil/grill on high for 3 minutes until the sesame crust turns golden and crisp. Alternatively, bake for 15 minutes total but the crust will be less golden.
- Rest the salmon: Remove the salmon from the oven and let it rest for 3 minutes to allow juices to redistribute.
- Prepare noodles and greens: Meanwhile, cook soba noodles according to package instructions, drain and rinse under cold water. Lightly blanch or steam baby bok choy until just tender, then drain.
- Make the dressing: Whisk together soy sauce, vegetable oil, rice vinegar, mirin, sugar, minced ginger, and garlic until sugar dissolves.
- Serve: Plate the soba noodles and bok choy, drizzle with dressing, place the sesame salmon on top, and garnish with sliced scallions or shallots if desired.
Notes
- Note 1: You can substitute salmon with trout fillets if preferred.
- Note 2: Use dried soba noodles and mirin (a sweet rice wine) for authentic flavors; if unavailable, substitute mirin with a combination of rice vinegar and a touch of sugar.
- Note 3: Baby bok choy is recommended for its tender texture, but feel free to use other greens like spinach or kale.
- Note 4: Light soy sauce provides a balanced salty flavor without overpowering; regular soy sauce can be used but may yield a stronger salt taste.
- Note 5: Broiling at the end gives the sesame crust a nice golden color and crunch that baking alone won’t achieve.
